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1
Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.
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2
In a bowl, add peanut butter, brown sugar, eggs and vanilla extract. Beat until combined. Beat in cornstarch.
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3
Roll about a tablespoon size of dough and place on prepared cookie sheet. Gently flatten with your hand. Repeat with the rest of the dough, spacing cookies about two inches apart.
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4
With the tine of a fork, press into the cookie to make a cross-hatch pattern. Note: If you are not going to dip the cookies in chocolate, I recommend after you roll the dough into a ball, roll it in a little granulated sugar to add a little more sweetness. Then continue with the directions.
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5
Bake in the oven for 7-9 minutes, until lightly golden on the bottom. Remove pans from oven and set on a rack. Let cookies cool for 2 minutes and then move them to a baking rack to cool completely.
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6
Meanwhile in a microwave safe bowl, add chocolate and microwave for 20 seconds. Then stir and microwave in additional 10 second increments until chocolate is melted, stirring in between each increment. I found using a Pyrex measuring cup worked great and easy for deep dipping.
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7
Dip half the cookie in the melted chocolate and place it back on the baking sheet. Add sprinkles if desired. Let the cookies sit until chocolate hardens, about 45 minutes.
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8
Store in an airtight container with parchment between each layer.
