Peanut Butter Drizzled Pumpkins

So for my next Halloween recipe I decide to make peanut butter drizzle cookies. These are completely different from your average peanut cookie. First off they are cut outs instead of scoop and drop cookies. Which means, you can shape them into anything you want with some cookie cutters. Since I am doing Halloween themed baking I decided to go with the pumpkin cookie cutter. And Yes! I know, if I make cookies in the shapes of pumpkins shouldn't they be pumpkin spice flavored? Well, who made that rule! I like variety now and then, and peanut butter, lots of peanut butter.
Anyway, the second interesting thing about these cookies is the base of the dough. The base is made of Hershey's melted Reese's peanut butter chips. You don't even need a jar of peanut butter! Just melt the chips in a sauce pot with butter, stir until smooth and there is your peanut butter mixture. Fair warning, this recipe will leave your kitchen smelling sweet and peanuty. The most important part of this recipe was the baking time. If you leave these in the oven for to long they have the texture of biscotti, but if you take them out too soon they'll fall apart. So, be careful with your baking time.

Now, I thought that these would not taste as good as other peanut butter cookies I have made; since it doesn't use real peanut butter. But, to my surprise I was really wrong, they were good. I mean really good. And the drizzle made them even ten times better. That was the one cookie my friends seemed to enjoy the most next to the Witch fingers I featured in last week's post. So, if you would like to give your special little monsters this sweet treat the recipe is below:

Ingredients:

1/2 cup (1 stick) butter or margarine
1 cup REESE'S Peanut Butter Chips
2/3 cup packed light brown sugar
1 egg
3/4 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup finely chopped pecans
CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE (recipes follow)

Directions

1. Place butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.

2. Heat oven to 350°F. Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. I used the wax paper to avoid a big mess with flour. Keep any extra dough in refrigerator. With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.

3. Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

4. Drizzle CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE onto each cookie; garnish as desired. About 3 dozen cookies.

CHOCOLATE CHIP GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

PEANUT BUTTER CHIP GLAZE: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. Makes about 1/3 cup glaze.

You can find this recipe online at: http://www.hersheys.com/recipes/5087/Peanut-Butter-Cut-Out-Cookies.aspx