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“This recipe is from my friend Nancy.”
READY IN:
1hr 30mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. For the cookie: Mix powdered sugar and butter in a 2 1/2 quart bowl; stir in vanilla and egg. Stir in flour, cocoa, baking soda and cream of tartar. Refrigerate until chilled, 2-3 hours.
  2. Heat oven to 375 degrees.
  3. Prepare peanut butter filling: Mix creamy peanut butter and butter. Gradually stir in 1 cup powdered sugar.
  4. Divide cookie dough in half. Roll each half into a rectangle about 13 1/2x9 inches, on well-floured cloth covered board. Cut each into strips that are 1 1/2x9 inches.
  5. Shape peanut butter filling into 18 balls (1 1/4 inch). Roll each ball into a rope, 9 inches long, on a floured surface.
  6. Place ropes on centers of chocolate strips. Bring long edges of each strip over filling; seal well.
  7. Shape into pretzel on ungreased cookie sheet.
  8. Bake until set, 8-10 minutes; cool.
  9. To make the cocoa glaze: Mix powdered sugar and cocoa. Stir in 2 tablespoons milk until smooth. If necessary stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
  10. To make peanut butter filled logs: Do not shape into pretzels. Cut each 9-inch peanut butter chocolate strip into 3 logs (3 inches long). Bake on ungreased cookie sheet for 7-8 minutes. (4 1/2 dozen logs).

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