Sunday, August 30, 2009
Peanut-Shaped Chocolate and Peanut Butter Cream Cookies
1 (16.5-oz.) Pillsbury® Create ‘n Bake Refrigerated Peanut Butter Cookie Dough, chilled
½ cup salted peanuts, chopped
½ cup peanut butter
4 oz. of whipped topping, thawed
½ cup chocolate chips
1 teaspoon shortening
Heat oven to 350º F. Unwrap cookie dough and slice into 38 cookies. Roll each cookie between hands forming a round tube. Place each tube cookie on an un-greased cookie sheet. Flatten the tubes with your fingers, round the ends, and pinch the middles to form peanut shaped cookies. Press peanuts onto the top of each cookie. Bake for 8 minutes or until golden brown. Let cool on a wire rack.
Place the peanut butter into a microwavable safe container. Heat for 10 seconds on high or until soft. Gently fold in the whipped topping. Set each cookie nut side down and frost. Sprinkle 1/3 cup miniature chocolate chips onto the frosting side of half of the cookies. Take a frosted cookie with chocolate chips and a frosted cookie without and form a sandwich, keeping all creamed sides in the middle.
Place the shortening and ½ cup chocolate chips into a microwavable safe bowl. Microwave for 30-second intervals, stirring in between, until the chocolate is melted. Spoon into a sealable plastic sandwich bag. Seal the bag and cut a small corner off of one of the bottom corners. Use this bag to pipe gridlines onto the top of each cookie. To make gridlines, pipe 3-4 lines horizontally and 5-6 lines vertically on each cookie. Serve immediately. Store leftovers in refrigerator.
Yield: 19 servings (1 cookie per serving)