YIELD Makes 1-1/2 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|1/4||cup unsweetened cocoa powder|
|Regular-sized and mini peanut butter chips|
- Preheat oven to 350°F. Grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- Combine dough and cocoa in large bowl; beat at medium speed of electric mixer until well blended. For each cookie, shape dough into 1 (1-inch) ball and 4 (1/4-inch) balls. Place large ball on prepared cookie sheet; place smaller balls on one side of large ball.
- Bake 12 to 14 minutes or until cookies are set and no longer shiny. Remove from oven; immediately place regular-sized peanut butter chip on first "toe" and place mini peanut butter chips on remaining "toes" of each cookie. Transfer cookies to wire racks to cool completely.
This recipe appears in: Chocolate
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