This is one of the recipes E entered into the Peanut Festival Recipe contest.
Chocolate-Dipped Peanut Butter Cookies
1 1/4 cups Peanut Butter
2/3 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
4 squares BAKER'S Semi-Sweet Chocolate, melted
1/2 cup finely chopped unsalted cocktail Peanuts
Preheat oven to 350 degrees.
In large bowl, beat peanut butter and brown sugar until well blended. Scrape down bowl and add egg and vanilla. Beat on medium speed until well blended. Add flour. Mix on low just until blended.
Roll the cookies into balls. Place on prepared baking sheet about 1 1/2 inches apart.
Bake 10 - 12 minutes until puffed and dry looking on top. Allow to cool for 5 minutes. Remove from cookie sheet and place on wire rack. Allow cookies to cool completely.
Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.
1 1/4 cups Peanut Butter
2/3 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
4 squares BAKER'S Semi-Sweet Chocolate, melted
1/2 cup finely chopped unsalted cocktail Peanuts
Preheat oven to 350 degrees.
In large bowl, beat peanut butter and brown sugar until well blended. Scrape down bowl and add egg and vanilla. Beat on medium speed until well blended. Add flour. Mix on low just until blended.
Roll the cookies into balls. Place on prepared baking sheet about 1 1/2 inches apart.
Bake 10 - 12 minutes until puffed and dry looking on top. Allow to cool for 5 minutes. Remove from cookie sheet and place on wire rack. Allow cookies to cool completely.
Dip each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.
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