There are literally only 5 ingredients in the whole recipe (only 3 in the dough). I was a little weary when mixing them together, wondering if they would bake to look like real cookies, but sure enough they did!Here is the recipe:
1 cup creamy peanut butter
1/2 cup sugar
1 egg
4 squares BAKER'S Semi-Sweet Chocolate, melted (I just used chocolate chips melted in microwave)
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts
PREHEAT oven to 325°F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into 15-18 balls. Place, 2 inches apart, on ungreased baking sheet. Flatten each ball, in criss-cross pattern, with fork.
PREHEAT oven to 325°F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into 15-18 balls. Place, 2 inches apart, on ungreased baking sheet. Flatten each ball, in criss-cross pattern, with fork.
BAKE 18 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely.
DIP each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.
Compliments of Kraft Foods :)
One of my comps on the mish gave me a very similar PB cookie recipe (more sugar in mine, whoops!) because it's wheatless!! Not like I need that now, but it's still pretty cool.
ReplyDeleteI'm making them RIGHT NOW for our LOST party! You totally saved my life (I know... a little over-dramatic) because I was out of Crisco which I usually use to make insanely good peanut butter cookies, and then I happened to see your blog- so thanks!!!
ReplyDeleteSo I made these last night (without the chocolate, I ran out of chocolate chips due to mindless snacking...) and I ate 6 in one sitting. Then I ate 2 today and I'm going back for another one after I click "Publish." The baby must like them!
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