Baking expert Dede Fuson offers this tip for creating cookies for holidays, parties and other festive events:
“When selecting a cookie recipe, try and choose a special type of cookie that you don’t deem an ‘everyday’ cookie. Bake something that others will be excited to bring home.” These chocolate-dipped soft peanut butter cookies certainly qualify!
Chocolate-dipped soft peanut butter cookies recipe
Crisco Original No-Stick Cooking Spray
3-1/4 cups White Lily All-Purpose Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Crisco Butter Flavor Shortening
1 cup Jif Creamy Peanut Butter
1/2 cup sugar
1/2 cup brown sugar
1-1/2 teaspoons vanilla extract
3/4 cup sour cream
Preheat oven to 375 F. Coat baking sheet with no-stick cooking spray. Whisk together flour, baking soda, and salt in medium bowl. Set aside. Combine 1/4 cup shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl, beat 2 minutes.
Add sour cream and half the dry ingredients. Stir with a wooden spoon. Stir in remaining dry ingredients. Roll dough into 2- inch balls (about 2 tablespoons) with oiled hands; place on prepared baking sheet about 3 inches apart. Flatten in crisscross pattern with floured fork to about 1/2- inch thickness. Bake at 375 F. for 9 to 11 minutes or until cookies begin to look dry on top. (Cookies will not brown.) Remove from oven; cool 2 minutes. Remove cookies to cooling racks with metal spatula. Cool completely.
For dip, microwave chocolate chips in microwave safe bowl until melted, about 1 minute. Add 1-1/2 tablespoons shortening; stir until blended. Dip half of each cookie in the melted chocolate mixture. Cool on waxed paper in refrigerator until set.