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Peanut butter or chocolate? No need to chose, with these tender, chewy-crunchy peanut butter cookies. They rise to new heights when gilded with their chocolate "dip."
1/2 cup (1 stick, 4 ounces) unsalted butter
1 cup (7 1/2 ounces) light or dark brown sugar, lightly packed
1/4 teaspoon salt
1 large egg
1/2 cup (4 3/4 ounces) peanut butter, creamy or chunky
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) caramel or chocolate chips, or a combination of any or all
1 cup (6 ounces) chopped semisweet or bittersweet chocolate
2 tablespoons (1 ounce) butter or shortening
Cookies: In a medium-sized mixing bowl, cream the butter until it's light and fluffy. Add the sugar, salt and egg, and beat until fluffy. Add the peanut butter, butter-vanilla and baking soda, and beat until well-blended. Stir in the flour and chips, mixing slowly until the dough is cohesive.
Drop the dough by rounded tablespoons onto ungreased or parchment-lined cookie sheets; flatten the balls slightly. Bake the cookies in a preheated 375°F oven for 8 to 10 minutes; the cookies will be soft, but will become crispy/chewy as they cool. Be careful not to overbake them; they burn easily. Remove the cookies from the oven, and allow them to cool on a rack.
Dip: In a small bowl in the microwave, or in a saucepan set over low heat, melt the butter and chocolate. Stir often to quicken the melting; don't overheat. Dip half of each cookie into the chocolate, and return the cookies to the cooling rack to set. Yield: 3 dozen cookies.