This recipe is so delicious, you will never eat a plain cookie again!
Imagine if you change it up too and use tempered chocolate! How delectable would these be?
If you make these, let us know how you changed it up. What kind of chocolate did you use? Tempered? White? Milk? Dark? Yum!
INGREDIENTS:
3 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Butter Flavor Crisco
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons vanilla
3/4 cup sour cream
1 1/2 cups semi-sweet chocolate chips
1 1/2 tablespoons Crisco
DIRECTIONS:
Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes.
Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely.
Temper or melt chocolate chips in microwave safe bowl in microwave (add Crisco; stir until blended).
Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.
Photo & recipe courtesy of: http://www.food.com/recipe/white-lily-chocolate-dipped-peanut-butter-cookies-384109
