am hoping to recreate these beauties for a little impromptu family open house we're hosting this sunday. am enjoying the giant excuse to whip out all my favorite sweet recipes. i created this one last year and hope they turn out as awesome. luckily i wrote down the recipe. have a dreamy weekend.
Peanut Butter Cookies dunked in chocolate
1 cup (2 sticks) butter, softened
1/3 cup smooth peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/2 to 4 cups all-purpose flour (start out with less.. add more if dough needs it)
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips, reserved
Pre-heat oven to 375° F.
Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in 2 1/2 cups flour, soda and salt. Check dough for consistency, it shouldn't be too sticky. Add more flour if needs be. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Melt semi-sweet chips, 1 cup at a time in pryrex measuring cup in microwave in 30 second intervals, stirring gently after each session (maybe 3 times). Stir chips until smooth. Dip half of cookie in melted chocolate or with ladle. Be generous so there is plenty of thick chocolate for each cookie. Place cookie on waxed paper to set. I put waxed paper on trays so I can put them in the fridge for a day. These cookies taste best eaten within two days or so. Of course, you won't have a problem with that. If you want to make them ahead, don't dip them and wrap the cookies to freeze. Thaw cookies and dunk in chocolate when ready for your event! When the chocolate is still wet you can sprinkle on edible white pearl 'cupcake gems' for an extra special touch. Enjoy.
Yields approximately 52 cookies.