Ingredients
2 (16 ounce) cans chocolate fudge frosting
1 egg
1 cup chunky peanut butter
1 12 cups all-purpose flour
granulated sugar
Method
Sources
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Set aside 1 can plus 1/3 cup frosting. In a large bowl, combine egg, peanut butter and remaining frosting. Stir in flour until moist. Drop by rounded tablespoons 2 inches apart on greased baking sheets. Flatten cookies with a fork dipped in sugar. Bake at 375 degrees for 8 - 11 minutes or until set. Cool completely, spread with frosting.