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Twisty Sticks




Source of Recipe


Easy Home Cooking


List of Ingredients




1 package (18-oz) refrigerated sugar cookie dough
6 tbsp all-purpose flour, divided
1 tbsp unsweetened cocoa
2 tbsp creamy peanut butter
1 cup semisweet chocolate chips
1 tbsp shortening
Colored sprinkles and finely chopped peanuts

Recipe



Remove dough from wrapper. Divide dough in half; place in seperate medium bowls. Let stand at room temperature for about 15 minutes.

Add 3 tablespoons flour and cocoa to one dough half; beat at medium speed of electric mixer until well blended. Wrap in plastic wrap; refrigerate at least 1 hour.

Add remaining 3 tablespoons flour and peanut butter to other dough half; beat until well blended. Wrap in plastic wrap; refrigerate at least 1 hour.

Preheat oven to 350°. Divide chocolate dough into 30 equal pieces. Divide peanut butter dough into 30 equal pieces. Shape each piece into 4-inch long rope on a ligthly floured surface. For each cookie, twist 1 chocolate rope and 1 peanut butter rope together. Place 2 inches apart on ungreased cookie sheets. Bake 7 to 10 minutes or until set. Remove to wire rack; cool completely.

Meanwhile, combine chocolate chips and shortening in a microwavable bowl and microwave on High 1 minute; stir. Microwave for additional 30 second interavls until chips are completely melted and smooth. Spread chocolate on 1 end of each cookie; top with sprinkles and peanuts if desired. Place on wax paper. Let stand 30 minutes or until set.