Chocolate-Peanut Butter Wedges Dipped in Chocolate and Peanuts |
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Prep Time: 300 Minutes Cook Time: 10 Minutes |
Ready In: 310 Minutes Servings: 8 |
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What a cookie:) These make fabulous holiday gifts, and are a natural companion to a glass of cold milk! Be sure to give yourself enough time with this recipe-the dough needs to chill for at least 4 hours; it may even be better to make the dough the night before, chill it overnight, and bake the cookies the next day. *Prep time includes chill time.* Ingredients:
1 1/2 cups packed light brown sugar |
1 cup butter, softened |
1/2 cup creamy peanut butter |
2 eggs |
2 teaspoons vanilla extract |
2 cups flour |
1/2 cup unsweetened cocoa powder |
2 teaspoons baking powder |
1 cup semi-sweet chocolate chips |
1 tablespoon shortening |
3/4 cup finely chopped peanuts |
Directions:
1. In a large bowl, cream together the butter, peanut butter, and brown sugar until creamy, using an electric mixer at medium speed.
2. Add the eggs and vanilla; blend until smooth.
3. Combine the flour, cocoa powder, and baking powder; gradually add to the butter mixture on low speed until well mixed.
4. Cover bowl; refrigerate dough at least 4 hours, or until firm.
5. Preheat oven to 350*F.
6. Roll out 1/2 the dough at a time on a lightly floured surface to 1/4 thickness.
7. (Keep remaining dough chilled.) Cut out circles with a 4 round cookie cutter; cut each circle into quarters.
8. Space cookies 2 apart on ungreased cookie sheets; bake for 10-12 minutes, or until set.
9. Transfer cookies to wire racks and cool completely.
10. Melt the chocolate chips and shortening together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat.
11. Dip the rounded edge of each cookie into the chocolate, then into the peanuts.
12. Place on waxed paper until set, about 30 minutes.
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