NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Chocolate-Peanut Butter Shortbread Bites

1.5 by 2 people
4,876 views
Rate me!
  • Makes: 32 servings
  • Yields: about 32 cookies
  • Prep: 35 mins
  • Bake: 20 mins 325°F per batch

Chocolate-Peanut Butter Shortbread Bites

Ingredients

Directions

  1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, and cocoa powder. Cover and process with on/off pulses until combined. Add butter and peanut butter. Cover and process with on/off pulses just until mixture starts to cling. Remove dough and form into a ball.
  2. On a lightly floured surface, roll dough until 1/2 inch thick. Using 1- to 2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet.
  3. Bake in the preheated oven for 20 to 25 minutes or until set. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack set over waxed paper; cool.
  4. In a small microwave-safe bowl, combine chocolate pieces and 1 1/2 teaspoons of the shortening. Microwave, uncovered, on 50 percent power (medium) about 2 minutes or until melted, stirring once. In another small microwave-safe bowl, combine peanut butter pieces and the remaining 1-1/2 teaspoons shortening. Microwave, uncovered, on 50 percent power (medium) about 2 minutes or until melted, stirring once. Drizzle melted chocolate and melted peanut butter pieces on tops of cookies. Let stand until set. Makes about 32 cookies.

From the Test Kitchen

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Comments

close
close
close
close
close

Loading... Please wait...