Chocolate dipped peanut butter cookies

40 Servings

Ingredients

Quantity Ingredient
6 tablespoons Butter
¾ cup Peanut butter, chunk style
½ cup Brown sugar, firm packed
⅓ cup Sugar
1 Egg
1 cup Flour, all purpose, unsifted
¼ teaspoon Baking soda
⅛ teaspoon Baking powder
⅛ teaspoon Cinnamon
⅔ cup Peanuts,unsalted, chopped
6 Chocolate squares(semisweet)
1 tablespoon Shortening
1 tablespoon Corn syrup, light

Directions

COUNTRY LIVING

Grease 2 large baking sheets.

In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg.

Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into 40 1-in. balls (about 2 t dough per cookie).

Roll balls in peanuts until coated.

Place balls on greased bake sheets about 2 in. apart and press to form 2 in. rounds.

When most cookies are shaped, heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges.

Cool completely on wire racks.

In top of double boiler over simmering water, melt chocolate and shortening; stir in corn syrup until well combined.

Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer; freeze until chocolate hardens.

Store cookies in airtight container in freezer until ready to use.

Posted by GAIL RUSSICK, Prodigy ID# DTGT60B.

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