Chocolate Dipped Easter Egg Cookies
- 3 cups all-purpose flour
- 12 teaspoon salt
- 1 cup butter, softened
- 1 cup smooth peanut butter or 1 cup chunky peanut butter
- 12 cup firmly packed dark brown sugar
- 12 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla or 2 teaspoons almond extract
- 16 semi-sweet chocolate baking squares, coarsely chopped
- candy sprinkles
- Preheat oven to 325F Line a baking sheet with aluminum foil.
- Mix together flour and salt.
- Beat together butter, peanut butter, brown sugar, and granulated sugar at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in vanilla.
- At low speed, beat in flour mixture, 1 cup at a time, beating well after each addition, until a dough forms.
- Shape dough into a disk, wrap in plastic wrap, and chill for 1 hour.
- Roll dough into 1 1/2-inch balls.
- On flat surface, shape each ball into an egg shape, with bottom side flat.
- Place cookies, 2 inches apart, on prepared baking sheet.
- Bake cookies until just set, 10 to 12 minutes.
- Transfer cookies to a wire rack to cool.
- In a saucepan, melt chocolate over low heat, stirring constantly.
- Dip bottom half of each cookie into chocolate, allowing excess to drip back into pan.
- Immediately press candies into chocolate-covered portion to decorate as desired.
- Place on waxed paper.
- Chill until set.
allpurpose, salt, butter, smooth peanut butter, brown sugar, sugar, eggs, vanilla, semisweet chocolate baking squares, sprinkles
Taken from www.food.com/recipe/chocolate-dipped-easter-egg-cookies-164230 (may not work)