1 c Creamy peanut butter
1/4 c Butter or margarine;
-softened
1/2 c Light brown sugar; firmly
-packed
2 c Sweet ground chocolate and
-cocoa; (Not Unsweetened)
2 lg Eggs
1 ts Vanilla extract
1/4 c Milk
1 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Cocktail peanuts; finely
-chopped
OPTIONAL
12 oz Semisweet chocolate chips
Beat peanut butter and butter at medium speed with an electric mixer until
light and fluffy; gradually add brown sugar, beating well. Add chocolate
and cocoa, eggs, vanilla, and milk; mix well. Combine flour, soda, and
salt; add to creamed mixture, mixing well. Stir in peanuts, if desired, and
chocolate chips. Shape dough into 1-inch balls; place 2 inches apart on
greased cookie sheets. Flatten balls to a 2-1/2-inch round using the bottom
of a greased glass, dipped in sugar. Bake at 350 degrees for 10 minutes.
Cool on wire racks.
“Make Your Own” Ice Cream Sandwiches Prepare cookies as directed above.
Soften 4 cups of your favorite ice cream. To assemble, press about 1/4 cup
ice cream between two cookies. Wrap well and freeze. For uniform big
cookies, scoop cut dough with an ice cream scoop with a spring release.
Yields
30 Servings