COOKIE:

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
1/2 tsp. salt
1 egg
1 3/4 c. flour
1 tsp. baking soda

TOPPING:

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

In a large bowl, beat sugar, brown sugar, butter and peanut butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Shape dough into 1 1/4 inch balls. Place 2 inches apart on ungreased cookie sheets; flatten balls slightly with fork dipped in flour. Bake at 375 degrees for 6 to 10 minutes or until golden brown. Immediately remove from cookie sheets, cool completely.

Chocolate Topping: In a small double boiler, melt chocolate and shortening, stirring constantly. Dip 1/2 of each cooled cookie into chocolate mixture; allow excess to drip off. Sprinkle chocolate with chopped peanuts. Place cookies on waxed paper-lined cookie sheets and allow topping to set. Makes 30 cookies.