The Busy Bean

Chocolate Dipped Peanut Butter Cookies

I took this recipe from the Better Homes & Gardens Cookbook, then just jazzed it up a little bit at the end.

chocolate dipped peanut butter

1/2 C butter, softened
1/2 C peanut butter
1/2 C granulated sugar
1/2 c. packed brown sugar
1/2 t baking soda
1/2 t baking powder
1 egg
1/2 t vanilla
1 1/4 C flour

Preheat oven to 375°. Beat butter, peanut butter & sugars until creamy. Add baking soda and powder. Beat until combined. Add egg & vanilla and beat until combined.

Beat in flour. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten with fork. Bake for 7-9 minutes. Allow to cool completely on cookie sheet, then remove to wire rack.

Melt about 6 oz. of white chocolate. I do mine in the microwave for 30-second intervals at 50% power. Or use a double boiler (I just barely got one, so I might start using it instead!). Dip the cookies into the white chocolate, covering only half of the cookie. Set on waxed paper to cool.

drizzleMelt a small handful of semi-sweet or dark chocolate chips in a ziploc bag with about 1/2 tsp. shortening. 45 seconds on 50% power should do it. Then squish the chocolate to combine with the shortening, making it just a little smoother for the next step. Cut one small {teeny-tiny} corner off the bag and drizzle over the white chocolate. Let the chocolate completely harden before you try taking them off the waxed paper.

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