| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
36 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
pn |
Salt |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Peanut butter |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Packed brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Small chocolate candies (such as Hershey's Kisses or Miniatures)
Preheat oven to 350F.
Cream butter and peanut butter until smooth. Add sugars and mix well. Stir
in egg and vanilla. Sift in dry ingredients. Gradually beat into butter
mixture. Roll into 1" diameter balls. Roll in granulated sugar and place on
ungreased cookie sheet about 2" apart. (No need to press them down, they
will spread on their own). Bake for about 10 minutes or until golden.
Immediately after removing cookies from oven, press a chocolate firmly into
the center of the cookie if desired. (These are best eaten while still warm
and just after the chocolate melts).
NOTES:
I used Extra Chunky peanut butter. Instead of light brown sugar, I used
dark (personal preference). I also added in a couple of TB. of unsweetened
cocoa.
Posted to EAT-L Digest 16 Dec 96
From: Erica Rodgers <the1edr@ATLAS.VCU.EDU>
Date: Tue, 17 Dec 1996 10:23:25 EST
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