This mouthwatering cheesecake with a crust of walnuts and anise seeds is colored and flavorful by creamy avocados.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 2 cups Make Ahead Cookie Mix
- 1 cup packed brown sugar
- ⅓ cup shortening
- ½ cup peanut butter
- ½ teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 2 cups of Make Ahead Cookie Mix with brown sugar, shortening, peanut butter, vanilla, and egg.
- Shape dough into balls. Place dough on ungreased cookie sheets. Flatten with a fork. Bake 7-11 minutes.
- Get the recipe for
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Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 60 mg |
| Sugars | 19 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
These are a pretty good cookie! Not too sweet, but I used natural peanut butter, not one with sugar in it. These cookies are nice and soft and stay that way. I also used butter, not shortening because I never keep shortening around. Super easy when you’ve got the make-ahead mix ready to go! Will make again!
These cookies are ok but not great. They’re not very sweet at all. I’ll add regular white sugar to them the next time.
Made these for the hubby last night and he LOVED them!! Will be making these again soon! Thanks for the recipe!
we made half of these witha milk duds in the middle ( we did not squish those) they are great, the kids loved them
At first, I thought this wasn’t going to turn out. I had made the mix a week ahead, and it was a solidified hunk when I got it out. I microwaved each cup of mix for about 30 seconds, and it got soft again. The cookies were so good I had to make extras for me and my husband! (Was making them for a cookie exchange at work). I am going to se the leftover mix to try some of the other recipes, I was able to get about 28 cookies out of each batch instead of 12.
really tastes wonderful