• Pre-heat oven to 375° F
• Use a non stick baking sheet or coat a baking sheet with cooking spray
• In a medium size bowl, whisk together: flour, baking soda and salt. Set aside
• In a large bowl, combine: shortening, peanut butter, sugar, brown sugar, egg and vanilla - beat 2 minutes.
• Stir in sour cream and half of the dry ingredients - blend well.
• Add in the rest of the dry ingredients and stir until all the ingredients are mixed.
• Roll into 2-inch balls (you can use a #2 cookie scoop for this, too) This was a lot of fun for the kids and me to do together
• Using a long tine fork (think dinner, not salad) flatten the cookies and add a criss cross pattern to the tops.
• Bake 8 minutes.
• Cool for 2 minutes on the baking sheet and then remove to a wire cooling rack to finish cooling.

Dipping

• In a medium saucepan start melting the dark chocolate chips - add in 1/2 Tbsp Crisco All Vegetable Shortening - you can add more to help with the silky smoothness of the chocolate for dipping.

Dip the cookies however you'd like, the kids and I just dipped then about halfway in, scraped the bottom of the cookie against the rim of the pot to remove some excess and then lay them on wax paper to cool completely