These turn out PERFECT every time I make them. It is worth the purchase of the mini muffin pan if you don't have one, you will make these many times.

What you'll need:

A mini muffin pan
Mini paper muffin cups
1- Cup Shortening
1- Cup Sugar
1- Cup Brown Sugar
1- tsp. vanilla
2- beaten eggs
1- Cup Peanut Butter
3- Cups flour
2- tsps. baking soda
1/8- tsp salt
72 small peanut butter cups

Mix well the shortening, sugars, vanilla and eggs.
Stir in peanut butter, then add flour, baking soda and salt a little at a time.
Mix well.
Line your muffin pan with paper mini muffin cups.
Form dough into small 1 inch balls and place in each cup.
Bake at 375' for 10-12 minutes. Cool 10 minutes. Makes about 6 dozen.
Remove from oven and place one peanut butter cup into the center of each cookie.
I recommend removing the peanut butter cup wrappers ahead of time, and keep in the fridge so you're ready when they come out of the oven.

These are the easiest and most perfect cookies. This recipe makes 85 cookies, and they turn out perfect every time. They melt in your mouth, and I don't even like maple, but these are the best!

2 Cups Brown Sugar
2 tsp Maple Extract
1 tsp Vanilla
2 Eggs
3 Sticks Butter
3 Cups Flour
2 tsp Baking Soda
Combine wet stuff
Add flour and soda
Drop onto cookie sheet
Bake 10 minutes at 350'
Frost when cool
Frosting:
4 Cups Powdered Sugar
4 TBSP Butter
4 TBSP Milk
2 tsp Maple Extract

It's okay to eat 10 or more, because you make them really small!

2 1/4 Cup Flour
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks Soft Butter
3/4 Cup Brown Sugar
3/4 Cup White Sugar
2 Large Eggs
1 1/2 tsp Vanilla
2/3 bag Heath Toffee Chips
2 Cups Rice Krispies
1/2 Cup Mini Semisweet Chocolate Chips

Roll into tiny balls, place on lightly greased cookie sheet
Bake 10 minutes at 350'

These are my personal favorite treats. I don't really like chocolate, and don't eat sweet things that often. There are certain things I can't control myself with. These are one of those things, and my 4 minute toffee fudge is another.
You need:
1 Box Graham Crackers
2 Sticks Butter
1 Cup Brown Sugar
1/2 Bag Heath Toffee Bits
1/2 Cup Pecan Chips

Preheat Oven to 325'
Line a lg buttered cookie sheet with graham crackers
Melt 2 Sticks Butter w/ 1 Cup Brown Sugar in a saucepan
Simmer 2 minutes
Pour over Graham Crackers
Sprinkle with Pecan Chips and Toffee Bits
Bake 10 minutes, remove and cool
(They will harden after about 1/2 hour)
Once they are cool, take them off the cookie sheet or they will stick
Keep them in a tupperware or foil
***ALERT! I just made these with the Honeymaid Gingerbread flavored graham crackers, and crushed cashews instead of toffee bits and pecans, and you need to try these right away! I think they're better like this. When you take them out of the oven, they will be soggy and boiling. Let them cool for about 40 minutes, then remove them to foil or other container with a spatula.

1 Cup Brown Sugar
1 Cup light Karo syrup
1 Cup Chocolate Chips
1 Cup Butter flavored shortening
4 Cups Quick Oatmeal
1/2 Cup Jif Crunchy Peanut Butter
1 Bag Heath Toffee Bits

Mix together Sugar and shortening
Blend in syrup and oatmeal
Bake at 350' 15 minutes on ungreased cookie sheet
Cool until almost cold, and cut
Melt chips and p. butter, spread onto bars
Cover bars with heath bits
Chill, then re-cut and remove from pan (or they will stick)

1 Yellow Cake Mix
1 tsp Vanilla
1/3 Cup Crisco Oil
2 Eggs
1/2 Cup Sugar
4 tsp Cinnamon

Preheat Oven 375'
Mix sugar and cinnamon, set aside
(I love that, "set aside")
In bowl, mix cake mix, oil, eggs and vanilla
Shape into 1 inch balls, roll in sugar mixture
Bake 8-10 minutes

2 1/2 Cups Flour
1/4 tsp Salt
1 Stick Butter (room temp)
1 Cup Powdered Sugar
1 Egg
1/2 tsp Peppermint Extract
1/2 tsp Vanilla
6 oz. White Chocolate Chips
1/2 Cup Finely Chopped Candy Canes
3 TBSP Cherry Juice

Glaze:
1 1/2 c. powdered sugar
1 T. milk
3 T. crushed candy canes
3 TBSP cherry juice

Beat butter, sugar and egg
Add extracts, mix in flour and salt
Mix in white chocolate chips
Wrap dough in plastic wrap
Put in fridge for one hour
Heat Oven to 375'
Shape dough into one inch balls
Put on lightly greased cookie sheet
Bake 375' 10-12 minutes
Top with cherry peppermint glaze

1/2 Cup Original Flavored Malt Powder (plus 3 TBSP for frosting)
1 package (18 ounces) refrigerated chocolate chip cookie dough
1 Can Chocolate frosting
1 cup coarsely chopped malted milk balls


Preheat oven to 350°F. Grease cookie sheets. Let dough stand at room temperature about 15 minutes.
Combine dough and 1/3 cup malted milk powder in large bowl; beat until well blended. Drop rounded tablespoonfuls of dough onto cookie sheet
Bake 10 to 12 minutes or until lightly browned at edges.
Combine frosting and about 3 tablespoons malted milk powder. Top each cookie with frosting, decorate with malted milk balls.

1/2 Cup White Karo Syrup
1/2 Cup Sugar
3/4 Cup Crunchy Jif Peanut Butter
3 Cups Special K
1 Cup Chocolate Chips
1 Cup Butterscotch Chips

Melt syrup and sugar in a saucepan, and add peanut butter.
Pour over Special K (in lg. bowl) and stir.
Pour into a buttered 9" square pan
Press to even out.
Melt the chips together, and spread on top.
Makes 9-12 squares.