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Chocolate-dipped Ass-Kickin’ Peanut Cookies

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Source: A modified version of the recipe found on the back of a can of Ass-Kickin' Peanuts

Servings: Makes around 52 cookies.

Prep Time: 45 minutes

Instructions:

Preheat oven to 375F. Cream brown sugar, butter, shortening, cinnamon and salt in a stand mixer for 2 minutes on medium. Add bourbon and eggs, and continue to mix on medium for another 2 minutes to integrate. Move the mixer speed to stir add baking soda and spoon in the flour, stopping to scrap the bowl as needed. Once the dough is properly mixed, stir in the goobers. Spoon cookie scoop-sized portions onto a Silpat or parchment-lined cookie sheet spacing each cookie 2 inches from its kin. Flatten with the bottom of a glass or a dimpled meat pounder, then bake 8-10 minutess or until the edges of the cookies are just beginning to brown. Let rest for 5 minutes before moving to a cooling rack to free up your pan fro the next batch.

In a double boiler setup or using your microwave according to your manufacturer's directions, melt the bag of chocolate chips and dip each cookie halfway into the chocolate. Return the cookies to a Silpat or parchment-lined surface to allow the chocolate to set up.

Notes:

Time listed here takes into account total oven time for baking a pan's worth at a go as well as the tedium that is chocolate dipping all these cookies.