2 cups all-purpose flour
1/4 cup unsweetened cocoa
2/3 cup sugar
1 teaspoon vanilla
54 double dipped or large chocolate-covered peanuts*
6 ounces chocolate-flavored candy coating (almond bark)
Heat oven to 375°F. Combine flour and cocoa in small bowl until well mixed; set aside.
Combine butter, sugar and vanilla in large bowl; beat at medium speed until creamy. Add flour mixture; beat at low speed until well mixed.
Shape rounded teaspoonfuls of dough around each chocolate-covered peanut to form 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling racks. Cool completely.
Place candy coating into small microwave-safe bowl. Microwave, stirring frequently, 60-90 seconds or until melted and smooth. Dip tops of cooled cookies into melted candy coating or sprinkle with powdered sugar.
*Substitute your favorite chocolate-covered nuts such as almonds or macadamias.
Look in the bulk candy section of the supermarket or candy stores for large double dipped chocolate-covered peanuts.