| 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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