Good Cookies II recipe
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Ingredients
- 5 (1 ounce) squares semisweet chocolate, chopped 1 cup butter, softened 1 ½ cups white sugar 4 eggs 2 teaspoons vanilla extract ½ cup peanut butter 4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt 1 (3.9 ounce) package instant chocolate pudding mix 2 cups rolled oats 2 cups chopped peanut butter cups
Nutrition Info
- 190.4 caloriescarbohydrate: 24.6 gcholesterol: 26.1 mgfat: 9 gfiber: 1.3 gprotein: 3.7 gsaturatedFat: 4.2 gservingSize: -sodium: 216.2 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Good Cookies II
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. Remove from heat and set aside to cool slightly.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Mix in the melted chocolate and peanut butter. Sift together the flour, baking soda, baking powder, salt and instant pudding mix, gradually blend into the peanut butter mixture. Stir in the oats and chopped peanut butter cups. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.