Choco Dipped Peanut Butter Cookies Recipe
Servings: 12
Ingredients
- 1 (14 ounce.) can Eagle brand
- 1 egg
- 1 teaspoon vanilla
- 1 pound chocolate confectioners' coating, melted
- 3/4 to 1 c. peanut butter
- 2 c. biscuit baking mix
Directions
- In large mixer bowl, beat Eagle Brand, peanut butter, egg and vanilla till smooth. Add in biscuit mix, mix well. Refrigeratedough at least 1 hour. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 8 to 10 min, till lightly browned (don't overbake). Cold. Partially dip cookies into melted chocolate. Place on waxed paper. Let stand till hard. Store tightly covered at room temperature. Makes 5 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 393 | |
| Calories from Fat 274 | 70% |
| Total Fat 32.57g | 41% |
| Saturated Fat 14.94g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 362mg | 15% |
| Potassium 463mg | 13% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 7.8g | 26% |
| Sugars 3.99g | 3% |
| Protein 11.08g | 18% |
