| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookies and, Desserts | 36 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | c | Cocoa |
| 1/2 | t | Baking soda |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar |
| 1/2 | c | Margarine, softened |
| 1/4 | c | Creamy peanut butter |
| 1 | t | Vanilla |
| 1 | Egg | |
| 3/4 | c | Creamy peanut butter |
| 3/4 | c | Powdered sugar |
INSTRUCTIONS
Preheat oven to 375 F. COOKIE DOUGH: In a small bowl, combine flour, cocoa and baking soda. In a large bowl, beat sugar, brown sugar, margarine and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in dry ingredients. Set aside. FILLING: In a small bowl, combine filling ingredients. Roll into 30 - 1 inch balls. Flour hands. Shape 1 tablespoonful of dough around 1 peanut butter center covering completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake for 7-9 minutes or until set and slightly cracked. Cool on wire racks. NOTES : Try the chocolate kiss or mini kiss in the center after baking like for peanut blossoms. Recipe by: Louise Leerberg - West Mifflin, PA Posted to recipelu-digest Volume 01 Number 245 by SAS890@aol.com on Nov 11, 1997
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”