Chocolate Dipped Peanut Butter Cookies

INGREDIENTS:

Peanut Butter Cookies:
1 ¼ cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup light brown sugar
½ cup white sugar + 3 tbsp for rolling cookies, divided
1 large egg
1 tsp vanilla extract

Dipping Chocolate:
1 cup dark chocolate melts (semi sweet chocolate chips will work too)
½ tsp coconut oil
Sprinkles

INSTRUCTIONS:

1.Preheat the stove to 350 degrees. Line a heating sheet with a silpat tangle.

2.Consolidate together the flour, heating pop, preparing powder, and salt in a little bowl; blend well.

3.In a huge bowl, cream together the margarine and nutty spread with a hand blender, until joined. Include ½ measure of the white sugar and the dark colored sugar at that point beat until velvety and smooth. Include the egg and vanilla. Blend until joined.

4.Gradually include the dry fixings and blend with a spoon, until the point that simply joined.

5.Take around 2 tablespoons of batter and shape into a ball.

6.Come in the rest of the 3 tablespoons of white sugar.

7.Place the treats on the readied preparing sheet, around 2 inches separated.

8.Place into the stove and heat the treats for 9-10 minutes or until the point that they are brilliant at the edges and simply set. Don't over prepare!

9.Expel from the stove and let the treats set on the preparing sheet for 5 minutes before exchanging to a cooling rack.

10.Once the treats are cool and solidified, liquefy the dim chocolate, with ½ teaspoon of coconut oil, as indicated by bundle bearings.

11.Dunk half of every treat into the liquefied dim chocolate, tapping off the abundance, and place on a bit of material paper.

12.Sprinkle every treat quickly with sprinkles (so it will stick before the chocolate solidifies).

13.Store in a fixed holder with material paper between layers.

14.Present with super cold drain. Appreciate!