More Recipe Swap Layouts

Here are the last 2 recipes for the cricut circle recipe swaps that I have done.  They are finally finished and ready to be shipped.

Peanut Butter Cup Cookies

Ingredients

• 3/4 cups all-purpose flour
• 1/2 teaspoon salt
•  1 teaspoon baking soda
•  1/2 cup butter, softened
• 1/2 cup white sugar
•  1/2 cup peanut butter
•  1/2 cup packed brown sugar
• 1 egg, beaten
•  1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

 

Directions

1.     Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

2.     Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3.     Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Chocolate Truffle Cookies

Ingredients

·         4 (1 ounce) squares unsweetened chocolate, chopped

·         1 cup semisweet chocolate chips

·         6 tablespoons butter

·         3 eggs

·         1 cup white sugar

·         1 1/2 teaspoons vanilla extract

·         1/2 cup all-purpose flour

·         2 tablespoons unsweetened cocoa powder

·         1/4 teaspoon baking powder

·         1/4 teaspoon salt

·         1 cup semisweet chocolate chips

Directions

1.     In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

2.     Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.

3.     Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.