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Ingredients
| light brown sugar (packed): 1 1/2 cups |
| peanut butter: 1 cup |
| salted butter: 3/4 cup |
| water: 1/3 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| rolled oats: 3 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1/2 tsp |
| semisweet chocolate chips (chips): 1 1/2 cups |
| multipurpose shortening: 4 tsp |
| peanuts: 1/3 cup |
Choco Peanut Butter Cookies
Credit: AllRecipes
User rating:
"An oatmeal peanut butter cookie with chocolate topping! Yummy!"
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Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- Beat brown sugar, peanut butter and margarine until fluffy.
- Blend in water, egg, and vanilla.
- Add combined oats, flour and baking soda; mix well
- Cover; chill 1 hour.
- Shape into 1 inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4 inch thick circles.
- Bake 8-10 minutes or until edges are golden brown. Remove to wire rack; cool completely.
- To make Frosting: Melt chocolate pieces in saucepan over low heat. Stir in vegetable shortening, mixing until smooth.
- Top each cookie with 1/2 teaspoon melted chocolate. Sprinkle with chopped peanuts. Chill until set. Store tightly covered.