Peanut Butter Crisp Cookies

Triple Chocolate Cheesecake Murder

DO NOT preheat oven, dough must chill before baking.

## Ingredients:

* 1 and 2/3 cups peanut butter chips *(10-ounce package -- I used Reese's made by Nestle)*
* 5 ounces salted butter *(1 and 1/4 sticks)*
* 2 cups brown sugar *(or white sugar with a scant 2 Tablespoons molasses mixed in)*
* 4 large eggs
* 2 teaspoons vanilla extract
* 2 teaspoons baking powder
* 1 teaspoons salt
* 2 cups flour *(not sifted -- pack it down in the cup when you measure it)*
* 1/2 cup to 2 cups of white *(granulated)* sugar *(to coat the cookie dough balls you will roll after your cookie dough is mixed and has chilled.)*

## Directions:

* Melt the **peanut butter chips** with the **butter** in a microwave-safe mixing bowl. *(Microwave on HIGH power for 90 seconds, then stir until smooth.)*
* Mix in the **brown sugar.**
* Let the mixture **cool** on the kitchen counter until you can comfortably cup your hands around the outside of the mixing bowl.

* Crack the **eggs** in a small bowl and whip them up with a fork or a whisk until they are a uniform color.
* **Add** the beaten eggs to your mixing bowl and mix them in. continue to mix until they are well incorporated.
* Mix in the **vanilla extract**.

* Add the **baking powder** and mix that in.
* Add the **salt** and mix until all the ingredients are well blended.
* Add the **flour**, one cup at a time, mixing after each addition.

* **Cover** the mixing bowl with plastic wrap and **chill the dough for at least 4 hours** in the refrigerator. ***(Overnight is even better.)***
* When you're ready to bake, **preheat** the oven to 350 degrees F., rack in the middle position.
* **Prepare** your cookie sheet by spraying them with **Pam** or another nonstick cooking spray. *(**Alternatively**, you can line your cookie sheets with parchment paper.)*

* **Place** the half-cup of **white (granulated) sugar** in a shallow bowl. You will use this for coating cookie dough balls. *(You may need to add more white sugar to your bowl from time to time.)*
* **Roll** walnut-sized cookie dough balls with your impeccably clean hands. *(This can be very messy. **Wear** plastic gloves if you wish, or **alternatively, wash** your hands often.)*
* **Drop** the dough balls into the bowl with the **white *(granulated)* sugar** and roll them around until they're coated. *(Work with **only one dough ball at a time** or they will stick together as you roll them. If the dough gets too warm, stick it back in the refrigerator until you can handle it again.)*

* **Place** the cookie dough balls on your prepared cookie sheets, 12 to a standard sheet.
* **Press** the cookie dough balls down slightly so they won't roll off on their way to the oven. They will flatten when you bake them so don't press them down too far.
* **Cover** your cookie dough with plastic wrap again and return it to the **refrigerator.** It's easier to work with when it's cold.

* **Bake** your Peanut Butter Crisp Cookies at **350 degrees F. for 12 to 14 minutes**. ***Watch*** your first pan of cookies ***carefully***. If they flatten and brown too quickly, turn your oven down to 325 degrees F., give it time to cool to that temperature, and see how that works for your next pan of cookies.
* When your cookies are **golden brown,** remove the cookie sheets from the oven and cool them on cold stovetop burners or wire racks for 2 minutes. Then use a metal spatula to remove your cookie from the cookie sheets and place them on wire racks to cool completely.
* **If you used parchment paper** on your cookie sheets, simply pull the paper off the cookie sheets and onto a wire rack, cookies and all.

**Yield:** Approximately 5 to 6 dozen crisp, tasty cookies, depending on cookie size.

**To Serve:** Place your Peanut Butter Crisp Cookies on a pretty platter and serve with strong, hot coffee or icy-cold glasses of milk.