Naughty Chocolate and Peanut Butter Chip Cookies2 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 34 min
“This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!” - by MAURINE_C
Original recipe yields 3 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
Amount Per Serving (36 total)
- 164 cal
- 8.6 g
- 18.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 th..." See moree port to half or a third of the dough."
"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 tr..." See moreied this without the port wine? How much does the port wine affect the taste? Can I successfully make these without the wine? Comments pse."
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