Peanut Butter Cookie Logs

During the months of January, February and March, our church switches up its service schedule. Instead of coming back for a night service when it’s cold and dark in the middle of winter, we have a morning service after Sunday school, then have a fellowship lunch followed by an afternoon service. We stay there for more than four hours, and it is absolutely the most perfect way to start the week!

I also love having a fellowship lunch because I can try new recipes and share them with our church family. This cookie recipe is one of the experiments I tried lately, and I love the way it turned out. Apparently they did too, because there were none to bring home. So glad I save four back.

1/2 cup Crisco
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Melting chocolate
Crushed peanuts

1. In the bowl of a stand mixer, combine Crisco, peanut butter, sugar, brown sugar and egg. Mix until smooth and creamy.

2. In a large bowl, combine flour, baking powder, baking soda and salt. Slowly add dry ingredients to mixture and combine.

3. Refrigerate dough for 1 hour.

4. Preheat oven to 375 degrees.

5. Shape small balls of dough into logs about the size of your pinkie finger. Line them up on a baking sheet.

6. Bake at 375 degrees for 8-10 minutes, until tops are lightly browned.

7. Remove cookies from oven and allow to cool completely on a baking rack.

8. Melt chocolate according to package directions. Dip both ends of the cookie logs in the chocolate and then into the crushed peanuts. Place them back on a baking sheet and refrigerate until chocolate has hardened.


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