1 cup creamy peanut butter
1/2 cup sugar
1 egg
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts
PREHEAT oven to 325°F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into 18 balls. Place, 2 inches apart, on ungreased baking sheet. Flatten each ball, in criss-cross pattern, with fork.
BAKE 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely.
DIP each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.
1 comment:
What an easy recipe! I just made them and they were great thanks! Also thanks for the comment on my blog and wondering where I am, I will do a new post soon.
Post a Comment