CHOCO-PEANUTTY GOBLIN COOKIES

*Halloween Collection*

1-1/2 cups unsifted flour
1/2 cup backed brown sugar
1/2 tsp soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 TB milk
+Chocolate Cream Filling

Combine flour, brown sugar, soda, and salt in large mixer bowl; cut in butter and peanut butter until mixture resembles coarse meal. Blend in corn syrup and milk. Chill dough about 1 hour. Shape into 12-inch roll; wrap in waxed paper. Chill until firm. Slice into 1/4-inch slices, place half of slices on ungreased cookie sheet. Drop Chocolate Cream Filling by teaspoonfuls in center of each slice; top with remaining cookie slices. Press edges together with fork. Cut goblin face in tops of cookies. Bake at 350 degrees for 18 minutes. Cool 5 minutes on cookie sheet; complete cooling on rack. YIELD: 2-1/2 dozen.
CHOCOLATE CREAM FILLING: In top of double boiler, melt 1 cup chocolate chips over hot water. Cool 10 minutes. Gradually blend in 1 3-oz package softened cream cheese and 2 TB powdered sugar; beat until smooth and creamy. Stir in 1/2 cup chopped nuts.

(Source: Dorothy Dean & kappboom photo also)