Need something quick and yummy to make and take to your family or office Thanksgiving dinner? I've got two cookie recipes that will delight friends and family.

I baked two different kinds of yummy chocolate and peanut butter cookies yesterday, and they were so good I decided to share.

The first batch of cookies I baked, I have made before, Reese's Chewy Chocolate Cookies. They are always a favorite with my family, and pretty easy to make.

Ingredients:

2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions:

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

The second set up cookies that I made came from the recipe on the back of the new Nestle Toll House Peanut Butter Filled Delightfulls. They might be Lucky Larry's new favorite cookie.

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls™ Peanut Butter Filled Morsels

Directions:

1.Heat oven to 375° F.

2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.