2 1/4 c All-Purpose Flour
2 1/4 ts Baking powder
1/3 c Butter, room temperature
2/3 c Granulated sugar
3 lg Eggs, room temperature
1/2 c (3 oz) semisweet-chocolate chips, melted
1 ts Vanilla extract
3/4 c Unsalted dry roasted peanuts, chopped
1/2 c Mini-size M&M?s candies
White from 1 lg egg
Mix flour and baking powder.
Beat butter and sugar in a large bowl with electric mixer until
blended. Beat in eggs, then melted chocolate and vanilla. Stir in
flour mixture, peanuts and mini-size candies.
Divide dough in half (2 cups per half). Wrap in plastic wrap and
refrigerate 3 hours or until firm enough to handle.
Heat oven to 350 degrees F. Lightly grease one large cookie sheet.
With a fork, lightly beat egg white in a small bowl.
Put both pieces off dough on cookie sheet, about 4 inches apart.
With floured hands, shape into 14?1 1/2-inch logs. Brush with egg
white.
Bake 25 to 30 minutes until firm when pressed in center. (Tops may
crack slightly.) Remove cookie sheet from oven to a wire rack.
(Leave oven on.) Let logs cool 10 minutes, then slide them onto a
cutting board. With a large serrated knife, cut each log diagonally in
30 slices.
Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer,
turning once, until dry and lightly toasted. Cool completely on
cookie sheets on wire rack. Store airtight up to 1 month or freeze.
Prep: 20 min. Chill: 3 hr. Bake: 40 min.
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