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Naughty Chocolate and Peanut Butter Chip Cookies

Naughty Chocolate and Peanut Butter Chip Cookies

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MAURINE_C

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 {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

HORSEFLESH
10
2/25/2006

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 adding the port to half or a third of the dough.

MISS SNOOP
7
11/8/2003

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 anyone tried this without the port wine? How much does the port wine affect the taste? Can I successfully make these without the wine? Comments pse.