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1
Preheat your oven to 350 degrees Fahrenheit.
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If hand mixing dough:
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add ground peanuts or peanut butter and egg to a bowl and mix until smooth and slightly creamy. (if difficult to mix you can warm the peanut butter in hot water before- hand. However you must chill the dough after mixing following this method)
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Slowly stir in the sugar until well blended and binds to itself. Dough will appear slightly grainy and will crumble until squeezed.
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Mixing your dough using a food processor (optimal):
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place ground peanuts or peanut butter, and egg in the food processor. Blend the dough on a medium setting until it is creamy. Slowly add sugar while mixing on a low setting until dough begins to firm up and slightly crumble.
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Lightly spray or grease a cookie sheet.
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Squeeze the dough into balls about three quarters of an inch in diameter. Press the balls down onto the cookie sheet and form circles 1/4 inch thick and 1 to 1 and 1/2 inches across. (Cookies will not spread much during baking so choose your size by what you want when finished.)
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Bake for 12-15 minutes at 350 degrees until light brown on the bottom and slightly soft.
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While you let your cookies cool, prepare your dipping chocolate:
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Double boiler method:
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Place your chocolate in a double boiler set to a very low boil. Stir frequently until completely melted.
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13
Solar method(optimal): A few hours before preparing your cookies, place your chocolate and 1 tablespoon of water in a closed clear container and place it in direct sunlight. For faster melting set on top of a dark surface. Check and stir every twenty minutes until melted. This method produces a smoother chocolate that will not completely reset after cooling on the cookie; a bit like icing without the extra sugar.
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Dip the top of each cookie into the chocolate, and place on a sheet of wax or parchment paper until chocolate sets.
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Serve with hot chocolate and/or vanilla ice cream.
