Fat Teddies Recipe
Ingredients
| Butter | 1⁄2 Cup (8 tbs), softened (125 Milliliter) | |
| Packed brown sugar | 1 Cup (16 tbs) (250 Milliliter) | |
| Smooth peanut butter | 1⁄2 Cup (8 tbs) (125 Milliliter) | |
| Vanilla | 1⁄2 Teaspoon (2 Milliliter) | |
| Egg | 1 | |
| Semi-sweet chocolate | 2 Ounce, melted (60 Gram) | |
| All purpose flour | 2 Cup (32 tbs) (500 Milliliter) | |
| Baking soda | 1⁄2 Teaspoon (2 Milliliter) | |
| Raisins/Currants | 3⁄10 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3819 Calories from Fat 1548
% Daily Value*
Total Fat 180 g276.6%
Saturated Fat 82.1 g410.5%
Trans Fat 0 g
Cholesterol 453.4 mg151.1%
Sodium 1460.2 mg60.8%
Total Carbohydrates 516 g171.9%
Dietary Fiber 19.1 g76.5%
Sugars 286.7 g
Protein 65 g130.8%
Vitamin A 61.1% Vitamin C 1.7%
Calcium 38.9% Iron 108.6%
*Based on a 2000 Calorie diet
Directions
Beat in egg, beating well.
Remove about 1 cup (250 mL) of the batter to separate bowl; combine with melted chocolate.
Stir together 1 cup (250 mL) of the flour and 1/4 tsp (1 mL) of the baking soda; gradually add to chocolate batter, blending thoroughly.
Add remaining flour and baking soda to plain batter, blending thoroughly.
Working with small pieces of dough at a time and keeping remainder covered with plastic wrap, shape 1 inch (2.5 cm) balls for bodies and heads; press together.
Place 2 inches (5 cm) apart on lightly greased baking sheets; press lightly to flatten.
Shape and add small bits of dough for ears, arms and legs, pressing together.
Add raisins (if using) or tiny bits of contrasting dough for eyes, mouth, buttons and paws.
Cover with plastic wrap and refrigerate for 30 minutes.
Bake at 350F(180°C) oven for 12 to 15 minutes or until firm to the touch and lightly browned.
Let cool on sheets for 5 minutes; remove to racks and let cool completely. (Cookies can be stored in airtight containers in refrigerator for up to 1 week or frozen for up to 3 months.)
Chef
