Chocolate-Dipped Peanut Butter Cookies

This recipe is from "The Cookbook for Kids".

Ingredients

Butter - 1/4 cup (room temperature)
Brown Sugar - 3/4 cup (firmly packed)
White Sugar - 1/4 cup
Smooth Peanut Butter - 3/4 cup
Large Egg - 1
Vanilla Extract - 1/2 teaspoon
Flour - 1 1/4 cup
Unsalted raw Peanuts - 1/3 cup
Baking Soda - 1 teaspoon
Salt - 1/4 teaspoon
Semisweet Chocolate Chips - 1 1/2 cups
Vegetable Shortening - 1 1/2 teaspoons

Directions

1. Preheat the oven to 350F.  Smear margarine on 2 baking sheets to stop the cookies from sticking.
2. In a food processor, mix the butter, brown sugar, white sugar, and peanut butter at a medium speed until blended.
3. Add the egg and vanilla and blend.
4. Add the flour, peanuts, baking soda, and salt, and blend on low speed.
5. Shape the cookie into balls, using about 1 tablespoon of the batter.  Leave space between the cookies when you put them on the baking sheet.
6. Use a fork that's been dipped into flour to press the cookie balls down and make a cross pattern on top.
7. Bake for about 10 minutes, then remove and let cool.
8. Melt the chocolate and Shortening in a bowl in the microwave.  Microwave for 1 minute, stir, then microwave for another 30 seconds.
9. Dip the cool (firm) cookies into the chocolate.
10. Put on a baking sheet lined with parchment paper (or wax paper) and then refrigerate for about 5 or 10 minutes.

Sous-Chef Simon's notes

• Don't eat the raw batter, it has raw egg in it.
• Don't eat the baking powder or the flour.
• Don't drink the dishwater.

Liam's notes

• It's easier to spoon the chocolate on to it.