Chocolate dipped Peanut Butter Cookies

November is National peanut butter month and what better way to celebrate than making Peanut Butter cookies. The combination of both peanut butter and chocolate is like that of salt and pepper or ketchup and mustard. A strong bond, sometimes questionable whether you can eat one with out the other. It is hard to eat just plain peanut butter without thinking of chocolate, so stick with eating them combined, always, and you will never be disappointed.

The best part about making these cookies, apart from eating them after they are baked, is that they are very simple to create and only five ingredients are needed. These cookies will appear gourmet, and it is okay to let people think that it took you hours to create. So go ahead and make a batch or two because they will quickly disappear due to their addicting combination.
Yes only 5 ingredients! This could be dangerous though.
Mix the peanut butter with the sugar and egg until the three ingredients are combined. As you can see there is no flour in this recipe, making it that much easier & somewhat healthier! Refrigerate the dough for at least 30 minutes, this is necessary for any cookie recipe, so that the cookie doesn’t become flat and crunchy in the oven.
Roll out the cookies into 12-14 balls depending on the size of the cookie you want to eat. I rolled out 12 and made one jumbo cookie for myself, for research purposes of course.
Make a crisscross pattern with your fork to add some texture.
While the cookies are baking in the oven, melt the chocolate, and try not to eat all of it while you wait for the cookies to finish baking. Once the cookies are cooled enough for you to handle, dip them into the chocolate and  in the walnuts or any other topping or nut you may have around. Place them in the refrigerator until the chocolate hardens, yes more waiting until you can indulge, but trust me it will make them that much sweeter for you to fully enjoy.

•Ingredients and Directions•

• 1 cup of peanut butter
• 1/2 cup of brown sugar
• 1 egg
• 4 oz. Ghirardelli semi-sweet chocolate
• 1/2 cup finely chopped walnuts (or any nuts you may have around)

Preheat oven to 325ºF. Mix peanut butter, sugar and egg until well blended. Refrigerate for 30 minutes. Remove and roll mixture into 12-14 balls. Place on ungreased cookie sheet 2 inches apart. Flatten each ball by using a fork to make a crisscross pattern. Bake for 15-18 minutes; melt the chocolate following the instructions on the wrapper. Cool for 10 minutes on cookie sheet. Dip one end of the cookie into the melted chocolate and then dip again into the nuts. Refrigerate until chocolate hardens, and enjoy!

♥

Recipe adjusted from Kraft Food