Bisquick Chocolate Peanut Butter Cookies
This one’s also from the out-of-print Bisquick cookbook, Two in the Kitchen. It’s easy to make, no exotic ingredients, makes lots, the dough handles well, everything I like in a recipe. While the results the first time I made it were good, you couldn’t really taste the chocolate so I tweaked it the second time.
3 ounces chocolate chips, melted*
1 cup peanut butter
¼ cup shortening
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla
1/3 cup water+
2 cups Bisquick
Preheat oven to 400°F.
Melt the chocolate chips. If you have a large microwavable bowl, you can do it in that and then add the rest of the ingredients, saving dishes and the chocolate that would be lost by transferring from another container.
Cream together melted chocolate, peanut butter, shortening, and white and brown sugar. Stir in water (or hot cocoa) and vanilla. Add in Bisquick.
Shape into 1-inch balls. Flatten with fork. Bake 7 minutes. Let cool a few minutes before removing from pan as they’re a bit fragile while warm.
Makes approximately 5 dozen, depending on size of balls and how many are taken by quality control before the last batch is baked.
* If you’re out of chocolate chips (the horror!) you can use 2 ounces of Baker’s Chocolate instead. The recipe won’t be as sweet.
+ For more intense chocolate taste, combine 1 tablespoon cocoa, 1 tablespoon sugar and enough hot water to make up 1/3 cup.