Mix peanut butter and butter in large bowl with mixer until blended. Add sugar, cocoa powder and baking powder; beat until light and fluffy. Add eggs and vanilla; beat until blended. Add flour; mix well. Stir in chocolate.
Place dough on lightly floured surface; divide in half. Shape each half into 9-inch-long roll. Place rolls, 3 inches apart, on baking sheet; flatten rolls slightly to about 2 inches wide.
Bake 20 to 25 min. or until toothpick inserted near centers comes out clean. Cool on baking sheet 1 hour.
Heat oven to 325°F. Remove rolls to cutting board. Cut each roll diagonally into 1/2-inch-thick slices, using serrated knife. Place on baking sheets. Bake 10 min. Turn over; bake 10 min. or until dry and crisp. Cool on wire racks.
Layer cookies between sheets of waxed paper in airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Peanut Butter Icing: Combine 1/2 cup powdered sugar, 2 Tbsp. peanut butter and 1 to 2 Tbsp. milk in small bowl, to make an icing of dipping consistency. Dip tops of cookies into Peanut Butter Icing. Let stand until icing sets.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.