Peanut Butter Cookies Dipped in Chocolate

1/4 cup butter
1/4 cup Crisco

1/2 cup (heaping) peanut butter

1/2 cup sugar plus more for rolling the dough in

1/2 cup brown sugar

1/2 t. baking soda

1/2 t. baking powder

1/2 t. vanilla

1/4 t. salt

1 egg

1 1/4 cup flour

Cream butter, Crisco, and peanut butter together. Add egg, baking soda, baking powder, salt, vanilla, and stir until combined. Stir in the flour. Shape the dough into 1 inch balls and roll them in sugar. Flatten the dough balls with a fork in a crisscross design. Bake for 8-9 minutes at 375 degrees F. You will know they are done when they are not shiny anymore, but you don’t want them to start browning either.

Once the cookies have cooled, melt 2 cups of semi-sweet chocolate chips over a double boiler, add about a Tablespoon of Crisco to the chocolate chips, and stir until melted. Dip half the cookie into the melted chocolate and place on parchment paper. Cool in fridge until chocolate has hardened, but always eat a couple with the chocolate still warm and gooey.

These are my favorite cookies to make and have become my signature cookies! I am very proud of these cookies and have had the recipe published in the Salt Lake Tribune, as well as a magazine.

These are the pictures from the Salt Lake Tribune