Today was a toss-up…Cover and blurb reveal or cookies. Cover…cookies… Y’all are getting the cookies because ’tis the season! I haven’t tried these yet but they look easy and yummy. Too bad everyone around here is having watch our sweet intake. Even so, this recipe doesn’t have that much sugar… 😉 If someone tries these, let me know how they turned out! What are you baking for the holidays?
Easy Chocolate-Dipped Peanut Butter Cookies
Prep Time: 15min. Total Time: 1 hr. 35min. Servings: 18 servings, 1 cookie each
What You Need:
1 cup creamy peanut butter (one review mentioned substituting crunchy peanut butter)
1/2 cup sugar
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts
Heat oven to 325°F.
Mix peanut butter, sugar and egg until blended. Refrigerate 30 min.
Roll peanut butter mixture into 18 balls. Place, 3 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
Bake 18 to 20 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
Cover baking sheet with parchment or waxed paper. Melt chocolate as directed on package. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on prepared baking sheet. Refrigerate until chocolate is firm. The picture shows the cookies as being more oblong/rectangular than round. Easier to dip that way. *nods*
*Recipe from Kraft