Everyone is sure to find something they like from the Christmas Cookie Tray. Filled with a variety of cookies that were baked ahead and kept fresh in tins in the freezer, assembling a festive plate or tray is easy. For added color and choices, toss in some foil-wrapped candies and chocolate covered cherries.Here are some Cookie Tray Suggestions
Some I shared just recently and others from long ago
Peanut Butter Chocolate Chip (recipe below)
Brownies (make you favorite and cut into bite-sized pieces)
Peanut Butter Chocolate Chip Cookies
Dorie Greenspan's cookbook, BAKING: From My Home to Yours
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 sticks(12 Tbs.) unsalted butter, at room temperature
1/2 cup peanut butter (chunky or smooth)
1 cup sugar
2/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or 2 cups semisweet chocolate chunks
1 cup finely chopped nuts (optional) such as walnuts, pecans or peanuts
preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, salt, and baking soda.
In mixer bowl, beat the butter and peanut butter until smooth. Add the sugars and beat until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed mix in the chocolate and nuts.
Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
Bake the cookies, one sheet at a time 10-12 minutes, or until they are brown at the edges and golden in the center. Cool 1 minute; transfer to racks to cool.
Repeat with the remainder of the dough, cooling the baking sheets between batches.