Sugar Cookie Frango Mint Temptations

 The Frango Mint.  A holiday stable by Marshall Fields.  Yeah, that's right Macy's, I said what I said.  They will always belong to Marshall Fields.

I made this up using a sugar cookie recipe I found online from Handle the Heat and applied the same method as the Peanut Butter Temptations, but with a Frango mint.   A very wise decision.  

The original sugar cookie recipe was actually one of those giant-sized cookies that makes 16.  If you are going to do that (which I'm definitely gonna try because who doesn't love a giant cookie), roll the dough in sugar, flatten a bit with the bottom of a measuring cup, and bake for 10-12 minutes.

Sugar Cookie Frango Mint Temptations

2 1/4 c. (318 grams) flour

1 t. baking powder

3/4 t. fine sea salt

2 sticks butter (1 cup)

1 1/4 c. sugar

1 egg + 1 egg yolk

1 t. vanilla

1 box Frango Mints 

Combine the dry ingredients in a bowl.

Cream together the butter and sugar for a couple minutes until light and fluffy.  Add the eggs and the vanilla and mix a bit more.

Slowly add the flour mixture and mix some more.

Roll dough into 1-inch balls and place in a mini muffin pans.  

Bake for 11 minutes at 350 degrees.

Take the pans out of the oven and press a mint in each cookie.  Cool a bit and carefully remove the cookie from the pan to continue to cool on a rack.

Peanut Butter Temptations

 This recipe is from Hersheyland.com and you can't go wrong with anything from Hershey Land.  We took a road trip out East and stopped at Hershey and ended up coming back with way too many bags of goodies.  Shopping bags full.  Nope, I don't regret it.

If you know me, you know that anything with peanut butter is on my must-make list. 

Peanut Butter Temptations

1/2 c. butter, softened

1/2 c. light brown sugar

1/2 c. sugar

1/2 c. creamy peanut butter

1 egg

1/2 t. vanilla extract

1 1/2 c. flour (192 grams)

1/2 t. salt

3/4 t. baking powder

36 - 40 mini peanut butter cups

Beat the butter, sugars, peanut butter, egg, and vanilla until light and fluffy.  Combine the flour, baking powder and salt and add to the peanut butter mixture and mix until blended.

Roll into 1 inch balls and place in mini muffin tins.  

Bake at 375 degrees for 10-12 minutes, until puffed and lightly browned.  I found that a darker pan takes 10 while a light silver takes 11 minutes.  Remove from oven and press 1 peanut butter cup in each cookie.  Let it cool completely in the pan before removing them.

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c = cup

t = teaspoon