There is no better way to spend a snowy Sunday in December than to bake up a bunch of cookies for the Holidays. We spent the morning digging out the driveway after the storm that brought us about 12 inches of snow. After throwing on a cozy sweater, I decided I would spend the rest of the afternoon baking up some delicious treats. This past week I have already made the HERSHEY’S Candy Cane Blossoms that I previously posted, as well as, a small batch of cut out sugar cookies. I might as well add a few more to the list.
Here is today’s line up:
1. Peanut Butter Cookies
2. Chocolate Chip Cookies
3. Cream Cheese Thumbprint Cookies
Peanut Butter cookies are very easy to be made from scratch. However, I always keep a package of Betty Crocker cookie mix for when I’m in a pinch and need to whip up a dessert fairly quickly. I had a package of Peanut Butter cookie mix in the pantry so I decided to use that up. I must say though, they come out better than most homemade PB cookies I’ve had in the past. The mix is super easy; just follow the instructions and you’ll be good to go. The package makes just under 2 dozen cookies. However, I’m sure you could squeeze in a few more if you make your cookies a bit smaller. These can also can be made into Peanut Butter blossoms with a little HERSHEY’S kiss.
There are a few variations for Chocolate Chip Cookies. My tried and true method is the good ole’ Nestle Toll House recipe. The cookies come out perfect every time. Once in awhile I like to use milk chocolate chips for a touch of sweetness. And of course, I leave a few cookies on the side without chocolate chips for Nick. You may find the recipe attached to the link above.
The last set of cookies I made today were Cream Cheese Thumbprint cookies. There are many variations of thumbprint cookies. I had some leftover cream cheese to get rid of so I decided to use them in this particular batch. This recipe came from a variation of Kraft’s Thumbprint Cookies.
Ingredients
1 package (8oz) cream cheese, softened
3/4 cup butter, softened
1 cup sugar
2 tsp vanilla
2 1/4 cups flour
1/2 tsp baking soda
Fruit preserve of choice
Directions
Preheat the oven to 350 degrees F.
Beat together the cream cheese, butter, sugar, and vanilla until well blended. Add in flour and baking soda.
Refrigerate for 30 minutes.
Shape the dough into 1 inch balls. Place on baking sheet and indent centers.
Bake for 10 minutes. Take the cookies out of the oven and place the preserve into the center of each cookie. Bake for an additional 8-10 minutes.
