makes about 4 dozen cookies
Here’s what you will need:
1 cup peanut butter
1/2 cup unsalted butter, softened
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 1/2 cups all-purpose flour
Additional granulated sugar (to roll the cookies in)
For the chocolate dip
3 cups chocolate chips (milk chocolate, semi-sweet, or a combination of the two)
1 tablespoon shortening
Sprinkles or crushed peanuts or both
In the bowl of a stand mixer, using the paddle attachment, cream together the peanut butter, butter, and shortening for about one minute. Next, add 1 cup granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined. Scrape the sides of the bowl when necessary. Beat in the eggs and vanilla. Then slowly add the flour and mix until just combined. Cover and chill the dough for an hour.
Preheat the oven to 375 degrees F. Shape the dough into 1 1/4-inch balls. Roll in graduated sugar to coat. Place balls 2 inches apart onto an ungreased cookie sheet. Flatten with a fork to create groves along the top of the cookie. Bake for 7 to 9 minutes or until the cookies just begin to brown. Let cool on the cookie sheet for 1 minute; then transfer to a wire rack and let cool.
Once the cookies are cool, use a double boiler to melt the chips and shortening until smooth.
Line your countertop with wax paper. Place sprinkles and crushed peanuts in bowls. Dip half of each cookie in the chocolate; then roll the dipped edge into the sprinkles or peanuts or both. Set on wax paper to cool.