Chocolate peanut butter cookies #2

30 Servings

Ingredients

Quantity Ingredient
1 cup Creamy peanut butter
¼ cup Butter or margarine; softened
½ cup Light brown sugar; firmly packed
2 cups Sweet ground chocolate and cocoa; (Not Unsweetened)
2 larges Eggs
1 teaspoon Vanilla extract
¼ cup Milk
1¾ cup All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Cocktail peanuts; finely chopped
12 ounces Semisweet chocolate chips

Directions

OPTIONAL

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 2-½-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 ¼ 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.

Source: Southern Living Cooking School "What's For Supper?" 4/20/95 Selected as an all-time-favorite of the Southern Living Cooking School.

Per serving: 159 Calories; 10g Fat (51% calories from fat); 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 141mg Sodium Recipe by: Southern Living Cooking School From The Chocolate Archives, Dec 1997,

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