Hickory Dickory Dock Peanut Butter Mice |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
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May be a little early for these but wanted to catch them before they ran up the clock. Adapted from Little Sahmrocks. Ingredients:
chill time 60 minutes |
1 cup creamy or chunky peanut butter |
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 cup peanut halves |
2 tablespoons green and red miniature m&m’s |
4 teaspoon miniature semi-sweet chocolate chips |
48 pieces red shoestring licorice cut 2 inches long |
Directions:
1. In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar.
2. Beat in egg and vanilla.
3. Combine the flour and baking soda; gradually add to the creamed mixture.
4. Refrigerate for 1 hour or until easy to handle.
5. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets.
6. Pinch each ball at one end to taper. Insert 2 peanut halves in center of each ball for the ears.
7. Add one M&M for the nose and 2 chocolate chips for the eyes.
8. Bake at 350 for 10 minutes or until set.
9. Gently insert one licorice piece into each warm cookie for the tail
10. Let cool in pan for 4 minutes, then remove to wire racks to cool completely.
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