Naughty Chocolate and Peanut Butter Chip Cookies

Naughty Chocolate and Peanut Butter Chip Cookies

2
MAURINE_C 0

"This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!"

Ingredients

34 m {{adjustedServings}} servings 164 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

2
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Ms. Snoop, I think you will only find out how they taste by making them. Don't be afraid to experiment in the kitchen! If you are still cautious about the port, try making a batch and only add...

I have been looking for a recipe like this for some time but I hesitate to use the port wine, only because I don't want to disguise my two favourite tastes, peanut butter and chocolate. Has any...