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“This recipe was a $100 prize-winner for Noreen Brady, submitted to BH&G in 1987. Prepare these, and they will continually call your name (lol) from the cookie jar. I recommend using a rich, flavorful peanut butter for optimum flavor.”
1hr 45mins
36 cookies

Ingredients Nutrition


  1. For dough, cut butter into flour until mixture resembles coarse crumbs.
  2. Stir in sour cream until mixture forms a ball.
  3. In a medium sauce pan over low heat, melt peanut butter chips, stirring continually. Stir in peanut butter.
  4. Remove from heat, stir in sugar.
  5. Halve dough. On a surface sprinkled lightly with additional powdered sugar, roll each dough half into a 12x9-inch rectangle.
  6. Spread half of the filling on each rectangle.
  7. Roll dough up from the long side.
  8. Wrap and chill dough for one to two hours, or until firm.
  9. To bake, preheat oven to 350°F Cut dough into 1/2-inch slices. Place on an ungreased cookie sheet Bake for 25 minutes, or until edges are slightly brown. Remove and cool completely on wire racks.
  10. For glaze, cook and stir chocolate pieces and shortening in a small sauce pan over low heat. Drizzle chocolate over cooled cookies.

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