Owl Cookies

• 2/3 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 ounce unsweetened chocolate, melted
• 12 whole cashews
• 24 striped chocolate kisses, unwrapped
• 24 semisweet chocolate chips

1. In a large bowl, beat butter, peanut butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture.
2. If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half; shape 1 portion into an 8-in.-long roll. Mix melted chocolate into remaining dough. Roll chocolate dough between 2 sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap and refrigerate 3 hours or until firm.
3. Preheat oven to 350u0b0. Unwrap and cut dough crosswise into 24 slices 3/8 in. thick. To make owls, place two slices side by side on an ungreased
4. ; pinch the top of each slice for ears. Place a cashew between slices for a beak. Repeat with remaining dough.
5. Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place 2 kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. Cool completely.

butter, peanut butter, brown sugar, egg, vanilla, flour, oats, baking powder, salt, chocolate, cashews, chocolate kisses, chocolate chips

Taken from www.tasteofhome.com/recipes/owl-cookies/ (may not work)