We also like Peanut Butter Eggs at Christmas if I have time to make them - they make wonderful gifts. We call them eggs because I got the recipe from a friend who gives them in little baskets at Easter...
1/4 C butter
1/2 C peanut butter (good brand)
1-1/4 C confectioner’s sugar
1 lb. milk chocolate wafers
Mix thoroughly the butter, peanut butter, and confectioner’s sugar. Roll into balls. Dip into melted chocolate using tongs, a fork, or a spoon. Allow to dry on waxed paper. Wrap in plastic wrap. Variations that are good include chunky peanut butter and mixing fresh Rice Krispies in. NOTE: If you are giving these, don't make them too far ahead - they are best fresh!
And, finally, the one cookie I ALWAYS bake at Christmas, even the year I was 9 mos pregnant and swore off baking but wound up making these on Christmas Eve, are Tollhouse Cookies or the Great American Cookies off the back of the Hershey's chocolate chip bag. I change the recipe and use a whole bag (or sometime two!) of MILK chocolate chips instead of semi-sweet (Hershey's or Nestle's) along with half a bag of BUTTERSCOTCH chips. Also, use butter only, no margarine, and drop by TABLESPOONSFUL instead of teaspoons (meaning you have to bake longer than the recipe calls for - usually 15-17 minutes or so). Bake them on a cookie sheet turned upside down to prevent burning, space them far apart because they will be very big (since each one is 3X the size of a normal cookie) and take them out right as the edges brown and the middles still look a little soft (they will harden up after you take them out). These get raves every time and I actually baked a batch today just because since the house is straight and we had the ingredients - it is nice to fly, even if it is only for a day!
