PEANUT BUTTER CUP COOKIE MIX

3/4 cup white sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candy -- (0.7 ounce) cut into 1/2 inch pieces
Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients
in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in
place. It will be a tight fit. Add chopped peanut butter cups last.
Attach these directions to Jar:
Reese's Peanut Butter Cup Cookies
Remove peanut butter cups from jar. Set aside. Empty remaining cookie mix into
large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or
margarine, softened at room temperature.
DO NOT USE DIET MARGARINE.
Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix until completely
blended. You will need to finish mixing with your hands. Mix in peanut butter cups.
Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. Bake
at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.

PEANUT BUTTER REFRIGERATOR COOKIES

2 cups Master Mix
1 egg, beaten
2/3 cup sugar
1/2 teaspoon vanilla
1 1/4 cups peanut butter
Combine Master Mix and sugar. With a fork blend in rest of ingredients. Shape into
rolls about 1 1/2" thick. Wrap in waxed paper and refrigerate until firm or until
needed.
Slice 1/4" thick and place on ungreased cookie sheet. Bake in moderate over (375oF)
for 10 to 12 minutes. Makes 3 to 4 dozen.