Chocolate-Peanut Butter Wedges Dipped in Chocolate and Peanuts

What a cookie:) These make fabulous holiday gifts, and are a natural companion to a glass of cold milk! Be sure to give yourself enough time with this recipe--the dough needs to chill for at least 4 hours; it may even be better to make the dough the night before, chill it overnight, and bake the cookies the next day. *Prep time includes chill time.*

• Ready In: 5 hrs 10 mins
• Yields: 5 dozen

Ingredients

• COOKIES

• 1 1⁄2 cups  packed light brown sugar
• 1  cup butter, softened
• 1⁄2 cup creamy peanut butter
• 2  eggs
• 2  teaspoons vanilla extract
• 2  cups flour
• 1⁄2 cup  unsweetened cocoa powder
• 2  teaspoons baking powder

• GLAZE

• 1  cup  semi-sweet chocolate chips
• 1  tablespoon shortening
• 3⁄4 cup  finely chopped peanuts

Directions

1. In a large bowl, cream together the butter, peanut butter, and brown sugar until creamy, using an electric mixer at medium speed.
2. Add the eggs and vanilla; blend until smooth.
3. Combine the flour, cocoa powder, and baking powder; gradually add to the butter mixture on low speed until well mixed.
4. Cover bowl; refrigerate dough at least 4 hours, or until firm.
5. Preheat oven to 350*F.
6. Roll out 1/2 the dough at a time on a lightly floured surface to 1/4" thickness.
7. (Keep remaining dough chilled.) Cut out circles with a 4" round cookie cutter; cut each circle into quarters.
8. Space cookies 2" apart on ungreased cookie sheets; bake for 10-12 minutes, or until set.
9. Transfer cookies to wire racks and cool completely.
10. Melt the chocolate chips and shortening together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat.
11. Dip the rounded edge of each cookie into the chocolate, then into the peanuts.
12. Place on waxed paper until set, about 30 minutes.