Farm Mouse Cookies Recipe

4 1 1
Farm Mouse Cookies Recipe
Farm Mouse Cookies Recipe photo by Taste of Home
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Farm Mouse Cookies Recipe

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4 1 1
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Eeeek! The whimsical mice I made evoked shrieks of delight from the kids at our party. Peanut-half "ears" and licorice "tails" transformed these peanut butter cookies into country critters.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Peanut halves
  • Black shoestring licorice, cut into 2-1/2-inch pieces

Directions

In a bowl, cream peanut butter, butter and sugars. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Cover and chill dough for 1 hour or overnight.
Roll into 1-in. balls. Pinch one end, forming a teardrop shape. Place 2 in. apart on ungreased baking sheets; press to flatten. For ears, press two peanuts into each cookie near the pointed end. Using a toothpick, make a 1/2-in.-deep hole for the tail in the end opposite the ears. Bake at 350° for 8-10 minutes or until golden. While cookies are warm, insert licorice for tails. Cool on wire racks. Yield: 4 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Farm Mouse Cookies in Taste of Home April/May 1999, p37

Nutritional Facts

2 each: 162 calories, 10g fat (4g saturated fat), 19mg cholesterol, 119mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 4g protein.

  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Peanut halves
  • Black shoestring licorice, cut into 2-1/2-inch pieces
  1. In a bowl, cream peanut butter, butter and sugars. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Cover and chill dough for 1 hour or overnight.
  2. Roll into 1-in. balls. Pinch one end, forming a teardrop shape. Place 2 in. apart on ungreased baking sheets; press to flatten. For ears, press two peanuts into each cookie near the pointed end. Using a toothpick, make a 1/2-in.-deep hole for the tail in the end opposite the ears. Bake at 350° for 8-10 minutes or until golden. While cookies are warm, insert licorice for tails. Cool on wire racks. Yield: 4 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Farm Mouse Cookies in Taste of Home April/May 1999, p37

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MY REVIEW
1275 User ID: 6324211 72051
Reviewed Nov. 4, 2011

"This is a good recipe for a peanut butter cookie. There is more peanut butter taste in this recipe than other more common PB cookies. Instead of making mice, I made cats. I rolled the dough into balls and then pinched two triangles for ears and flattened. I added mini chocolate chips for noses and regular chocolate chips for eyes. You can also try rolling the balls in sugar. Very fun to make and great taste!"

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