Tuesday, December 15, 2009

Holiday Cookie Recipes From Andon-Reid Inn Bed and Breakfast

My holiday cookies are done! I made 10 different kinds this year. I have my old standbys such as my Holiday Biscotti with Cranberries and Pistachios, Almond Thumbprints from Marlene Sorosky, Bill's Butter Cookies, Mexican Wedding Cakes and more. But, every year I have to try new recipes. Well, I really found a new winner, literally, Choco-Peanut Butter Cups, a 2006 Bake-Off Pillsbury Winner. I tweaked a couple of things and voila it tastes like a Buckeye, and you all know that chocolate and peanut butter are my favorite flavors!

Choco-Peanut Butter Cups
Ingredients:
1 roll(18oz) Pillsbury refrigerated peanut butter cookies

1/2 cup white chocolate chips
1 cup peanut butter
1/2 cup semi-sweet chocolate chips

1/2 cup chopped salted peanuts


Directions:
1. Heat oven to 350 degrees. Grease 24 mini muffin cups with cooking spray. Cut cookie dough into 24 slices. Press each slice into bottom and up side of each mini muffin cup, forming 1/4 inch rim above top of cup.
(Hint- Use the Pampered Chef
Mini Tart Shaper). Bake 10-15 minutes and cool for 5 minutes. With Mini Tart Shaper, press dough down in center of each cup to make room for 2Tbs. filling.
2. Meanwhile, in 2-quart saucepan, melt white chips and 1/2 cup peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1Tbs. each). Refrigerate for 10 minutes.

3. In same 2-quart saucepan, melt chocolate chips and remaining 1/2 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1Tbs.each). Sprinkle chopped peanuts over top of each. Refrigerate until set, about 1 hour.


WOW!! Are these amazing!
Enjoy every morsel.

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina


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