Perfectly chewy and soft, homemade peanut butter cookies with chocolate and peanuts!
Make crosshatch lines across the tops of the cookies using the tines of a fork, and bake for 12-14 minutes, just until the edges are a deeper brown. Set aside and allow to cool completely, about 20 minutes or so.
Have ready a large work surface lined with wax paper. Prepare the chocolate wafers as directed on the package, or melt and temper if using real chocolate.
Dip the cooled cookies half-way in the melted chocolate, and allow the excess to drip away. Place on the wax paper and sprinkle with a generous pinch of chopped peanuts. Repeat until all the cookies have been dipped.
Allow to set completely (1-4 hours depending on your environment and which kind of chocolate you used), serve and enjoy!
Makes 20-24 cookies.
The Anthony Kitchen