Peanutty Paw Print Cookies
A peanut butter cookie with a chocolate center and peanut "claws" makes this treat a favorite with kids.
Ingredients
- 3 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups Peter Pan® Creamy Peanut Butter (1-1/2 cups = about 14 oz)
- 1/2 cup Fleischmann's® Original Margarine, softened (1/2 cup = 1 stick)
- 1/2 cup honey
- 2 tablespoons reduced fat (2%) milk
- 36 foil-wrapped milk chocolate pieces, foil removed
- 3 tablespoons dry roasted peanuts, broken in half
Directions
- Preheat oven to 375° F. Combine flour, sugar, baking soda, and salt in a medium bowl.
- Place peanut butter and margarine in a large bowl; mix together on medium-low with electric mixer until blended. Add flour mixture; continue mixing until crumbly, about 3 minutes. Add honey and milk; blend well.
- Form dough into 1-inch balls. Place on ungreased baking sheet 3 inches apart. Press thumb into center of each. Place 1 chocolate piece in center, pointed side down. Press four peanut halves, rounded side up, 1/4-inch apart along the top edge of cookie, forming "claws." Repeat for each cookie.
- Bake 8-10 minutes or until golden brown. Cool 1 minute; transfer to cooling rack. Store in airtight container.
