Chocolate Dipped Peanut Butter Cookies Recipe




Chocolate Dipped Peanut Butter Cookies Ingredients


COUNTRY LIVING

6 tbsp butter
3/4 cup peanut butter, chunk style
1/2 cup brown sugar, firm packed
1/3 cup sugar
1 egg
1 cup flour, all purpose, unsifted
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp cinnamon
2/3 cup peanuts,unsalted, chopped
6 chocolate squares(semisweet)
1 tbsp shortening
1 tbsp corn syrup, light

A Recipe for
Chocolate Dipped Peanut Butter Cookies

 

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This Recipe for Chocolate Dipped Peanut Butter Cookies is one of thousands in the Recipes-to-go Dessert Cookbook.


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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.


This is a recipe for Chocolate Dipped Peanut Butter Cookies from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate Dipped Peanut Butter Cookies recipe - a tasty recipe for you to add to your collection!

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Chocolate Dipped Peanut Butter Cookies

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.







Chocolate Dipped Peanut Butter Cookies 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.

Posted by GAIL RUSSICK, Prodigy ID# DTGT60B.

Serves: 40

 

 

 

 

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