Charlie brown's peanut cookies
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Charlie brown's peanut cookies
  Peanut    Cookies    Chocolate  
Last updated 6/12/2012 12:47:06 AM. Recipe ID 7659. Report a problem with this recipe.
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      Title: Charlie brown's peanut cookies
 Categories: Cookies, Chocolate
      Yield: 6 Servings
      2 c  Sifted all-purpose flour
      1 ts Double-acting baking powder
    1/2 ts Cinnamon
    1/2 lb (2 sticks) butter
      1 c  Dark brown sugar, firmly
      2    Eggs (leave 1 egg whole and
           -separate the other) 1 tsp.
           -water 10 ounces
  (2-1/4 cups) salted peanuts (dry roasted), chopped medium fine Scant
  3/4 cup smooth (not chunky) peanut butter 4 ounces (2/3 cup) semisweet
  chocolate morsels
  Sift together the flour, baking powder, and cinnamon and set aside.
  In the large bowl of an electric mixer cream the butter. Add the
  sugar and beat to mix. Beat in 1 whole egg and 1 egg yolk. On low
  speed gradually add the sifted dry ingredients, scraping the bowl
  with a rubber spatula and beating only until thoroughly mixed.
  Place a long piece os wax paper on the work surface. Divide the dough
  into 36 equal mounds on the wax paper. Use a heaping teaspoonful for
  each mound. Flour your hands and roll each mound into a round ball.
  Place on waxed paper.
  Preheat the oven to 375.  Cut aluminum foil to fit cookie sheets.
  In a small, shallow bowl, beat the reserved egg white with the water,
  beating until foamy.
  Place the chopped peanuts on a long piece of aluminum foil or wax
  paper. Pick up a cookie and use your fingers to roll it around in the
  egg white and then place it on the chopped nuts. Roll it around and
  coat thoroughly. Coat 4 or 5 cookies at a time.  Place the cookies 2
  inches apart on the cut aluminum foil.
  Form a depression in the top of each cookie, either with the handle
  of a large wooden spoon or your thumb. Make the depression rather
  deep and wide but not so deep that you make the bottom of the cookie
  too thin.
  Place a generous 1/2 tsp. of the peanut butter in each indentation.
  Place about 5 or 6 chocolate morsels on the top of each cookie,
  pressing them slightly.
  Bake for 12 to 13 minutes.  Let cool 1 to 2 minutes on sheet. When at
  room temperature refrigerate briefly to set the chocolate.
  From: Maida Heatter's Book of Great Cookies Shared 

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Recipe ID 7659 (Apr 03, 2005)

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