1/2 c. sugar
1/2 c. firmly packed brown sugar
3/4 c. butter, softened
1/2 c. chunky peanut butter
1 tsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt

TOPPING:

8 oz. (8 sq.) semi-sweet chocolate, cut into pieces
1 tbsp. shortening
1/3 c. chopped peanuts

Preheat oven to 375 degrees.

In large bowl, beat sugar, brown sugar, butter and peanut butter until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda and salt; mix well. Shape dough into small balls.

Place 2 inches apart on ungreased cookie sheet; flatten balls slightly with fork dipped in flour. Bake for 6 to 10 minutes or until golden brown. Cool. Line cookie sheets with waxed paper.

In small saucepan melt chocolate and shortening, stirring constantly. Place saucepan in hot water so it stays dipping consistency. Dip 1/2 of each cooled cookie into chocolate mixture, then sprinkle with peanuts. Place the cookies on the lined sheets. Allow to harden. Store between sheets of waxed paper in cool place. Makes about 2 to 3 dozen.