‘Tis the season for Christmas cookies.
Every year when I was growing up, my favorite cookie to eat this time of year was my mom’s peanut butter balls. They are the best! I’m still not quite sure why we only make and eat these at Christmas, but it’s been that way my entire life. I made these last year the day after Thanksgiving. Since I had to work on Black Friday and the Saturday after Thanksgiving this year and I was in the middle of moving and unpacking, my cookie making has been seriously lacking. I didn’t even make the Peanut Butter Balls this year. Sis and her friend Gia made them.
Everyone in my family agrees these taste best when frozen preferably if you have a sub-zero freezer. Refrigerator freezers don’t seem to get them cold enough.
- 2 c. crunchy peanut butter
- ½ c. butter, softened
- 2 c. powdered sugar
- 4 c. Rice Krispies® or crisp rice cereal
- 3 c. semi-sweet chocolate morsels
- 4 T. vegetable shortening or paraffin wax
- In large electric mixer bowl, beat peanut butter, butter and sugar on medium speed until thoroughly combined. Add KELLOGG’S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
- Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in the freezer.