Recipe

Chocolate Drizzel-licious Peanut Butter Cookies Recipe

	Cherryptwife21 / All my dishes 1 year, 1 month ago Just your average peanut butter cookies recipe, okay not really! This rich, decadent cookie will have you begging for a second glass of milk, and maybe a second cookie in 3 hours LOL YUM! Prep:20m Cook:12m Servings:2	Cherryptwif
	chocolate peanut butter easyaspie

Does this look good? Yeah! / Nope

Fans

jett2whit

henrie

Ingredients

1 Cup Sugar

1 Large Egg

1 Heaping Tsp. Vanilla

1 Cup (well measured) Peanut Butter (smooth or crunchy)

1 Cup (8oz) HERSHEY's Milk Chocolate Chips

1 Tbs Butter, 2 Tbs Whole Milk

Tools needed:

Small nonstick saucepan

Wooden Spoon (important)

Wisk

Medium mixing bowl and other small bowl or measuring cup.

One plastic baggy with the very tip of one corner snipped.

Foil or Parchment Paper

Of course your favorite cookie sheet!

Directions

Preheat oven to 350 Degrees

Line Cookie Sheet with Parchment Paper

In medium mixing bowl, measure out 1 Cup of Sugar and 1 Cup of peanut butter. To keep the peanut butter from sticking to the measuring cup, spray it with butter-flavored cooking spray (works like a charm).

Set aside.

In small bowl/cup, wisk together 1 egg and tsp vanilla extract until well-combined.

Pour mixture in with sugar and pb, fold together firmly with decent sized wooden spoon. The dough will have a sticky, gritty texture, but should roll together easily.

Roll into 1 inch balls and place on covered cookie sheet.

Dip fork in sugar to make that beloved criss-cross pattern if you like ( I like to do it immediately after I take them out of the oven)

Bake for 12 minutes per batch, cookies will be a tan color and will darken upon cooling.

While they're baking, coat a saucepan with 1 tbs butter and add 1 cup of Hershey's Milk Chocolate Chips, then add 2 Tbs Whole Milk. Heat until smooth and then set aside off of heat for about 15-20 mins, stirring occassionaly.

After cookies have cooled completely, pour chocolate mixture into your prepared baggy, the chocolate should have a thick consistency and should not stick to the pan.

Squeeze whatever pattern you like onto each cookie, applying gentle pressure to the corner of the bag, make sure your hole isn't too big! Let sit for 2-3 hours before serving, or for quick dessert, refrigerate for 30 minutes then serve with a HUGE glass of milk! Enjoy!

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Comments

jett2whit 1 year, 1 month ago said:
Average cookie? LOL yeah right! yummy

henrie 1 year, 1 month ago said:
Oh I love these, they taste so good, I just never did the chocolate drizzle on mine, will do that next time. You have my 5

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