Chocolate-dipped Peanut Butter Cookies

Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.

In a bowl, add peanut butter, brown sugar, eggs and vanilla extract. Beat until combined. Beat in cornstarch.

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.

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.

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.

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.

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.

Store in an airtight container with parchment between each layer.