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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Charlie Brown's Peanut Cookies

Recipe Tags: Cookie Recipes

Date Added: December 07, 2009


2 Cups All-Purpose Flour
1 Teaspoon Baking Powder ;
1/2 Teaspoon Cinnamon (or more, to taste)
1/2 Pound Butter
1 Cup Dark Brown Sugar firmly packed
2 Unit Water
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1. (2-1/4 cups) salted peanuts (dry roasted), chopped medium fine Scant 3/4 cup smooth (not chunky) peanut butter 4 ounces (2/3 cup) semisweet chocolate morsels Sift together the flour, baking powder, and cinnamon and set aside.

2. In the large bowl of an electric mixer cream the butter.

3. Add the sugar and beat to mix. Beat in 1 whole egg and 1 egg yolk.

4. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed.

5. Place a long piece os wax paper on the work surface.

6. Divide the dough into 36 equal mounds on the wax paper.

7. Use a heaping teaspoonful for each mound. Flour your hands and roll each mound into a round ball.

8. Place on waxed paper. Preheat the oven to 375.

9. Cut aluminum foil to fit cookie sheets. In a small, shallow bowl, beat the reserved egg white with the water, beating until foamy.

10. Place the chopped peanuts on a long piece of aluminum foil or wax paper.

11. Pick up a cookie and use your fingers to roll it around in the egg white and then place it on the chopped nuts.

12. Roll it around and coat thoroughly. Coat 4 or 5 cookies at a time.

13. Place the cookies 2 inches apart on the cut aluminum foil.

14. Form a depression in the top of each cookie, either with the handle of a large wooden spoon or your thumb.

15. Make the depression rather deep and wide but not so deep that you make the bottom of the cookie too thin.

16. Place a generous 1/2 tsp. of the peanut butter in each indentation.

17. Place about 5 or 6 chocolate morsels on the top of each cookie, pressing them slightly.

18. Bake for 12 to 13 minutes. Let cool 1 to 2 minutes on sheet.

19. When at room temperature refrigerate briefly to set the chocolate.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.
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