Chocolate-Peanut Butter Coins

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1/2 cup peanut butter, creamy
• 1 cup unsalted peanuts, cocktail, finely chopped

Directions

1. 1

   Using a mixer and mixing bowl, beat the butter until fluffy, about 2 minutes Add the sugar and mix together until smooth.

2. 2

   In a small bowl, stir the egg with the vanilla and add to the butter mixture, blending well.

3. 3

   Sift together the flour, cocoa, baking soda, and salt. Add to the butter mixture in three stages, blending well after each addition. Add the peanut butter and blend well.

4. 4

   Divide the dough into thirds. Place each piece on a large rectangle of wax paper and roll each cylinder about 7 inches long and 1 inch thick.

5. 5

   Place chopped peanuts in a shallow pan. Roll each cookie dough log in peanuts to coat the outside of the log. Wrap the logs in wax paper, wrap again in plastic wrap or place in a resealable bag. Chill at least 2 hours. (The dough can be frozen at this point. Defrost overnight in the refrigerator before using.).

6. 6

   Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Cut each cylinder into 1/2 inch thick slices. Place on the cookie sheet, with 2 inches between cookies.

7. 7

   Bake for 10 minutes or until firm. Remove the cookie sheets from the over and transfer cookies to cooling racks.