| 1 | (2-?cups) salted peanuts (dry roasted), chopped medium fine scant ?cup smooth (not chunky) peanut butter 4 ounces (2/3 cup) semisweet chocolate morsels |
| 2 | sift together the flour, baking powder, and cinnamon and set aside. |
| 3 | In the large bowl of an electric mixer cream the butter. |
| 4 | Add the sugar and beat to mix. |
| 5 | Beat in 1 whole egg and 1 egg yolk. |
| 6 | On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed. |
| 7 | place a long piece os wax paper on the work surface. |
| 8 | Divide the dough into 36 equal mounds on the wax paper. |
| 9 | Use a heaping teaspoonful for each mound. |
| 10 | Flour your hands and roll each mound into a round ball. |
| 11 | Place on waxed paper. |
| 12 | preheat the oven to 37Cut aluminum foil to fit cookie sheets. |
| 13 | in a small, shallow bowl, beat the reserved egg white with the water, beating until foamy. |
| 14 | place the chopped peanuts on a long piece of aluminum foil or wax paper. |
| 15 | Pick up a cookie and use your fingers to roll it around in the egg white and then place it on the chopped nuts. |
| 16 | Roll it around and coat thoroughly. |
| 17 | Coat 4 or 5 cookies at a time. |
| 18 | Place the cookies 2 inches apart on the cut aluminum foil. |
| 19 | form a depression in the top of each cookie, either with the handle of a large wooden spoon or your thumb. |
| 20 | Make the depression rather deep and wide but not so deep that you make the bottom of the cookie too thin. |
| 21 | place a generous ?tsp. of the peanut butter in each indentation. |
| 22 | Place about 5 or 6 chocolate morsels on the top of each cookie, pressing them slightly. |
| 23 | bake for 12 to 13 minutes. |
| 24 | Let cool 1 to 2 minutes on sheet. |
| 25 | When at room temperature refrigerate briefly to set the chocolate. |
