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| 1 Tasse | peanut butter Creamy |
| 1/4 Tasse | Butter or margarine, softened |
| 1/2 Tasse | Light brown sugar; firmly packed |
| 2 Tasse | Sweet ground chocolate and cocoa; (Not Unsweetened) |
| 2 gross | eggs |
| 1 Teelöffel | vanilla extract |
| 1/4 Tasse | milk |
| 1 3/4 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Tasse | Cocktail peanuts; finely chopped |
| 12 x ca. 30 g | chocolate chips semisweet |
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Beat peanut butter and butter at medium speed with an electric mixer until light and fluffy; gradually add brown sugar, beating well. Add chocolate and cocoa, eggs, vanilla, and milk; mix well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in peanuts, if desired, and chocolate chips. Shape dough into 1-inch balls; place 2 inches apart on greased cookie sheets. Flatten balls to a 2-1/2-inch round using the bottom of a greased glass, dipped in sugar. Bake at 350 degrees for 10 minutes. Cool on wire racks.
"Make Your Own" Ice Cream Sandwiches Prepare cookies as directed above. Soften 4 cups of your favorite ice cream. To assemble, press about 1/4 cup ice cream between two cookies. Wrap well and freeze. For uniform big cookies, scoop cut dough with an ice cream scoop with a spring release.
Selected as an all-time-favorite of the Southern Living Cooking School.
Per serving: 159 Calories; 10g Fat (51% calories from fat); 4g Protein; 17g Carbohydrate; 16mg Cholesterol; 141mg Sodium
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