Naughty Chocolate and Peanut Butter Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting! Ingredients:
1 cup margarine |
1 cup white sugar |
2 eggs, separated |
1 tablespoon vanilla extract |
1/4 cup port wine |
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
1 cup peanut butter chips |
1 cup semisweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.
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