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Correo Electrónico
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Ingredientes
- 1Â 1/2 c. all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c. packed brown sugar
- 1Â 1/2 c. packed powdered sugar
- 3/4 c. unsweetened cocoa pwdr
- 1/2 c. softened butter
- 1/2 c. creamy peanut butter
- 1 x lightly beaten egg
- 1 tsp vanilla
Direcciones
- Mix together flour, baking soda and salt. Set aside. In a 1-qt, wide-mouth canning jar, layer ingredients in this order: brown sugar, powdered sugar, cocoa. Wipe the inside of the jar with a dry paper towel after adding the powdered sugar, and again after adding the cocoa. Be sure you firmly pack down each layer before adding the next; it will be a tight fit. Add in the flour mix last.
- Instructions to attach to jar: Empty contents of jar into a large mixing bowl. Use your hands to thoroughly blend the mix. Add in 1/2 c. softened butter or possibly margarine (don't use diet versions). Add in 1/2 c. creamy peanut butter, 1 lightly beaten egg and 1 tsp. vanilla. Mix till completely blended; you will probably need to finish mixing the dough with your hands.
- Shape into balls the size of walnuts. Place on parchment-lined cookie sheets 2 inches apart (don't use wax paper to line cookie sheets). Press down dough balls with tines of a fork. Bake at 350 F. for 9-11 min, till edges are browned. Cold 5 min on baking sheets, then remove to baking racks to finish cooling.
- Makes 3 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 3 servings | |
| Calories 1369 | |
| Calories from Fat 485 | 35% |
| Total Fat 56.12g | 70% |
| Saturated Fat 24.1g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 1079mg | 45% |
| Potassium 451mg | 13% |
| Total Carbs 202.01g | 54% |
| Dietary Fiber 8.1g | 27% |
| Sugars 133.17g | 89% |
| Protein 22.14g | 35% |
