"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Chocolate Peanut Butter Chip Cookies, by Gayle Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 (1 oz.) squares semi-sweet chocolate 3 T margarine or butter 1 (14 oz.) can Sweetened Condensed Milk 2 C biscuit baking mix 1 tsp. vanilla extract 1 C (6 oz.) peanut butter flavored chips
Preheat oven to 350º. In large saucepan, over low heat, melt chocolate and buter with condensed milk; remove from heat. Add biscuit mix and vanilla; with mixer beat until smooth and well blended. Cool to room temperature. Stir in chips. Shape into 1 1/4 inch balls. Place 2 inches apart on ungreased baking sheets. Bake 6-8 minutes or until tops are lightly crusty. Cool. Store tightly covered at room temperature.
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