Peanut Butter Chocolate 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)


1. In an electric mixer cream butter, sugar and brown sugar. Mix in
baking soda, salt and vanilla. Add egg and beat until smooth. Add peanut butter and
beat until smooth. Slowly mix in flour and beat dough till fluffed. Spoon dough into
container with tight fitting lid and allow to chill thoroughly in the refrigerator before
forming into cookies.

2.  Preheat oven to 300 (F). Chop peanuts and chocolate.
Spoon chilled dough by the teaspoonful onto cookie sheet. Press chopped peanuts
and chocolate into some, leave some plain. Make classic hatch marks by pressing a
(slightyly wet) fork one way, then the other.Bake in preheated 300(F) oven for 11-12
minutes. Allow to cool slightly before removing from tray.

3. Place caramel candies 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. Stir with a fork immediately. Working quickly, drizzle caramel
over cookies.

4. Combine 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.

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