Ingredients
1 cup unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter
Directions
Preheat oven to 375F.
Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into peanut butter mixture. Put dough in refrigerator for 1 hour. Shape mixture into 3/4-inch balls; place on greased or parchment or silpat lined baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the cookie dough.
Bake cookies for about 10 to 11 minutes. Do not over-bake. Let cool completely.
Place chocolate chips and butter in a metal bowl over a water bath and melt completely, stirring frequently. Using a food-safe, very thin paint brush, paint the tine-marks on each cookie. Let cool/dry completely.
