More research- this is definitely Holiday worthy! Tastes like Puppy Chow or the Chex "Muddy Buddies" in the form of a cookie. Amazing! You could add rice krispies for the cereal crunch if you wanted to. And it was not as messy as I thought it was going to be. There is a good video on Betty Crocker website demonstrating the recipe as well. I love the Betty Crocker recipes that start with a mix- all of their little pouch cookie mixes are so good with very consistent results. Pick up the seasonal flavors while you can. There are excellent pumpkin and gingerbread ones! But for now - PB&C!
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
Directions
Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.
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