Mai
Junior Member
Posts: 69
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Post by Mai on Aug 27, 2002 12:39:37 GMT -6
CHEWY CHOCOLATE-COVERED PEANUT BUTTER COOKIES
These are fun (and also wheat-free) peanut butter cookies, just right for snacks or treats as the kids finish up summer and head back to school. cookies: 1 cup fresh, natural peanut butter 1/2 cup sugar 1/2 teaspoon salt 1 egg, beaten
frosting: 6 ounces semi-sweet or milk chocolate, chopped 1 Tablespoon unsalted butter Preheat oven to 350 Fahrenheit for regular pans and 325 Fahrenheit for dark pans. Mix together all the cookie ingredients. Measure very rounded teaspoons and roll into balls, then place on ungreased cookie sheets. Flatten gently with the tines of fork, making a crisscross pattern. Bake in the middle of the oven for about 10 minutes. Part of the edges will just start to lightly brown. DO NOT OVER BAKE! Remove from the oven and carefully transfer cookies to a wire rack. Cool completely. Melt chocolate and butter in top of double boiler over barely simmering water, stirring constantly. When well-mixed, remove from heat and let cool. Return cookies to cooled baking sheets, (can line sheets with wax paper first, if desired), and spread the chocolate over the cookies. Refrigerate until set, around 15 minutes. Remove from refrigerator and return cookies to room temperature before serving. If you desire a thicker frosting, after removing chocolate from the heat, set a bowl containing chocolate into a larger bowl of ice water and stir/whisk the chocolate mixture constantly for about 5 minutes, or until it is a thicker consistency. No need to refrigerate.
Store remaining cookies in airtight container to keep cookies soft and moist.
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