Jane says you can double or triple this recipe and the cookies come out great. This recipe makes about 2 dozen cookies depending

For Cookie

• ½ cup butter, room temperature
• ½ cup creamy peanut butter
• ½ cup sugar
• ½ cup light brown sugar
• 1 egg
• ½ tsp vanilla
• 1-¼ cup flour
• ½ tsp baking soda
• ½ tsp baking powder

Chocolate Dip

• 16 oz of milk chocolate (or the chocolate of your choice)

Special Equipment

• Jane uses a free-standing electric mixer, but you can use any other mixer or even a wooden spoon.

For Cookie Dough

1. Preheat oven to 375°
2. Place butter and  peanut butter into a mixing bowl. Mix for 30 seconds or until blended together, stopping to scrape the bowl
3. Add white and  brown sugar to the bowl. Mix for  30 seconds or until blended
4. Add egg and  vanilla to the bowl. Continue to mix
5. Add  flour, baking soda and baking powder to the bowl. Mix on low speed until dry ingredients are fully incorporated. Switch to high speed and thoroughly blend all ingredients. .
6. Place dough in refrigerator and allow to chill for about an hour
7. Remove dough from refrigerator.  Using a spoon, scoop dough and mold it to the shape of the spoon. Roll it off the spoon onto a greased cookie sheet
8. Space the cookies with no more than 3 in a row 
9. Bake cookies for 10-15 minutes or until done

Dip the Cookies in Chocolate

1. Melt the chocolate
2. Dip cookies in the chocolate halfway at an angle (so it doesn't break). One side should have a bit more than the other.  Allow the excess chocolate drip off. Place cookies on a cookie sheet line with wax paper 
3. Place finished cookies in the freezer and chill until hardened (5-10 minutes)