Simple Peanut Butter Cookies w/ Chocolate Topping Recipe

How to make it

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• Preheat oven to 350 Degrees
• In medium mixing bowl, measure out 1 Cup of Sugar and 1 Cup of peanut butter (spray it with cooking spray to keep it from stick to the cup).
• Set aside.
• In small bowl, wisk together 1 egg and tsp vanilla extract
• Pour mixture in with sugar and pb, mix together
• Roll into 1 inch balls and place on lined cookie sheet.
• The dough will have a sticky, gritty texture, but should roll together easily.
• Dip fork in sugar to make that beloved criss-cross pattern
• Bake for 12 minutes per batch, cookies will be a tan color and will darken and harden upon cooling.
• Drizzel-
• While they're baking, coat a saucepan with 1 tbs butter
• Add 1 cup of Hershey's Milk Chocolate Chips, melt
• 2 Tbs Whole Milk.
• Heat until smooth and remove from heat and let sit for 15-20 mins, stiring occassionally.
• After cookies have cooled completely, pour chocolate mixture into plastic baggy with the corner snipped.
• The chocolate should be thick but shouldn't stick to the pan.
• Squeeze whatever pattern you like onto each cookie
• Let sit for a bit, or for quick dessert, refrigerate for 15 minutes
• Serve with a HUGE glass of milk!