1 cup brown sugar
1/2 cup butter
3/4 cup peanut butter
2 large eggs
1/2 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup confectioners sugar
1 cup chopped and toasted sliced almonds
1 cup milk chocolate peices
Pre heat your oven to 350 degrees and line 2 half sheet trays with parchment paper
In a stand mixer with a paddle attachment add the butter, brown sugar and peanut butter, mix until light and fluffy. Add the vanilla extract and eggs and blend to incorporate. In a medium bowl add the flour, baking soda, baking powder and salt, mix well. At a slow speed add the flour mixture to the butter mixture until just combined…do not over mix. Place both the sugar and confectioners sugar into two small separate bowls. With a spring loaded 1 1/2″ ice cream scoop or a tablespoon form the dough balls. Roll each ball into the sugar then the confectioner sugar and place on the prepared pan approximately 2″ apart. (flatten slightly) Bake for 15 – 18 minutes . Allow the cookies to cool at least 5 – 10 minutes before moving to a cooling rack. In the mean time melt the chocolate in a microwave a minute at a time and stir until melted. When cookies are completely cooled dip into the chocolate and sprinkle with the toasted almonds.
Enjoy
Chef Brian Klauss
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