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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Double Chocolate Peanut Butter
Icebox Cookies

 

 

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Double Chocolate Peanut Butter
Icebox Cookies

Gourmet October 1986

1 1/2 sticks (3/4 cup) unsalted
butter, softened
1 cup sugar
1/2 cup chunky-style peanut butter
2 large eggs
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
7 ounces semisweet chocolate,
chopped coarse

In a bowl with an electric mixer cream together the butter, sugar and
peanut butter and beat in the eggs. Into the bowl sift together the flour,
cocoa powder, baking powder, baking soda, and salt and combine the mixture well. Add the chocolate and blend the dough well.
On a piece of wax paper form the dough into a log 2 inches in diameter,
using the paper as a guide. Chill the log, wrapped in wax paper and foil,
for 2 hours. The dough may be made 3 months in advance and kept
wrapped well and frozen. Cut the log into 1/4-inch slices with a sharp
knife and bake the cookies 1 inch apart on ungreased baking sheets in
a preheated 350-degree F. oven for 10 to 12 minutes, or until they are
just firm to the touch. Transfer the cookies with a metal spatula to
racks to cool. Makes about 50 cookies.


Featured Archive Recipes:
Chocolate Chip Peanut Butter Bars
Chocolate Peanut Butter Volcanoes
Peanut Butter Cookies with Ganache!
Peanut Butter Kiss Cookies
 

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