Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Thin Mint Chocolate

1 pound bittersweet chocolate
80 buttery round crackers
1/2 teaspoon peppermint extract

Preparation:

* Using a double boiler method, melt the chocolate coatings over hot tap water for 15 – 20 minutes. Stir . Do not cook or get water into the chocolate.
* After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
* Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
* In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Texas Chocolate Frosting Recipe :

1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preparation:

* Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.