Chocolate Swirl Cookies

2 cups sifted flour

1 ½ tsp baking powder

½ tsp. salt

1 cup sugar

2/3 cup margarine

1 egg

1 tsp. vanilla

1 square unsweetened chocolate

Directions:  Sift flour with baking powder and salt.  Set aside.  Beat butter with 

sugar, egg, and vanilla until light and fluffy.  At low speed, beat in flour mixture 

until smooth. Remove half of the dough.  Add chocolate to remaining dough and mix 

until well blended.  Refrigerate both doughs, covered, 1 hour.

Place each dough between two sheets waxed paper; roll each to 8” square.  Peel of 

top sheets of waxed paper.  Invert chocolate square onto vanilla square.  Peel off 

paper.

Gently press squares together.  Roll like jellyroll. Refrigerate 8 hours.  Cut into ¼’ 

slices.  Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes.  

Comment:  This is a small batch for the work.  Generally double the batch and 

commit to making some cookies!

Peanut Butter Cup Cookies

1 cup butter, softened ½ cup sugar

½ cup creamy peanut butter

¾ cup packed brown sugar

1 egg 1 tsp. vanilla

2 cups flour 1 tsp. baking soda

1 pkg. (13 oz.) miniature peanut butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 T. creamy peanut butter

1 tsp. shortening

Directions:  In a large bowl, cream butter, peanut butter and sugars until light and 

fluffy.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to 

creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to 

handle. 

Roll into 1 ¼ inch balls.  Press a miniature peanut butter cup into each; reshape balls.  

Place 2 inches apart on ungreased baking sheets.  Bake at 350 degrees for 12-15 

minutes or until edges are lightly browned.  Cook for 2 minutes before removing 

form pans to wire racks.  

For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and 

shortening; stir until smooth.  Drizzle over cooled cookies.

Comment:  Reduced-fat peanut butter does not work in this recipe.

Peanut Butter Kiss Cookies

1 ¾ cups flour

½ cup peanut butter

1 egg

½ cup sugar

½ cup margarine

½ tsp. salt

1 tsp. baking soda

½ cup brown sugar

2 T. milk

½ tsp. vanilla

1 package chocolate Hershey Kisses

Directions:  Sift together flour, salt, and baking soda.  Set aside.  In a mixing bowl, 

cream together butters and sugars.  Add egg and vanilla.   Add flour mixture, 

alternating with milk. Form dough balls, roll the balls in sugar and place on an 

ungreased cookie sheet.  Bake at 375 degrees for 10-12 minutes.  After baking, 

lightly press a chocolate kiss into the center of the cookie.

Comment:  

Toll House Chocolate Chip Cookies

1 cup shortening or margarine

¾ cup sugar ¾ cup brown sugar

1 tsp. vanilla ½ tsp. water

2 eggs 2 ¼ cups flour

1 tsp. baking soda 1 tsp. salt

12 oz. pkg. chocolate chips

½ cup nuts, chopped  

Directions:  Cream together margarine, sugars, vanilla, water.  Add eggs.  Sift 

together dry ingredients.  Gradually add dry ingredients to creamed mixture.  Stir in 

chocolate chips and nuts.  Bake at 350 degrees for 10-12 minutes. 

Comment:  It works well to use ½ cup shortening and ½ cup margarine and instead 

of using one or the other.

Oatmeal Cookies

1 cup (2 sticks) margarine/butter, softened

1 cup firmly packed brown sugar

½ cup sugar 2 eggs

1 tsp. vanilla 1½ cups flour

1 tsp. baking soda 1 tsp. cinnamon

½ tsp. salt

3 cups Quaker Oats, uncooked

1 cup raisins or chocolate chips

Directions:  Preheat oven to 350 degrees.  Beat together margarine and sugars until 

creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, 

cinnamon, and salt; mix well.  Stir in oats and raisins or chocolate chips.  Drop by 

rounded teaspoons onto an ungreased cookie sheet.  Bake 10-12 minutes or until 

golden brown.

Comment: