Chocolate-Peanut Butter Cookies

Alternate title "The Best Cookies In The ENTIRE World"

1 pouch Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 1/2 cups semisweet chocolate chips
6 tablespoons butter or margarine
1/3 cup peanut butter
1 teaspoon vanilla
1/2 cups powdered sugar

1. Heat oven to 375°F.
2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
3. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In a small saucepan, melt chocolate chips, butter and peanut butter on low heat, stir until smooth. Remove from heat and stir in vanilla.
5. Place each cookie in the chocolate mixture. Using rubber spatula, toss cookies gently to coat. Remove cookies from chocolate to cooling rack to set. Sprinkle with powdered sugar. Repeat with remaining cookies. Let cookies set until the chocolate is hardened.

Zucchini Pineapple Bread

4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 ounces crushed pineapple, drained
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees for 1 hour.