Chocolate Dipped Peanut Butter Cookies

I think this is one of my favorite cookies.  So simple, yet so good.  The combination of peanut butter and chocolate reigns supreme.  Who am I kidding, even without the chocolate they are perfect.  With this recipe you can also freeze some of your dough and bake later.  You need to remember that the oven setting and bake time will be different with frozen dough. Also with this recipe you need to flatten with a fork before you put them in the freezer.  If I want to freeze some dough to bake at a later date I scoop the dough on a cookie sheet that fits into the freezer and let it firm up for 15 minutes or so and then transfer them into a zip lock freezer bag. Great for having cookies to bake on short notice. This is a great PB cookie even without the chocolate. I actually can't decide which way I like it the best.

Peanut Butter Cookies

1 cup peanut butter

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 t. baking powder

1 t. baking soda

1 t. salt

2 eggs

1 t. vanilla

2 1/2 cups all purpose flour

Combine butter and peanut butter.

Add sugars, baking soda & powder, and salt.

Beat until light and fluffy.

Add eggs and vanilla and blend in thoroughly.

Add flour and mix until combined.

Scoop and cross with fork to flatten slightly.  Dip fork in flour so it doesn't stick.

FRESH DOUGH bake at 375 degrees for 9-11 min.  Makes 30 - 3 T. scoop size.

FROZEN DOUGH bake at 325 degrees for 18-20 min.  Do NOT thaw cookies.

Chocolate Dip

1 bag chocolate chips

1 T. Crisco (this makes the chocolate shiny)

Melt in microwave at 30 second intervals, stirring in between until melted enough to dip.  Dip in half of the cooled cookie and scrape bottom of cookie slightly on bowl before placing on wax paper for chocolate to harden. If you want to embellish the cookie more with sprinkles etc. do it right after you dip in chocolate so the chocolate is still soft and the sprinkles stick.