16ouncesbag of semi-sweet mini chocolate chipsor chopped chocolate
Preheat oven to 375.
Cream together the butter, peanut butter, and sugars together and until creamy and light in color. Add in egg and mix to combine.
Mix together the flour, baking soda, and baking powder. Mix into wet ingredients until just combined and smooth.
Shape into 1 inch balls and place 2 inches apart on cookie sheets.
Bake 8 minutes. Cool cookies for 2 minutes on baking sheet, then transfer to cooling rack to cool completely.
Melt chocolate chips in large glass bowl in microwave on 30-second intervals stirring between each round until melted.
Gently dip each cookie into the melted chocolate top side down. Drizzle off excess chocolate and spread chocolate gently with back of spoon until top of cookie is covered in chocolate if needed. Let chocolate set and cool completely.
If desired, dust each cookie with a light dusting of powdered sugar before serving.
Use shelf stable creamy peanut butter for this recipe.
Be sure to let the chocolate coating harden before dusting with powdered sugar. It usually takes 15-20 minutes to harden fully at room temperature. But if you place on a cookie sheet in the fridge or freezer, the chocolate hardens in minutes.
These cookies can be stored in a sealed container for 3 days at room temperature, and 5-7 days in the refrigerator. If your house is on the warm side, store in the fridge as the chocolate topping may melt.
Because of the chocolate coating and powdered sugar dusting, these cookies are not ideal for freezing. If you must freeze, do so BEFORE coating in melted chocolate.