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Babe Ruth Cookies

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St. louis p


  • 1/2 c Semisweet chocolate chips
  • 1/2 c Flaked coconut
  • 1 c Chopped walnuts
  • 5 1/2 c Powdered sugar
  • 2 3/4 c Graham cracker crumbs -; (about 9 whole
  • Crackers)
  • 1/2 c Peanut butter
  • 1/4 c Evaporated milk
  • 1/3 c Unsweetened cocoa powder
  • 1/3 c Granulated sugar


In a food processor, process chocolate chips, coconut and walnuts to a texture of coarse crumbs. Add powdered sugar and graham cracker crumbs. Process to blend well. Add peanut butter and evaporated milk, processing until the mixture begins to hold together. Spread cocoa powder and granulated sugar on separate plates. Roll cookie mixture into about 1-inch balls. Roll each ball in cocoa powder, then in sugar. Store in an airtight container in a cool, dry place for 1 day before serving. Yield: About 42 cookies.
Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Cece Sullivan, The Seattle Times
Formatted for MasterCook by Susan Wolfe -
Converted by MM_Buster v2.0l.