Chocolate Peanut Cookies
February 22, 2013
Categories: Desserts, Cookies, Dropped, Snacks, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, Picnic, Summer, Valentine's Day, Oven Bake, Kid's Lunches, Flour, Chocolate, more
"I found this recipe in the 2012 editon of " The Best of Country Cooking ".It was sent into them by Carol Coulson Minney of Washington Court House,Ohio.While mixing the batter, I did find it a bit dry so,I'll leave it up to you if you want to add a bit more moisture.After the initial 12 min.cooking time I found out that about 3 more minutes were needed.This recipe makes 24 cookies,but I will list it as 12 servings with 2 cookies each.But I don't think you'll be able to eat just two, these are " ADDICTIVE " little suckers. :)Posted exclusivly to "ZAZZ" on February 22nd.,2013"
- Serving Size: 1 (42.1 g)
- Calories 206.4
- Total Fat - 15.4 g
- Saturated Fat - 8.9 g
- Cholesterol - 34 mg
- Sodium - 193.6 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 0.7 g
- Sugars - 6.9 g
- Protein - 2.3 g
- Calcium - 11.8 mg
- Iron - 0.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 350 degrees.
Combine in a small bowl the flour,baking soda,and salt then set aside.
In a large bowl,cream together both butters and both sugars until light and fluffy.
Beat in the egg,milk,and vanilla.
Gradually add in the flour mixture,mixing well.
Stir in the nuts,chips,and chopped peanut butter cups.
Drop by Tablespoonfuls 2 inches apart onto ungreased cookie sheets. ( for easier clean up,use parchment lined cookie sheets).
Bake for 12 to 15 minutes or until golden brown.
Cool on cookie sheets for about 2 minutes,then remove to wire racks to finish cooling.
Tips & Variations
No special items needed.