Chocolate Dipped Peanut Butter Logs

 I made these for the first time just a week ago, and the recipe just had to be shared.  First of all, this cookie pairs two classic flavors, peanut butter and chocolate.  Second of all, this recipe makes a lot of cookies, I had more than 9 dozen!  Third, they are delicious.  And finally, they look beautiful and festive on a cookie platter.

I made these to send to our local homeless shelter, Hesed House, as part of a meal our church was preparing for the residents there.  Lucky for both my kids (and me, too) there was enough for a few extras for us.  And boy did we enjoy eating them!

Chocolate Dipped Peanut Butter Logs

1 cup creamy peanut butter
½ cup butter, softened
½ cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2½ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
8 ounces chocolate candy coating
8 ounces chocolate chips
Optional:
chopped peanuts, sprinkles

Preheat oven to 350ºF.

In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add the flour, baking soda, baking powder and salt to the creamed mixture and mix well.

Shape into 2 inch logs. Place 2 inches apart on parchment lined cookie sheets. Bake in preheated oven for 8-10 minutes or until lightly browned. Let cool for 1-2 minutes on cookie sheet before removing to wire rack to cool.

In microwave or double boiler pan, melt candy coating and chocolate chips. Stir until smooth. Dip one end of each cookie into coating; allow excess to drip off. Dip or sprinkle peanuts or sprinkles on chocolate if desired. Place on wax paper to set.

Yield: Approx. 9 dozen


Notes: These cookies are perfect for a cookie exchange because one batch makes so many!  These are also great for picky eaters (like my daughter), just don't add anything to the chocolate.  I found that the dough was a a little easier to work with after it had chilled slightly, so I kept the dough in the refrigerator while I was baking each pan of cookies.  I also laid the wax paper on the cookie sheets as I dipped the cookies in the chocolate, then when the tray was full I put the tray in the refrigerator for 10-15 minutes until the chocolate was set.  You can store these cookies in a tightly covered conatainer on your counter once the chocolate has set up.  One final tip:  I did not melt all the chocolate at once.  I melted enough to fill a coffee mug (using a mixture of the coating and the chocolate chips) in the microwave and dipped as many cookies as I could until I ran out of chocolate.  As I needed more chocolate, I would add more to the mug, microwave it until melted, and continue dipping.

Only 7 more recipes and 13 days until Christmas!