-
1
Using a mixer and mixing bowl, beat the butter until fluffy, about 2 minutes Add the sugar and mix together until smooth.
-
2
In a small bowl, stir the egg with the vanilla and add to the butter mixture, blending well.
-
3
Sift together the flour, cocoa, baking soda, and salt.
-
4
Add to the butter mixture in three stages, blending well after each addition.
-
5
Add the peanut butter and blend well.
-
6
Divide the dough into thirds.
-
7
Place each piece on a large rectangle of wax paper and roll each cylinder about 7 inches long and 1 inch thick.
-
8
Place chopped peanuts in a shallow pan.
-
9
Roll each cookie dough log in peanuts to coat the outside of the log.
-
10
Wrap the logs in wax paper, wrap again in plastic wrap or place in a resealable bag.
-
11
Chill at least 2 hours.
-
12
(The dough can be frozen at this point.
-
13
Defrost overnight in the refrigerator before using.
-
14
).
-
15
Preheat oven to 350 degrees.
-
16
Line a cookie sheet with parchment paper.
-
17
Cut each cylinder into 1/2 inch thick slices.
-
18
Place on the cookie sheet, with 2 inches between cookies.
-
19
Bake for 10 minutes or until firm.
-
20
Remove the cookie sheets from the over and transfer cookies to cooling racks.
