For the chocolate, I melted about 1/4 cup of semi-sweet chocolate chips. I refrigerated the cookies for 30 minutes after I dipped them to cool the chocolate and form a hard shell.Ingredients
1/4 cup creamy peanut butter
2 tablespoons unsalted butter or margarine, softened
1/2 cup packed light-brown sugar
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Chocolate for dipping
Preheat oven to 350 degrees. Cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture.
Scoop off dough by the tablespoon; roll into balls. Place 2 inches apart on a baking sheet.
Bake until cookies are golden brown- about 15 minutes. Allow cookies to cool completely.
While the cookies cool, melt chocolate in a microwave safe dish. Dip 1/2 of each cookie into the chocolate and place on wax paper to cool and harden.
Yields 1 Dozen