Chocolate Dipped Peanut Logs Recipe
Ingredients
| Creamy peanut butter | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dark candy chocolate | 8 Ounce | |
| Salted peanuts | 2/3 Cup (16 tbs) |
Directions
In a mixing bowl, cream the peanut butter, butter, shortening and sugars.
Add eggs, one at a time, beating well after each addition.
Combine the dry ingredients; gradually add to the creamed mixture.
Shape into 2-in logs.
Place 2 in apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until lightly browned.
Remove to wire racks to cool.
In a microwave or heavy saucepan, melt candy coating; stir until smooth.
Dip one end of each cookie into coating; shake off excess.
Dip into peanuts.
Place on waxed paper to harden.
Add eggs, one at a time, beating well after each addition.
Combine the dry ingredients; gradually add to the creamed mixture.
Shape into 2-in logs.
Place 2 in apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until lightly browned.
Remove to wire racks to cool.
In a microwave or heavy saucepan, melt candy coating; stir until smooth.
Dip one end of each cookie into coating; shake off excess.
Dip into peanuts.
Place on waxed paper to harden.
Chef
