Apr 292016

I lost my favorite peanut butter cookie recipe, so I thought I’d give these a try. They don’t taste like I remember, but they’re very good. There’s something different about them though. I wish I could find my favorite recipe to compare.

I don’t know why, but they actually taste better when flattened. I tried them both ways thinking that not flattening them might make them softer. Flattened, they were just as soft, but somehow tasted better. Weird.

I added chocolate chips to some and meant to smooth them out to make a frosting, but I forgot. Oops.

Irresistible Peanut Butter Cookies
Yields 36
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Cook Time
8 min
Cook Time
8 min
  1. 3/4 cup creamy peanut butter
  2. 1/2 cup shortening
  3. 1 1/4 cup firmly packed light brown sugar
  4. 3 Tablespoons milk
  5. 1 Tablespoon vanilla
  6. 1 egg
  7. 1 3/4 cup all-purpose flour
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon baking soda
  1. Heat oven to 375.
  2. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg and beat until just blended.
  3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until just blended.
  4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
  5. Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet before removing.
  1. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Top with 8 chocolate chips. Bake 7 to 8 minutes. Smooth melted chocolate chips with spoon to make Irresistible Peanutty Chocolate Peanut Butter Cookies.
  2. Stir in M&M’s and decorate top with more M&M’s to make Irresistible M&M Peanut Butter Cookies.
  3. Shape into 1 1/2 inch balls and roll in chopped peanuts. Press center with teaspoon. Bake 7 to 8 minutes. Press mini peanut butter cup into depression to make Irresistible Peanut Butter Treasures.
  4. Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips or 1 cup chocolate chips. Decorate top with more chips to make Irresistible Chocolate Chip Peanut Butter Cookies.
Kryson's Kreations http://krysonskreations.com/
May 012015

My husband doesn’t care for oatmeal cookies, but he likes these. I don’t know if it’s the chocolate chips or the added flavor from the brown sugar, but I was shocked when he ate more than one! I found a way to get him to eat oats!

Now I just need to find a way to get him to eat bell peppers and celery. Then… I will feel accomplished. Somehow, I don’t think the celery is ever going to happen though. 

Chocolate Chip Oatmeal Cookies
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  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon baking soda
  6. 1/2 cup shortening
  7. 1 egg
  8. 2 Tablespoons milk
  9. 1/2 teaspoon vanilla
  10. 1 1/2 cups quick-cooking rolled oats
  11. 1 cup semi-sweet chocolate chips
  12. 1/2 to 1 cup raisins (optional)
  1. Preheat oven to 350°
  2. Stir together flour, sugar, brown sugar, salt and baking soda.
  3. Add shortening, egg, milk and vanilla. Stir until well mixed.
  4. Mix in oats, chocolate chips and raisins if desired.
  5. Drop dough two inches apart onto greased cookie sheet using a teaspoon.
  6. Bake for 12 minutes.
Kryson's Kreations http://krysonskreations.com/

Mar 022015

Very quick and yummy cluster recipe.

I use leftover nuts and chocolate from holiday baking to make these and sometimes they’re gone faster than everything else.

Makes a great addition to holiday candies and makes a great gift for the nut lover with a sweet tooth. Sometimes I add mini M&M’s to add a little color, so they look more festive. Dried fruit and your favorite nut mixes instead of plain peanuts are good, too!

Chocolate Peanut Clusters
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  1. 1/2 cup Milk Chocolate Chips
  2. 1/2 cup Semi-Sweet Chocolate Chips
  3. 1 Tablespoon shortening
  4. 1 cup lightly salted or unsalted, roasted peanuts
  1. In small bowl place milk and semi-sweet chocolate chips and shortening. Microwave for 1 minute or until chips are melted and mixture is smooth when stirred.
  2. Stir in peanuts and drop by spoonfuls onto parchment paper, waxed paper or into candy papers. Set until firm.
  1. Try using your favorite low-salt nut mix instead of peanuts or toss in some dried fruit.
Kryson's Kreations http://krysonskreations.com/

Sep 232014

Mine didn’t turn out as pretty as I would have liked, but they were yummy!

These Mini Chocolate Chip Cheesecakes are wonderful to take to cool or winter month events and holidays. I’ve even left the chocolate out of the cream cheese mixture and used food coloring to make them red and green for Christmas. So, they were more like red and green mini cheesecakes with chocolate chips on top.

Mini Chocolate Chip Cheesecakes
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Cook Time
20 min
Cook Time
20 min
  1. 1 1/3 cups graham cracker crumbs
  2. 1/3 cup sugar
  3. 1/4 cup cocoa
  4. 1/3 cup butter or margarine, melted
  5. 2 cups semi-sweet chocolate chips or mini chocolate chips, divided
  6. 3 8 ounce packages cream cheese, softened
  7. 1 14 ounce can sweetened condensed milk
  8. 3 eggs
  9. 2 teaspoons vanilla extract
  1. Heat oven to 300 degrees.
  2. Spray with cooking spray or paper-line 24-30 muffin cups.
  3. Stir graham cracker crumbs, sugar, cocoa and butter. Press in bottom of cups, using all of the mixture equally.
  4. Over low heat melt 1 cup of the chocolate chips.
  5. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk and melted chocolate chips until smooth. Add eggs and vanilla. Mix well.
  6. Spoon batter into cups and top with remaining chips.
  7. Bake 20 minutes or until set. Cool, then refrigerate.
  1. To make mini cheesecakes with chocolate chips on top instead of chocolate cheesecakes, omit the chocolate in step 5.
  2. If you use cooking spray instead of the paper cups, let cool then freeze for 10-15 minutes. They should be easier to remove.
Kryson's Kreations http://krysonskreations.com/
Mini Chocolate Chip Cheesecakes

Dec 082011
 3/4 cup cocoa 2 eggs
 1/2 teaspoon baking soda 1 1/3 cups all-purpose flour
 2/3 cup butter or margarine 1 teaspoon vanilla extract
 1/2 cup boiling water 1/4 teaspoon salt
 2 cups sugar 1 cup semi-sweet chocolate chips
  1. Heat oven to 350 degrees.
  2. Grease and flour 13×9 pan or two 8×8 pans.
  3. In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup butter. Add boiling water and stir until thick. Stir in sugar, eggs, and remaining 1/3 cup butter. Stir until smooth.
  4. Add flour, vanilla and salt. Mix thoroughly. Add chocolate chips and stir. Pour into prepared pan(s).
  5. Bake 35 to 40 minutes for 9×13 pan or 30 to 35 minutes for 8×8 pans or until brownie begins to pull away from sides.
  6. Cool completely and frost. Cut into squares.

Use your favorite frosting or try Chocolate Buttercream Frosting.

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