1 envelope active dry yeast
2 tablespoons lukewarm water (105°F)
½ teaspoon sugar
½ cup sugar
½ cup firmly packed brown sugar
1 egg, lightly beaten
½ cup creamy peanut butter
½ cup butter or margarine, softened
1 cup all-purpose flour
½ cup whole wheat flour
¾ teaspoon baking soda
¼ teaspoon salt
Chocolate Dip (below)
Finely chopped peanuts

In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.  Add sugar, brown sugar, peanut butter, and butter to dissolved yeast; beat until smooth.  Stir in flours, baking soda, and salt.  Cover; refrigerate for 30 minutes.

Preheat oven to 375°F.

Shape the dough by teaspoonfuls into 2½-inch fingers; place on UNGREASED baking sheets.

Bake 8 minutes or until lightly browned.  Remove from baking sheets; cool on a wire rack.  Dip one end of each cookie into the Chocolate Dip; sprinkle with chopped peanuts.

CHOCOLATE DIP

1½ cups confectioners’ sugar
¼ cup cocoa powder
3 tablespoons milk
1 teaspoon vanilla extract

In a medium bowl, combine confectioners’ sugar and cocoa powder; stir in milk and vanilla until smooth.

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