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.
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