Chocolate-Peanut Butter Cookie Treats (Puppy Chow Cookie)

Cookies - Use either of the below peanut butter cookie recipes (I used my own, the 2nd one, because I read reviews that said the cookie was too sweet)

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

~or~

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (13 oz.) SNICKERS Brand Miniatures

Coating - May need to double this based on cookie recipe used.
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar

Heat oven to 375°F.

In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
~or~
Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt, and baking soda.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.

Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.