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.