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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The August 2002
Recipe of the Month
MERYL'S CHEWY CHOCOLATE-COVERED PEANUT BUTTER COOKIES
These are fun (and also wheat-free) peanut butter cookies, just right for snacks or treats as the kids finish up summer and head back to school. We thank Meryl Sheppard of Boyton Beach, Florida for these wonderful cookies!
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Ingredients
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For the cookies:
- 1 cup fresh, natural peanut butter (unsalted and unsweetened)
- 1/2 cup granulated white sugar
- 1/2 teaspoon salt
- 1 egg, beaten
For the frosting:
- 6 ounces semi-sweet or milk chocolate, chopped
- 1 Tablespoon unsalted butter
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Directions
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- Preheat oven to 350 Fahrenheit for regular pans and 325 Fahrenheit for dark pans.
- Mix together all the cookie ingredients.
- Measure very rounded teaspoons and roll into balls, then place on ungreased cookie sheets. Flatten gently with the tines of fork, making a crisscross pattern.
- Bake in the middle of the oven for about 10 minutes. Part of the edges will just start to lightly brown. DO NOT OVER BAKE!
- Remove from the oven and carefully transfer cookies to a wire rack. Cool completely.
- Melt chocolate and butter in top of double boiler over barely simmering water, stirring constantly. When well-mixed, remove from heat and let cool.
- Return cookies to cooled baking sheets, (can line sheets with wax paper first, if desired), and spread the chocolate over the cookies. Refrigerate until set, around 15 minutes. Remove from refrigerator and return cookies to room temperature before serving.
(*Note: If you desire a thicker frosting, after removing chocolate from the heat, set a bowl containing chocolate into a larger bowl of ice water and stir/whisk the chocolate mixture constantly for about 5 minutes, or until it is a thicker consistency. No need to refrigerate).
- Store remaining cookies in airtight container with a slice of apple or white bread to keep cookies soft and moist. Change apple or bread every day or every other day. (Note: If you need to ensure wheat-free (gluten free) cookies, be sure to use the apple slice, not the bread when storing the cookies. -Ed.)
Cookies may also be frozen.
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