Tuesday, October 11, 2011

EASY-BAKE COVEN: PEANUT BUTTER CUP COOKIES By Punkin Nightshade

Well, hey there, and Happy Halloween to y'all! This is Petronella Nightshade, what am Punkin, and we done got round to The MonsterGrrls' Thir13en For Halloween again. I will be bringin you some more recipes what's good for the Halloween season and such, and I shall also be doin some more of that talkin to Halloween folks like we been doin before. But today, I am doin the Easy-Bake Coven.

This here recipe come to us by way of Mistress Rebecca Bishop out of Oxford, MS, and I swan that they don't get no simpler than this. You'd have to walk a midnight mile on bad road through half of Witchhazel Swamp afore you'd find somethin easier. I'm thinkin you should make a whole mess of them, though, cause everbody loves them Reese's Peanut Butter Cups and these do go fast if you put em out at a Halloween party.

What You Need:
A big roll of that refrigerated peanut butter cookie dough (you can get this at airy grocer's, or that Wal-Mart or Target, what they call them "big box" stores, even though I ain't seen no big boxes for sale in any of them)
A whole bunch of Reese's Peanut Butter Cups (You can find them sold in a pack in the same establishments what I just mentioned, most times.)
One of the tiny muffin tins what makes tiny muffins, or airy old cookie sheet

What You Got To Do:
Warm up your oven to 350 degrees. Open up that refrigerated dough and divide it up into small portions for as many as you wish to make. Put one portion (flatten it out to fit) into each part of the muffin tin. Bake these up for 9 minutes. While they are bakin, start unwrappin the peanut butter cups, and have them ready.

When you take the cookies out the oven, pop a peanut butter cup on top of each cookie first thing. The cup will melt up a little bit cause of the hot cookie, which is just fine. Set them aside to cool completely, then put them out on the table and stand back so's you don't get run over. Make sure you have set aside some for you, cause you won't get none if you don't. I reckon you should use the little bite-size peanut butter cups with the ones in the muffin tin and the big ones for them what's on the cookie sheet.

Now as I said, this here recipe was about makin everthing easy, cause if you celebrate Halloween like we do round here then you are probly some kind of busy. But there is folks what has got a bee in their bonnet about that refrigerated cookie dough, so here is a peanut butter cookie recipe from Mistress Claudia White what's in Greenwood, MS, what ought to work fine for you if you is one of them fussy cooks.

What You Need:
1/2 cup of butter, softened (one stick)
1/2 cup peanut butter
1/2 cup plain white granulated sugar
1/2 cup brown sugar (pack this down good)
1 egg
1 1/4 cup self-rising flour (if all you have is plain flour, add 3/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt and mix it in good)

What You Got To Do:
Warm up your oven to 375 degrees. Mix the butter, peanut butter, the sugars and the egg with thoroughty. Blend in your flour until it makes up a dough, cover it and chill it in the refrigerator for a bit. Then start doin the same old thing with the muffin tin and such, but make sure you grease the tin or sheet lightly first. Bake these for 10 to 12 minutes or until they're set up but not hard, then pull them out and pop on your peanut butter cups, and take the same precautions what I told you afore.

So that there ought to satisfy everbody, and these cookies will sure satisfy your party guests. I am goin now, but be sure you come on back for what we are doin next for The MonsterGrrls' Thir13en For Halloween, cause we has got every sort of ruckus planned up and it shall be a crackerjack. Blessings be on you and yours this Halloween season!

Sincerely,
Petronella "Punkin" Nightshade