Ingredients
- 7 1/2 cm
- 1 egg
- 280 gr firmly packed brown sugar
- 220 gr all purpose flour
- 180 ml creamy peanut butter
- 160 gr milk chocolate chips
- 95 gr crisco shortening
- 45 ml milk
- 14 gr vanilla
- 4 gr crisco shortening
- 3 gr baking soda
- 2 gr salt
microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) power for 2 to 3 minutes or until chips are shiny and soft (or melt on rangetop in small saucepan on very low heat). Stir until smooth. Cover each cookie with chocolate using spatula or small butter knife. Set on wire cooling rack until chocolate has hardened. Makes: About 4 dozen cookies ----
