Peanut Butter Cup Cookies

These are one of my favorite cookies to make for any occasion and especially for the holidays.  During the holidays we are all crammed for time and these cookies are so quick that they will leave you with plenty of time for shopping, wrapping and partying! They are so quick and simple, yet they look a little bit more sophisticated than your typical drop cookies. Also, and most importantly, they are delicious especially if you are a peanut butter fan like myself!

Happy Holidays and Happy Baking!



1 pouch Betty Crocker peanut butter cookie mix

1 egg

2 tablespoons water

3 tablespoons vegetable oil

24 mini Reese’s peanut butter cups



Preheat oven to 350 degrees.

Prepare cookie mix as directed on package.


Form dough into small balls and push into mini muffin pan.

(The dough balls shouldn’t completely fill the cups because they will puff up in the oven.)


Bake for about 8-10 minutes until edges are golden brown.

(The centers may look a bit sunken but that is ok!)


While cookies are in the oven, unwrap your peanut butter cups.

Immediately after pulling cookies out of the oven,

push one peanut butter cup into each cookie’s center.



Let cool and then remove from mini muffin tin.

(the cookies should pop out of the tin super easily-the best!)

 Image 6

As always, enjoy…and share!



Amanda’s Perfect Fudge

This is my recipe for the easiest and most delicious fudge! I know fudge seems intimidating because it is more of a candy than a baked good, but I promise it is super simple to make! Everyone always asks for the recipe, so here it is, just in time for the holidays! It is perfect to wrap up for gifts or to add to your assorted holiday cookie plates.




2 ½ cups sugar

¼ cup butter or margarine

5 oz. evaporated milk

1 jar (7.5 oz) marshmallow fluff

¾ teaspoon salt

¾ teaspoon vanilla

1 package (12oz) semi-sweet chocolate chips

(It is also helpful to have a candy thermometer on hand)


Line 9×9 pan with parchment paper.

Put chocolate chips and vanilla in a large bowl and set aside.


Combine sugar, butter, evaporated milk, marshmallow fluff and salt over low heat until blended.

Bring to a boil over medium-high heat.


Once you reach a boil, stir mixture constantly for 4-5 minutes until candy thermometer reaches about 234 degrees. (Be careful – the sugar can burn very quickly!)

Remove from heat and combine in bowl with chocolate chips and vanilla until chocolate melts.


Pour in 9×9 pan and let cool. (If you want you can add sprinkles or nuts on top).


Once the fudge cools and sets, use a sharp knife to cut fudge into small squares.

And lastly, share!


Happy Holidays!