11th Day of Twelve Days of Christmas Cookies

“Jonny’s Cookies”

We all make mistakes, but with baking, if you add too much of this or too little of that, it can become tragic. I dedicate the 11th day of Christmas cookies to my loving, very creative grandson Jonathan who is always willing to assist me in the kitchen. The grandsons love to unwrap and then push the peanut butter cups and Hershey kisses into the cookies, (something I am very grateful for). One year, when my back was turned, our grandson Jonathan decided to dump almost a whole bag of mini M&M candies into the mix. Wondering what to do, I put on a smile, let out a deep sigh, and decided let’s continue on. I figured it was that or start picking out all those mini M&Ms. We finished the peanut butter cup recipe as planned, but I continued to wonder if they would be okay after baking and if we would be able to push in the Reese’s Cup. To our surprise, they worked out just fine. This year, I renamed this recipe in honor of Jonny because he made me realize that day it doesn’t matter what goes into a cookie recipe, as long as you insert love!


  • ½ cup granulated sugar
  • ½ cup of packed brown sugar
  • ½ cup peanut butter
  • ¼ cup shortening
  • ¼ cup butter or margarine, softened
  • 1 egg
  • 1 ¼ cups of all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt


Mix sugars, peanut butter, shortening, butter and egg in a large bowl.

Stir in the remaining ingredients, including the mini M&Ms. Cover and refrigerate about 2 hours or firm to the touch.

Pre-heat oven to 375 degrees.

Shape dough into 1 ¼ inch balls. Roll in granulated sugar. Place 2 to 3 inches apart on an ungreased cookie sheet.

Bake 8 to 10 minutes or until light golden brown.

Upon removal from oven, immediately press one miniature Reese’s Peanut Butter Cup into center.

Remove from cookie sheet and place onto a cooling rack.

This recipe yields 7-8 dozen cookies.


The joy of brightening a child’s heart creates the magic of Christmas. –W. C. Jones

Enjoy from: “In the Kitchen with Sheryl”


Geauga News
Author: Geauga News