Peanut Butter Chocolate Cookie Recipe

Peanut Butter Chocolate Cookies

When I was little, my Gramma Paton made these delicious cookies at Christmas and it became a bit of a tradition to make them every December. A few years ago, my nephew discovered he had Celiac Disease, so for family functions we have modified some of our traditional recipes to be more celiac-friendly.  I was pleased to find, then, that this recipe needed no modifications and was ready to go "as is."  The recipe is simple, "no bake", and tasty! The only challenging bits are how to get the peanut butter off your fingers and how to keep from eating more than one at a time. 

*****

Peanut Butter Chocolate Cookies

Cookie Dough
Mix:

• 1 cup of Peanut Butter
• 1 cup of Icing Sugar
• 1 cup of Chopped Dates
• 1 cup of Chopped Walnuts (I use Pecans because my sister can't eat walnuts.)
• 1 tablespoon of Butter, melted

Blend ingredients together.  It is best (though messy) to use your hands.  Roll dough into small balls.

Chocolate  Coating
Melt together:


• 4 ounces of Semi-Sweet Chocolate
• 1 inch square of Paraffin Wax
• 2 Tablespoons of Butter
• 5 drops of Vanilla

Place chocolate coating ingredients in a sauce pan (you can use a double boiler) and put on low heat.  Stir until everything melts together, then remove from heat.  Dip cookie balls into melted chocolate mixture.

Place on wax paper or rack to cool. 

Makes: This recipes says it makes 36 cookies.  I find these to be quite rich, so I usually roll the cookies into smaller balls, making 48 (which requires additional chocolate coating mixture), but Gramma made the individual cookies bigger, making about 24.  So - it is your call!