This peanut butter cookie recipe is from my Christmas cookie collection – I use this to make my peanut butter blossom cookies. It’s such a tender, and delicious cookie, that I thought it would be perfect dipped in chocolate, then rolled in an assortment of sprinkles and chopped peanuts.

Recipe for CHOCOLATE DIPPED PEANUT BUTTER COOKIES (makes about 30 small cookies)

1 3/4 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 c sugar
1/2 c packed light brown sugar
1/2 tsp vanilla
1/2 c shortening
1/2 c peanut butter
1 extra large egg
2 Tbsp milk

Prepare cookie sheets with parchment paper.  Preheat oven to 350 degrees. 

Combine in a stand mixer using a paddle attachment:  shortening, peanut butter, and sugars.  Blend until light and fluffy.  

Add egg and blend.  Add milk, and vanilla.  Blend til smooth. 

Sift together flour, salt and baking soda.  Add slowly to wet mixture.  Combine til well-blended. 

Form dough into small balls, using your hands.  Balls should be the size of small golf balls, about 2 – 2 1/2 tsp dough, but you can certainly make them larger if you prefer. Roll balls into additional granulated sugar. 

Place balls on cookie sheets, about 1-2 inches apart.  Using a fork, gently press the cookies into a traditional criss-cross pattern.

Bake for about 5 min., then rotate pans on the oven racks. Bake for an additional 3 min or so. They will be lightly browned ONLY on the bottom!  Do not over-bake.  

Cool completely.

Prepared chocolate ganache:

* 8 oz chopped semisweet chocolate
* 8 oz heavy cream
* pinch of salt
* 2 tsp clear corn syrup

Combine the chocolate and heavy cream, and microwave on high for 1 min. Milk will be frothy and steaming. Stir til melted and smooth. Add salt and corn syrup, and stir to combine.

Dip each cookie 1/2 way into the chocolate, and shake off excess. Roll the edges into your chosen sprinkles, or chopped nuts. Place on parchment paper to dry. (chill to speed up the drying process).