Warning: Peanut Butter Cookies
- 1/3 cup butter
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/8 teaspoon baking soda
- pinch salt
- 1/2 teaspoon vanilla
- 1 large egg
- 1/3 cup natural, creamy peanut butter
- 2/3 cup flour
- chopped roasted, salted peanuts
- chopped semi-sweet chocolate pieces
- caramels (melted)
- chocolate (melted)
- In an electric mixer cream butter, sugar and brown sugar.
- Add baking soda, salt and vanilla. Add egg. Beat until smooth. Add peanut butter. Beat until smooth. Slowly mix in flour.
- Beat dough till fluffed.
- Spoon dough into container with tight fitting lid and allow to chill thoroughly in the refrigerator before forming into cookies.
- When you are ready to make the magic
- Preheat oven to 300 (F). Chop peanuts. The smaller you chop the peanuts the better they will adhere to the cookies.
- Chop chocolate pieces.
- Spoon chilled dough onto cookie sheet. Betty likes to use a teaspoon (yes, teaspoon) to ensure the cookies are nice and small. To ensure they are nice and round, roll into a ball before adding toppings or pressing.
- Press chopped peanuts into some.
- Press chocolate pieces into others.
- Press chocolate pieces and peanuts into others.
- Leave some plain.
- Make classic hatch marks by pressing a (slightyly wet) fork one way
- and then the other.
- Bake in preheated 300(F) oven for 11-12 minutes.
- Allow to cool slightly before removing from tray.
- To Top with Caramel
- Unwrap caramel candies and place in a microwave safe bowl.
- Per six caramels, add 1/2 teaspoon half n' half or milk.
- Microwave about 30 seconds until caramel has melted. Remove from microwave immediately and stir with a fork.
- Working quickly, drizzle caramel over cookies. If caramel becomes hard, add a few drops more milk or half n' half and microwave 10 seconds more.
- To Top with Chocolate
- Combine approximately 1/2 tablespoon butter per 1/3 cup chocolate pieces in a microwave safe bowl.
- Microwave 20 seconds, stir and microwave 10-20 seconds more until melted and shiny.
- Spoon chocolate into a plastic bag and snip off the tip of the bag to make a piping bag.
- Pipe chocolate onto cookies. Makes 3-4 dozen mini-cookies. Store in airtight container. (Like you'll have leftovers!)
butter, brown sugar, white sugar, baking soda, salt, vanilla, egg, natural, flour, peanuts, semisweet chocolate, caramels, chocolate
Taken from www.epicurious.com/recipes/member/views/warning-peanut-butter-cookies-50104163 (may not work)