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Naughty Chocolate and Peanut Butter Chip Cookies

MAURINE_C

"This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!"
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Ingredients

34 m servings 164 cals
Original recipe yields 36 servings (3 dozen)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.

Nutrition Facts


Per Serving: 164 calories; 8.6 g fat; 18.6 g carbohydrates; 2.9 g protein; 10 mg cholesterol; 112 mg sodium. Full nutrition

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Reviews

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Ms. Snoop, I think you will only find out how they taste by making them. Don't be afraid to experiment in the kitchen! If you are still cautious about the port, try making a batch and only add...

I have been looking for a recipe like this for some time but I hesitate to use the port wine, only because I don't want to disguise my two favourite tastes, peanut butter and chocolate. Has any...