Peanut Butter Button Cookies

 When I say button I actually mean it. They look like actually buttons.

 Simple peanut butter cookie recipe. I will you save you from the fate of your cousins: no fork tines will scrape your back.

 As you can see, these cookies are pretty small. As uncooked balls they should fit inside a bottle cap.

 We're getting to the fun part. Just as the cookies come out of the oven, still warm, you have to make the buttons. Hurry, there's not a lot of time before they get too rigid and cool.

 How do you make the cute little button-ridge? That afore-mentioned bottle cap. Press it into the cookie. Perfect.

 Then the holes? It involves a straw. Bring it down and give the straw a smart turn. When you draw up, you should have left a neat hole for your button. This is fun for the first, oh, 100 holes. Then it starts to get sucky. Wait, did I mention? The cookie left from the button holes accumulate. What's really fun? Sucking them out of the straw. Like a pneumatic tube that ends in your mouth.

These make great gifts. Put them in a jar and tie with a ribbon. That's what I did. ANd the best thing about giving a gift of food? You often get to help eat them.

Peanut Butter Button Cookies
adapted from Bakerella and allrecipes
makes about 60 tiny buttons


note: bake these in about four batches. As you take one out, put the next in and start transforming the done batch into buttons. As you finish, the next batch should be ready. Be careful not to bake too many at one time, because they'll cool and harden before you're ready to work with them.

6 tbsps unsalted butter
1 cup creamy peanut butter
3/4 cup turbinado sugar
3/4 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking powder

1 1/2 tsps baking soda
1/2 tsp salt

Preheat oven to 375 degrees.

Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. 

Optional: at this time, you can chill in the refrigerator for an hour to help combat spreading when they bake.
Roll into balls that will fit inside a soda cap and put on baking sheets.  

Bake for about 6-10 minutes or until cookies begin to brown. Do not over-bake.

While cookies are still warm and soft, press the soda top into each to make an indent in the middle,a nd then use a straw to poke four button holes for each cookie. Some will crack. Don't worry. Those are for eating while you work.

Peanut Oat Energy Balls

 Yes, I did just name this recipe energy balls. Tell me you're not thinking about some cool video game pulsating orb. Swallow and level up. Oh, you're not thinking about that? What, you're fixating more on the scrotum-esque portrayal of the wording balls? Tsk, tsk, that's not what I'm thinking at all.

When I made these, I first thought "Super cool! No bake and yummydelicious!" Well, it was no bake, but in my opinion not entirely yummy delicious. Too many seeds and raisins. I guess I would swap the raisins with cranberries, and add blanched almonds maybe. And, well, it couldn't hurt to dip it in dark chocolate? Come on, could it hurt? Please, tell me to my face.

But the recipe went over very well with my family. They're best chilled for a bit in the fridge,a nd then you can pop one in your mouth and chew for a while. And then bounce of walls like sonic the hedgehog, little blue sparks flying from your tail. No? Ok, maybe not.

Peanut Oat Energy Balls
makes 12 small balls.
adapted from fresh and foodie


1/2 cup rolled oats
1/8 cup unsalted, roasted sunflower seeds
1/8 cup raisins
1/8 cup chocolate chips
pinch salt
1/2 cup peanut butter (I used chunky)
1/2 tablespoon honey

Mix all the ingredients together in a large bowl, making sure everything is very well combined.

Scoop out a portion with a spoon and gently roll into a ball with your hands.

If it’s not sticking, add more peanut butter or honey. Likewise, if it’s too wet, add more oats.
Store the bites in the fridge in an airtight container.