Ingredients
1 cup Creamy Peanut Butter
1 whole Egg
1 teaspoon Vanilla Extract
1-13 cup All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
60 pieces Chocolate Chips
30 pieces Whole Cashew Nuts
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Pure vanilla extract — everyday baking, custards, frosting
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Pure vanilla extract — everyday baking, custards, frosting
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Grade A bourbon vanilla beans for custards, ice cream, extracts
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blend together shortening and brown sugar until creamy. add egg, vanilla and peanut butter and blend thoroughly. sift together flour, baking powder and salt. add flour mixture to creamed mixture; blend well. divide dough in half. shape one half to form a roll 8 inches long. add nestle quik powder to the remaining half of dough. flatten the chocolatey dough to form an 8-inch square. place the 8-inch roll on top of the chocolate square. wrap the roll in the chocolate dough. pat seams and ends to make an even roll. wrap in waxed paper and chill for at least 1 hour. cut dough into slices. for each cookie, pinch two corners of the chocolate part to form two ears; use two chocolate bits for eyes and one nut for a beak (see photo). repeat to shape all cookies, and place them on ungreased cookie sheets. bake at 350 degrees (f) for 12 minutes or until set around the edges.