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1
Heat oven to 325F.
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2
Mix peanut butter, sugar and egg until blended.
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3
Refrigerate 30 min.
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4
Roll peanut butter mixture into 18 (1-1/2 inch) balls.
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5
Place, 2 inches apart, on baking sheet.
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6
Flatten each ball, in criss-cross pattern, with fork.
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7
Bake 18 to 20 min.
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8
or until lightly browned.
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9
Cool 5 min.
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10
Remove from baking sheets to wire racks; cool completely.
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11
Melt chocolate as directed on package.
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12
Dip half of each cookie, 1 at a time, into chocolate; gently shake off excess chocolate, then dip cookie in nuts.
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13
Place on parchment-covered baking sheet.
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14
Refrigerate until chocolate is firm.
