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Chocolate-Peanut Butter Coins

These delicious chocolate-peanut butter cookies work best with a natural-style or freshly ground peanut butter. You can make chocolate-peanut butter coins even more special by half-dipping them in chocolate or drizzling chocolate on top.


Preparation time: 15 minutes

Baking time: 10 minutes

Yield: 3 1/2 to 4 dozen cookies

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 cup natural cocoa powder

1/2 teaspoon baking soda

Pinch of salt

1/2 cup creamy peanut butter

  1. Using a mixer and mixing bowl, beat the butter until fluffy, about 2 minutes.

  2. Add the sugar and mix together until smooth.

  3. In a small bowl, stir the egg with the vanilla.

  4. Add to the butter mixture, blending well.

  5. Sift together the flour, cocoa powder, baking soda, and salt into a bowl.

  6. Add the dry ingredients to the mixture in three stages.

  7. Add the peanut butter and blend well.

  8. Divide the dough in half.

  9. Place each piece on a large rectangle of waxed paper.

  10. Roll each piece into a cylinder 8 to 10 inches long and 1 inch thick.

  11. Wrap the cylinders in the waxed paper, wrap again in plastic wrap, and chill for at least 2 hours, until firm.

    You can freeze the cylinders at this point. If frozen, defrost overnight in the refrigerator before using.

  12. Preheat the oven to 350 degrees F.

  13. Line a cookie sheet with parchment paper.

  14. Cut each cylinder into 1/4-inch-thick slices.

  15. Place on the cookie sheet with 2 inches between them.

  16. Bake for 10 minutes or until firm.

  17. Remove the cookie sheet from the oven and place on cooling racks for a few minutes.

  18. Transfer the cookies from the cookie sheet to the cooling racks to cool completely.

  19. Store in an airtight container at room temperature up to a week.

    Freeze for longer storage.

Per serving: Calories 68 (From fat 32); Fat 4g (Saturated 2g); Cholesterol 9mg; Sodium 32mg; Carbohydrate 9g (Dietary fiber 1g); Protein 1g.

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