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Chocolate Dipped Peanut Butter Cookies
Chocolate Dipped Peanut Butter Cookies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Cookies
Ingredients List
- -------------------------------COUNTRY LIVING-------------------------------
- 6 tb Butter
- 3/4 c Peanut butter, chunk style
- 1/2 c Brown sugar, firm packed
- 1/3 c Sugar
- 1 Egg
- 1 c Flour, all purpose, unsifted
- 1/4 ts Baking soda
- 1/8 ts Baking powder
- 1/8 ts Cinnamon
- 2/3 c Peanuts,unsalted, chopped
- 6 Chocolate squares(semisweet)
- 1 tb Shortening
- 1 tb Corn syrup, light
Directions
Grease 2 large baking sheets.
In large bowl, with mixer, beat butter, peanut butter, and brown and
granulated sugars until well combined; beat in egg.
Slowly beat in flour, bake soda, bake powder, and cinnamon just until
combined to make soft dough. Form dough into 40 1-in. balls (about 2 t
dough per cookie).
Roll balls in peanuts until coated.
Place balls on greased bake sheets about 2 in. apart and press to form 2
in. rounds.
When most cookies are shaped, heat oven to 350 bake 6-8 min or until
cookies are lightly browned on edges.
Cool completely on wire racks.
In top of double boiler over simmering water, melt chocolate and
shortening; stir in corn syrup until well combined.
Dip each cookie halfway into chocolate mixture and place on baking sheets
in single layer; freeze until chocolate hardens.
Store cookies in airtight container in freezer until ready to use.
In large bowl, with mixer, beat butter, peanut butter, and brown and
granulated sugars until well combined; beat in egg.
Slowly beat in flour, bake soda, bake powder, and cinnamon just until
combined to make soft dough. Form dough into 40 1-in. balls (about 2 t
dough per cookie).
Roll balls in peanuts until coated.
Place balls on greased bake sheets about 2 in. apart and press to form 2
in. rounds.
When most cookies are shaped, heat oven to 350 bake 6-8 min or until
cookies are lightly browned on edges.
Cool completely on wire racks.
In top of double boiler over simmering water, melt chocolate and
shortening; stir in corn syrup until well combined.
Dip each cookie halfway into chocolate mixture and place on baking sheets
in single layer; freeze until chocolate hardens.
Store cookies in airtight container in freezer until ready to use.
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