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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup flour
1/2 cup corn starch
3/4 cup confection sugar
3/4 cup butter (cut into cubes)
1/2 cup super chunky peanut butter (trust me on this)
1 tsp vanilla extract
1/2 cup chocolate chips (use the miniature chips)
Chocolate Dip
4 oz semi-sweet chocolate bar broken in small chunks
1 oz paraffin
Line cookie sheets with parchment paper. In a small bowl, combine flour, corn starch, and sugar then set aside. Use a large bowl for: cream butter, peanut butter, and vanilla extract spoon or fork until smooth. Add flour mixture and begin mixing. (Use low speed) Once the mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon. Refrigerate for 1 hour to firm up dough.
Preheat oven to 350. Roll dough into 1 inch balls. Place 1 1/2 inch apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. (Do not over-bake) Cool on rack.
For the Chocolate Dip: Place paraffin in a glass measuring cup and slowly melt it in the microwave. Add semisweet chocolate chunks and cook on high power about 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin.
Now dip each cookie into chocolate about halfway, shake off excess chocolate, and place on trays lined with waxed paper to set. Note: If chocolate begins to get too thick, re-warm very carefully. Refrigerate for an hour to set chocolate. Yield: about 4 dozen cookies
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PEANUT BUTTER MELTAWAY COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup flour
1/2 cup corn starch
3/4 cup confection sugar
3/4 cup butter (cut into cubes)
1/2 cup super chunky peanut butter (trust me on this)
1 tsp vanilla extract
1/2 cup chocolate chips (use the miniature chips)
Chocolate Dip
4 oz semi-sweet chocolate bar broken in small chunks
1 oz paraffin
Line cookie sheets with parchment paper. In a small bowl, combine flour, corn starch, and sugar then set aside. Use a large bowl for: cream butter, peanut butter, and vanilla extract spoon or fork until smooth. Add flour mixture and begin mixing. (Use low speed) Once the mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon. Refrigerate for 1 hour to firm up dough.
Preheat oven to 350. Roll dough into 1 inch balls. Place 1 1/2 inch apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. (Do not over-bake) Cool on rack.
For the Chocolate Dip: Place paraffin in a glass measuring cup and slowly melt it in the microwave. Add semisweet chocolate chunks and cook on high power about 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin.
Now dip each cookie into chocolate about halfway, shake off excess chocolate, and place on trays lined with waxed paper to set. Note: If chocolate begins to get too thick, re-warm very carefully. Refrigerate for an hour to set chocolate. Yield: about 4 dozen cookies
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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