3/4 cup peanut butter
1/2 cup confectioners’ sugar — sifted
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1/3 cup cocoa
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 egg — unbeaten
1 teaspoon French’s Vanilla
BAKE at 325 degrees for 13 to 15 minutes. MAKES 6 dozen cookies Combine peanut butter and confectioners’ sugar. Chill. Prepare dough. Sift together the flour, cocoa, and salt. Cream butter and gradually add the sugar, creaming well. Add egg and vanilla. Beat well. Blend in the dry ingredients; mix thoroughly. Shape into balls, using a half teaspoonful for each. Flatten each ball and place 1/4 teaspoonful of peanut butter mixture in center. Shape dough around filling, pressing to seal. Pinch ends and centers of cookies to form “peanuts”. Place on ungreased baking sheets. Bake in slow oven (325 degrees) 13 to 15 minutes. If desired, roll warm cookies in confectioners’ or granulated sugar. *For use with Pillsbury’s Best Self-Rising Flour, omit salt.