| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookies | 30 | Servings | |
INGREDIENTS
| 1 | c | Creamy peanut butter |
| 1/4 | c | Butter or margarine; softened |
| 1/2 | c | Light brown sugar; firmly packed |
| 2 | c | Sweet ground chocolate and cocoa; (Not Unsweetened) |
| 2 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 1/4 | c | Milk |
| 1 3/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Cocktail peanuts; finely chopped |
| 12 | oz | Semisweet chocolate chips |
INSTRUCTIONS
OPTIONAL Beat peanut butter and butter at medium speed with an electric mixer until light and fluffy; gradually add brown sugar, beating well. Add chocolate and cocoa, eggs, vanilla, and milk; mix well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in peanuts, if desired, and chocolate chips. Shape dough into 1-inch balls; place 2 inches apart on greased cookie sheets. Flatten balls to a 2-1/2-inch round using the bottom of a greased glass, dipped in sugar. Bake at 350 degrees for 10 minutes. Cool on wire racks. "Make Your Own" Ice Cream Sandwiches Prepare cookies as directed above. Soften 4 cups of your favorite ice cream. To assemble, press about 1/4 cup ice cream between two cookies. Wrap well and freeze. For uniform big cookies, scoop cut dough with an ice cream scoop with a spring release. Source: Southern Living Cooking School "What's For Supper?" 4/20/95 Selected as an all-time-favorite of the Southern Living Cooking School. Per serving: 159 Calories; 10g Fat (51% calories from fat); 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 141mg Sodium Recipe by: Southern Living Cooking School From The Chocolate Archives, Dec 1997, http://www.choco.com
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