Triple chocolate Peanut Butter Cookies

Triple chocolate Peanut Butter Cookies

Ingredients:

unsalted butter 1/2 cup

brown sugar, lightly packed 3/4 cup

1 egg, slightly beaten

peanut butter 3/4 cup

flour sifted 1 1/3 cup

baking soda 1/2 teaspoon

cocoa powder 1/4 cup

white chocolate melts 6 oz

dark chocolate melts 6 oz

Directions:

Preheat oven to 350F. Line 2 baking trays with baking paper. Using electric beaters, beat the butter and sugar in a mixing bowl until light and creamy. Add the egg a little at a time, beating thoroughly after each addition. Add the peanut butter and beat until combined.

Using a metal spoon, add the flour, baking soda and cocoa and mix to a soft dough. Roll level tablespoons of the mixture into balls. Place the dough balls on the prepared trays and flatten with a fork in a criss cross pattern. Bake for 15-20 minutes. Leave the biscuits to cool for 5 minutes before transferring to a wire rack. Allow biscuits to cool completely before decorating.

Place the white chocolate melts in a small heatproof bowl. Stand over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until they are melted and smooth. Dip one-third of each cookie in the white chocolate. Place on wire rack to set. Melt the dark chocolate the same way, and dip the opposite end in, leaving a band of plain in the center.

Storage: These cookies may be stored for up to 3 days in an airtight container.
Hints: Before chocolate sets, sprinkle the cookies with crushed nuts, if desired. Crunchy or smooth peanut butter may be used, as preferred.