Flourless, extra peanutty and dipped in melted chocolate, this recipe takes peanut butter to a whole new level.
What do I need ?
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Kraft Peanut Butter
1/2 cup sugar
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
1/2 cup finely chopped peanuts
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How do I make it ?
Heat oven to 325°F.
Mix peanut butter, sugar and egg until blended. Refrigerate 30 min.
Roll peanut butter mixture into 18 (1-1/2 inch) balls. Place, 2 inches apart, on baking sheet. Flatten each ball, in criss-cross pattern, with fork.
Bake 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheets to wire racks; cool completely.
Melt chocolate as directed on package. Dip half of each cookie, 1 at a time, into chocolate; gently shake off excess chocolate, then dip cookie in nuts. Place on parchment-covered baking sheet. Refrigerate until chocolate is firm.
Kraft Kitchen Tips!
Prepare using Baker's White Chocolate.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 3 g
Cholesterol 10 mg
Sodium 60 mg
Total carbohydrate 14 g
Dietary fibre 2 g
Sugars 10 g
Protein 4 g
18 servings, 1 cookie (31 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.