Chocolate-Peanut Butter No-Bakes Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1 (6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups quick-cooking oats
1 cup peanuts
Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in oats and peanuts until well coated.
Drop mixture by rounded tablespoonfuls onto waxed paper. Refrigerate
uncovered about 1 hour or until firm. Store covered in refrigerator.
Chocolate-Peanut Windmills
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1/4 cup butter or margarine -- softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg
2 ounces unsweetened baking chocolate -- melted and cooled
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup finely chopped peanuts
Beat sugar, butter, shortening, vanilla and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm.
Heat oven to 400º. Divide dough in half. Roll each half into rectangle, 12 × 9 inches, on lightly floured cloth-covered surface. Sprinkle each
rectangle with half of the peanuts; gently press into dough. Cut dough
into 3-inch squares. Place about 2 inches apart on ungreased cookie sheet.
Cut squares diagonally from each corner almost to center. Fold every other point to center to resemble pinwheel. Bake about 6 minutes or until set. Remove from cookie sheet to wire rack.
Cut squares diagonally from each corner almost to center.
Fold every other point to center to resemble pinwheel.
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