1 stick (8 tablespoons) butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tbs to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 cup additional white chocolate chips

preheat oven to 350°. cream butter and sugars until light and fluffy. melt white chocolate chips and 2 tablespoons peanut butter over a double boiler until melted. add melted chocolate chips and remaining peanut butter to beaten butter and sugars. beat in egg and vanilla.

place flour, baking soda and salt in a bowl; mix to combine. add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. with a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. with the palms of your hands, gently press down each cookie to about 1/2″ thickness. sprinkle each cookie with a touch of sea salt. bake for 12-15 minutes or until edges become golden and slightly crisp. let cool for 10 minutes on baking sheet before removing.

3 dozen cookies

1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 egg yolk
1 whole egg
1/2 cup irish cream liqueur
4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder

cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in whole egg; beat until smooth. pour in irish cream and beat until incorporated.

sift together flour, salt and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.

preheat oven to 350°. line 2 baking sheets with parchment paper.

roll dough out to 1/4″ thickness on a floured work surface. cut into shapes using cookie cutters and place onto baking sheets.

bake in preheated oven until golden brown around the edges, 6-8 minutes. cool on a wire rack until they reach room temperature.

1 cup chunky peanut butter
1/2 cup butter
2 teaspoons vanilla
1/2 cup sugar
1 cup honey
2 eggs
2 1/2 cups sifted flour
1 teaspoon baking soda

cream peanut butter, butter and vanilla together. add sugar and honey and beat thoroughly. add eggs, one at a time. beat well after each addition. sift flour and baking soda together. blend into creamed mixture. drop from teaspoon onto cookie sheet. bake at 375° 10-12 minutes.

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup margarine OR butter, softened
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

mix sugars, peanut butter, shortening and egg. stir in remaining ingredients. cover and refrigerate at least 3 hours. heat oven to 375°. shape dough into 1 1/4″ balls. place about 3″ apart on ungreased cookie sheet. flatten in crisscross pattern with fork dipped in flour. bake until light brown, 9-10 minutes. cool 2 minutes. remove from cookie sheet.

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 (10 oz) bag chocolate chips
1 package double-stuffed oreos

preheat oven to 350°

cream butter and sugars together until well combined. beat in eggs and vanilla.

in a separate bowl, mix flour, salt and baking soda. slowly add to wet ingredients along with the chocolate chips until just combined.

using a cookie scoop, take one scoop of cookie dough and place it on top of an oreo. take another scoop and place it on the bottom of the oreo. seal edges together by pressing and cupping in hand until oreo is enclosed with dough.

place on parchment paper or silpat lined cookie sheet and bake 9-13 minutes or until golden brown. let cool for 5 minutes before transferring to cooling rack.

1 cup shortening
1 teaspoon vanilla
2 cups sugar
2 eggs, separated
1 tablespoon freshly squeezed lemon juice
1 cup evaporated milk
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt

cream shortening, vanilla and sugar together. beat in egg yolks.
add lemon juice to evaporated milk. sift dry ingredients together. add to creamed mixture alternately with milk. beat egg whites until stiff but not dry. fold into batter. drop by rounded tablespoons 3″ apart on a greased cookie sheet. flatten tops. sprinkle lightly with sugar and spice (nutmeg and cinnamon). bake at 375° 10 minutes or until edges are browned.

4 dozen cookies

cream:

3/4 cup butter
1 1/2 cups sugar
2 eggs

add:

2 1/2 cups flour

drop by 1/2 teaspoon and bake at 350° for 12 minutes. take off cookie sheet at once. (may be flattened before baking. wrap wet towel around towel and press.)

2 cups sugar
1 cup butter
3 eggs
5 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons milk
2 teaspoons vanilla

roll 1/4″ thickness. cut out with desired shapes and decorate with colored sugar or sprinkles. bake at 350° to desired doneness.