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Ingredients
| light brown sugar (packed): 1 1/2 cups |
| salted butter: 1 cup (softened) |
| smooth peanut butter: 1/2 cup |
| eggs: 2 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 2 tsp |
| semisweet chocolate chips (chips): 1 cup |
| multipurpose shortening: 1 Tbl |
| peanuts: 3/4 cup (finely chopped) |
Chocolate-Peanut Butter Wedges Dipped in Chocolate and Peanuts
Credit: Food.com
User rating:
-
Prep Time
300 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- In a large bowl, cream together the butter, peanut butter, and brown sugar until creamy, using an electric mixer at medium speed.
- Add the eggs and vanilla; blend until smooth.
- Combine the flour, cocoa powder, and baking powder; gradually add to the butter mixture on low speed until well mixed.
- Cover bowl; refrigerate dough at least 4 hours, or until firm.
- Preheat oven to 350*F.
- Roll out 1/2 the dough at a time on a lightly floured surface to 1/4" thickness.
- (Keep remaining dough chilled.) Cut out circles with a 4" round cookie cutter; cut each circle into quarters.
- Space cookies 2" apart on ungreased cookie sheets; bake for 10-12 minutes, or until set.
- Transfer cookies to wire racks and cool completely.
- Melt the chocolate chips and shortening together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat.
- Dip the rounded edge of each cookie into the chocolate, then into the peanuts.
- Place on waxed paper until set, about 30 minutes.