Peanut-Chocolate Half-Moons

Peanut-Chocolate Half-Moons(Adapted from King Arthur CC)

Cookie Dough

8 tablespoons unsalted butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
8 tablespoons peanut butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces peanut butter chips

Dipping Chocolate

6 ounces chopped bittersweet chocolate
2 tablespoons butter
3 tablespoons brown rice syrup

Preheat oven to 375

In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Beat in the peanut butter until well blended.

In a medium bowl, whisk together flour, baking soda and salt. Add flour mixture and peanut butter chips into the creamed butter and stir just until the dough comes together. Cover and place the bowl in the freezer for about 15-20 minutes.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake 8-10 minutes - rotating sheets halfway through. The cookies will still be quite soft looking, so be careful to not overbake. Remove from the oven and let sit on the baking sheet until you can remove them. Place on a wire rack to cool completely.

In a microwave safe bowl, add the bittersweet chocolate and 2 tablespoons butter . Melt the chocolate in the microwave, stopping to stir frequently, until smooth. Gently mix in the brown rice syrup.

Dip each cookie halfway into the chocolate and set on a rack or parchment paper to set.