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Ingredients
- 3/4 c. Creamy peanut butter, plus
- 2 Tbsp. Creamy peanut butter
- 3/4 c. (1 1/2 sticks) butter or possibly margarine, softened, divided
- 4 tsp Vanilla extract, divided
- 3 c. Confectioners' sugar, divided
- 1/2 tsp Salt, divided
- 2 Tbsp. Lowfat milk
- 1/2 c. Unsweetened cocoa
- 2Â 1/2 c. All-purpose flour, (don't use self-rising)
- 1/2 c. White chips, melted
- 1 tsp Finely minced peanuts and pecans, up to 2
Directions
- In a medium bowl combine peanut butter, 2 Tbsp. softened butter or possibly margarine, 1 tsp. vanilla extract, 1 1/2 c. confectioners' sugar and 1/4 tsp. salt. Mix well with hands and shape into a log. Cut dough into 8 equal sections. Divide each section into 3 equal pcs. Shape each piece into a ball (24 balls). Set aside.
- Preheat oven to 350 degrees. In same medium bowl combine remaining butter or possibly margarine, remaining vanilla extract, remaining confectioners' sugar, remaining salt, lowfat milk, cocoa and flour. Mix well with hands and shape into a log. Cut dough into 8 equal sections. Divide each section into 3 equal pcs (24 pcs). Flatten each piece in your palm. Place one peanut butter ball in the center and work chocolate dough around peanut butter ball; covering completely. Roll dough around in your hands to smooth, then flatten while in your hands to create a 2 1/2 - 3 inch circle. Place on ungreased, nonstick baking sheets. Bake at 350 degrees for 6 min only!
- Leave cookies on baking sheet for 15 min. Drizzle melted white chips over hot cookies. Sprinkle minced nuts over each cookie. Serve hot or possibly cool.
- Makes 24 cookies.
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