This quick and easy peanut butter cookie is sure to please for dessert.
- 1 (10 3/4 oz.) Sara Lee Pound Cake, thawed
- 1 egg
- 1 cup crunchy-style peanut butter
- 1/4 cup semi-sweet chocolate chips
Preheat oven to 350F.
Crumble pound cake into a food processor or blender container; cover and process or blend until fine crumbs are formed. Transfer to a medium blow; add egg and peanut butter, mixing well. Butter and flour hands or wear smooth plastic gloves; pinch off small pieces of dough and roll between the palms to make 1/2-inch diameter balls. Arrange balls on a greased baking sheet; flatten with the tines of a fork.
Bake 15 minutes or until lightly browned. Immediately upon removing from oven, gently push a chocolate chip into the center of each cookie. Makes 18-20 cookies.
For crisp texture, bake for an additional 5-7 minutes.