Naughty Chocolate and Peanut Butter Chip Cookies

This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!

Ingredients

• 1 cup margarine
• 1 cup white sugar
• 2 eggs, separated
• 1 tablespoon vanilla extract
• 0.25 cup port wine
• 2 ½ cups all-purpose flour
• 0.5 teaspoon salt
• 1 cup peanut butter chips
• 1 cup semisweet chocolate chips

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.