Chocolate-Shell Peanuts
Yield
6 dozenPrep
20 minCook
15 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
peanut butter
|
|
| ½ | cup |
powdered sugar
sifted |
|
| 2 | cups |
all-purpose flour
sifted |
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
unbeaten |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
peanut butter
|
|
| 118 | ml |
powdered sugar
sifted |
|
| 473 | ml |
all-purpose flour
sifted |
|
| 79 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
unbeaten |
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine peanut butter and confectioners' sugar.
Chill.
Prepare dough.
Sift together the flour, cocoa, and salt.
Cream butter and gradually add the sugar, creaming well.
Add egg and vanilla.
Beat well.
Blend in the dry ingredients; mix thoroughly.
Shape into balls, using a half teaspoonful for each.
Flatten each ball and place ¼ teaspoonful of peanut butter mixture in center.
Shape dough around filling, pressing to seal.
Pinch ends and centers of cookies to form "peanuts."
Place on ungreased baking sheets.
Bake in slow oven (325℉ (160℃)) 13 to 15 minutes.
If desired, roll warm cookies in confectioners' or granulated sugar.
