3/4 c Creamy peanut butter; plus
2 tb Creamy peanut butter
3/4 c (1 1/2 sticks) butter or
-margarine; softened,
-divided
4 ts Vanilla extract; divided
3 c Confectioners’ sugar;
-divided
1/2 ts Salt; divided
2 tb Milk
1/2 c Unsweetened cocoa
2 1/2 c All-purpose flour; (do not
-use self-rising)
1/2 c White chips; melted
1 ts Finely chopped peanuts and
-pecans; up to 2
In a medium bowl combine peanut butter, 2 tablespoons softened butter or
margarine, 1 teaspoon vanilla extract, 1 1/2 cups confectioners’ sugar and
1/4 teaspoon salt. Mix well with hands and shape into a log. Cut dough into
8 equal sections. Divide each section into 3 equal pieces. Shape each piece
into a ball (24 balls). Set aside.
Preheat oven to 350 degrees. In same medium bowl combine remaining butter
or margarine, remaining vanilla extract, remaining confectioners’ sugar,
remaining salt, milk, cocoa and flour. Mix well with hands and shape into a
log. Cut dough into 8 equal sections. Divide each section into 3 equal
pieces (24 pieces). Flatten each piece in your palm. Place one peanut
butter ball in the center and work chocolate dough around peanut butter
ball; covering completely. Roll dough around in your hands to smooth, then
flatten while in your hands to form a 2 1/2 – 3 inch circle. Place on
ungreased, nonstick baking sheets. Bake at 350 degrees for 6 minutes only!
Leave cookies on baking sheet for 15 minutes. Drizzle melted white chips
over warm cookies. Sprinkle chopped nuts over each cookie. Serve warm or
cold. Makes 24 cookies.
Yields
1 Servings