Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | (9 oz wt.) creamy peanut |
\N \N | Butter |
¼ cup | Butter, room temp |
1 teaspoon | Vanilla |
1½ cup | Confectioner's sugar |
½ cup | All-purpose flour |
12 ounces | Semi-sweet choc chips, |
\N \N | Melted |
Line 2 cookie sheets with waxed paper. Beat peanut butter, butter, and vanilla in a medium size bowl with electric mixer until smooth.
Gradually beat in sugar and flour until well blended. Roll rounded teaspoonfuls into 1-inch balls. Arrange on prepared cookie sheets and refrigerate 1 hour or until firm. Spear one ball at a time with a wooken pick and dip in chocolate to cover about ⅔. Arrange chocolate side down on prepared cookie sheets. Smooth over tooth pick holes. Refrigerate about 15 minutes until chocolate is set. Store tightly covered in refrigerator up to 2 months (like they last that long
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