This recipe for peanut butter ball cookies is a nice change from the typical milk chocolate and peanut butter combination.
Total Time
Prep: 15 min. + chilling
Makes
2-1/2 dozen
Ingredients
- 1 cup confectioners' sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons butter, softened
- 1 pound white candy coating, coarsely chopped
- Chopped peanuts, optional
Directions
- In
a bowl, combine the sugar, peanut butter and butter. Chill in freezer
for 30 minutes or until the mixture is easy to handle. Shape into 1-in.
balls and place on a waxed paper-lined baking sheet. Freeze for 30 minutes or until firm.
-
Meanwhile, melt the candy coating in a microwave-safe bowl. Dip each
ball and place on waxed paper to harden. If desired, sprinkle with
chopped peanuts.
Test Kitchen Tips
Dark,
white or milk chocolate confectionery coating is found in the baking
section of most grocery stores. It is sometime labeled "almond bark" or
"candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds).
It is the product used for dipping chocolate. A substitute for 6 ounces
chocolate coating would be 1 cup (6 ounces) semisweet, dark or white
chocolate chips and 1 tablespoon shortening melted together.Save on prep time by using candy coating disks. No chopping needed!Cookie scoops make quick work of shaping the snowballs. Nutrition Facts
1
piece: 132 calories, 8g fat (5g saturated fat), 3mg cholesterol, 27mg
sodium, 16g carbohydrate (15g sugars, 0 fiber), 1g protein.
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