This is our regular chocolate chip cookie recipe. It is Toll House Chocolate Chip Cookies without the coconut. When sugars and butter are thoroughly whipped, these are the best chocolate chip cookies ever.

4 ½ cup flour

1 ½ cup firmly packed brown sugar

2 tsp baking soda

4 eggs

2 t. vanilla

2 tsp salt

2 cups butter and Crisco combined (half of each)

2 (12 oz) pkg holiday M & M’s or chocolate chips

1 ½ cup sugar

Instructions:

1. Preheat oven to 375’.

2. In bowl, combine flour, baking soda, and salt.

3. In mixing bowl, cream butter, Crisco, sugar, brown sugar, and vanilla thoroughly.

4. Beat in eggs.

5. Gradually add flour mixture.

6. Stir in M & M’s or chocolate chips by hand until thoroughly mixed.

7. Bake in convection at 375’ for 6-9 minutes; 9-11 minutes regular.

8. Makes 10 dozen 2 ½ inch cookies.

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My personal favorite holiday treat—the more walnuts, the better. This is a very simple fudge recipe that truly is no-fail.

Never Fail Chocolate Fudge on the left, Peanut Butter Fudge on the right 🙂

8 cups sugar

½ lb butter (2 sticks)

2 – (7 oz) jars marshmallow cream

2 cups chopped nuts

2 – 12 oz cans evaporated milk

2 – 12 oz packages chocolate chips (4 cups)

Instructions:

1. Melt butter in large heavy sauce pan.

2. Stir in milk and sugar.

3. Bring to full rolling boil, stirring constantly to prevent scorching (on medium to medium high heat). (Bring to softball stage; 235’.)

4. Remove from heat, and stir in chocolate chips until melted.

5. Add marshmallow cream and nuts, stirring until well blended.

6. Pour into two 9 x 13 greased baking dishes.

7. Cool at room temp.

8. Makes approximately 6 lbs.

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These are better than your average peanut butter cookie. We prefer the milk chocolate taste of stars on them rather than kisses. These go quickly on holiday trays.

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5 ¼ cups flour 1 ½ cups peanut butter

3 tsp soda 3 eggs

1 ½ tsp salt 6 TBSP milk

1 ½ cups sugar 3 tsp vanilla

1 ½ cups brown sugar, packed 3 pkgs Hershey’s kisses or stars

1 ½ cups shortening/butter (we use ½ Crisco and half real butter)

Instructions:

1. Cream butter, shortening, brown sugar, and white sugar.

2. Whisk eggs.

3. Mix milk, eggs, and vanilla in separate bowl.

4. Pour milk mixture into creamed mixture, and mix.

5. Combine remaining ingredients (except kisses) in another mixing bowl.

6. Add to mixing ingredients until well blended.

7. Shape dough into balls, using a rounded teaspoon for each.

8. Roll balls in sugar and place on ungreased cookie sheets.

9. Bake for 8-11 minutes convection; 10-13 regular.

10. Top each cookie immediately with a kiss, pressing down firmly so cookie cracks around the edge.

Make a cookie tray and give it as a gift!

The post Christmas Goodies: Peanut Blossom “Kiss” Cookies appeared first on Character Ink.

This is the yummiest peanut butter fudge I’ve ever had—when I get the texture right. It can be tricky to get it just right, but it is so worth it.

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4 cups brown sugar

4 cups mini marshmallows

4 cups white sugar

4 cups peanut butter

2 cups evaporated milk

4 TBSP vanilla

1 stick butter (1/2 cup)

1. Combine sugars, evaporated milk, and butter in heavy saucepan.

2. Cook until softball stage on medium (235’), stirring often.

3. Remove from stove.

4. Stir in marshmallows, peanut butter, and vanilla.

5. Stir until all is melted and begins to thicken.

6. Pour into 2 13×9 greased baking dishes.

7. Cool, cut, and serve.

8. Makes approximately 5-6 lbs.

The post Christmas Goodies: Peanut Butter Fudge appeared first on Character Ink.

A simple candy (though the dipping process is best done by older kids or adults or you’ll have peanut butter balls floating in your melted chocolate!) that most people love. I’m always amazed how quickly we run out of these in spite of the large amount it seems we make on candy days.

Ingredients:

1 (18 oz.) jar creamy peanut butter

2 sticks (1 cup) butter

5 cups powdered sugar

2 cups chocolate chips

1. Mix peanut butter, powdered sugar, and butter in mixing bowl until well blended.

2. Add more peanut butter or powdered sugar if mixture is too moist or too crumbly.

3. Chill until firm.

4. Roll into small balls and place on wax paper.

5. Melt chocolate chips in large glass measure at 70% power for three minutes, stirring every one minute or so until melted and creamy.

6. Dip each ball with toothpick or candy dipper into chocolate. Leave top part of ball undipped.

7. Makes around 100 balls.

8. Let set up on foil pieces until firm (usually a few hours if doing it at room temperature).

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