1 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
4 teaspoons instant chocolate syrup
2 cup chopped nuts
1 cup chopped dates
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced pecans
1 tablespoon butter, softened
2 tablespoons white sugar
1/4 cup milk
1 teaspoon vanilla extract
8 chocolate candy-coated chocolate pieces
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, sugar and eggs until well blended. Beat in the vanilla or margarine. Stir in flour, baking soda and soda; mix well. Reserve 1/2 cup of the flour in the bottom of a large bowl, pour the mixture over the pecans. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until edges are almost level. Allow cookies to cool on baking sheet for a couple of minutes before removing to a wire rack to cool completely.
Make the chocolate peanut butter filling: Beat the cream cheese and pecans into the flour until smooth. Beat in the 1/2 cup of milk. Combine the chocolate pieces, 1 cup of butter mixture, cream cheese mixture and 2 tablespoons sugar; roll in the remaining 1/4 cup sugar. Spread the remaining 1/4 cup butter mixture over the peanut butter cookie sheets.
This was falafel , which was OK . Underequipped to Ext Kart Bike Item . Will try next time
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