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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 10 |
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This comes from my 1973 Good Housekeeping Cook Book. I made it once many years ago and my notation in the side margin says needs more sugar in the choco mixture. So I'll enter the recipe as written and leave it up to you! Ingredients:
1 cup flour |
2 unsweetened chocolate squares, melted |
1/2 cup sugar |
1/2 cup shortening |
1 egg |
1 teaspoon vanilla extract |
1 teaspoon salt |
3 tablespoons flour |
1/2 cup light brown sugar, packed |
1/4 cup peanut butter |
2 tablespoons butter or 2 tablespoons margarine, softened |
Directions:
1. Preheat oven to 325°F.
2. In large mixer bowl, measure 1 cup flour and the next six ingredients. With mixture at medium speed, beat ingredients until well mixed, occasionally scraping bowl; set aside. Wash beaters.
3. In small mixing bowl, with mixer at medium speed, beat 3 TBL flour, brown sugar, peanut butter or margarine until well mixed, occasionally scraping bowl. (Mixture will be crumbly.).
4. Drop chocolate dough by teaspoonsful, 1 inch apart, onto cookie sheet; top each with 1/2 teaspoon peanut butter dough. Dip a fork into flour and press gently across top of each cookie.
5. Bake 12 minutes or until firm. Remove cookies to racks to cool.
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