Charlie Brown's Peanut Cookies

Directions

1. (2-1/4 C.) salted peanuts (dry roasted), minced medium fine Scant 3/4 c. smooth (not chunky) peanut butter 4 ounces (2/3 c.) semisweet chocolate morsels
2. Sift together the flour, baking pwdr, and cinnamon and set aside. In the large bowl of an electric mixer cream the butter. Add in the sugar and beat to mix. Beat in 1 whole egg and 1 egg yolk. On low speed gradually add in the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only till thoroughly mixed.
3. Place a long piece os wax paper on the work surface. Divide the dough into 36 equal mounds on the wax paper. Use a heaping teaspoonful for each mound.
4. Flour your hands and roll each mound into a round ball. Place on waxed paper.
5. Preheat the oven to 375. Cut aluminum foil to fit cookie sheets.
6. In a small, shallow bowl, beat the reserved egg white with the water, beating till foamy.
7. Place the minced peanuts on a long piece of aluminum foil or possibly wax paper.
8. Pick up a cookie and use your fingers to roll it around in the egg white and then place it on the minced nuts. Roll it around and coat thoroughly.
9. Coat 4 or possibly 5 cookies at a time. Place the cookies 2 inches apart on the cut aluminum foil.
10. Form a depression in the top of each cookie, either with the handle of a large wooden spoon or possibly your thumb. Make the depression rather deep and wide but not so deep which you make the bottom of the cookie too thin.
11. Place a generous 1/2 teaspoon of the peanut butter in each indentation. Place about 5 or possibly 6 chocolate morsels on the top of each cookie, pressing them slightly.
12. Bake for 12 to 13 min. Let cold 1 to 2 min on sheet. When at room temperature chill briefly to set the chocolate.