As a youngster I loved the story of the spoiled young prince who traveled far and wide in search of the best tasting food in the world. Coming upon a woodchopper in the forest who assured him he could give him that food, he agreed to spend the day working with him. At the close of the day the woodchopper handed the prince a chunk of coarse crusty bread which the tired, famished prince eagerly consumed. Beaming with satisfaction he loudly proclaimed, “At last, I have found the best food in the world!
On the morning of the 9th day of Christmas, without any effort or searching abroad for it, I found the best cookie in the world! It was a scrumptious little chocolate peanut butter creation on a little plate on my desk with an attached note signed, “from a Christmas angel”… I felt just like the spoiled young prince.
Chocolate Peanut Butter Ball Cookies
- Heat oven to 350 degrees Fahrenheit. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky.
- Scoop the dough onto an ungreased cookie sheet, making about 24 cookies.
- Smooth the edges of each to form a round cookie.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined.
- Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
- Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie.
- The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the chocolate chips in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted.
- Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball.
- Let the chocolate set. Store in an airtight container.
I think most people will agree that an essential ingredient to the
recipe for an “old fashioned Merry Christmas” (or even a contemporary
one) is the baking of homemade cookies. Old favorites are always a
must and adding new ones is also fun, as are cookie swaps where each
person brings their favorites and samples everyone else’s. If you
haven’t done this in a while, you might want to consider it for this
This buttery almond cherry cookie recipe is one I came by in such
manner, and it has remained as a “keeper” ever since. These “cheery”
little creations are great to have on hand for unexpected holiday
guests, or scheduled ones. They can make an attractive gift as well.
However you use them, you will never have too many, so make plenty of
them when you do.
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes.
- In food processor, process almonds until finely chopped; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy.
- Add egg and almond extract. On medium speed, beat until smooth.
- On low speed, beat in flour, baking powder, and salt until dough forms. Stir in cherries and chopped almonds.
- Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
- Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.