Preheat the oven to 350°F. Line a large baking sheet or two medium baking sheets with parchment. Set aside.
In a medium-size mixing bowl using an electric mixer, beat together peanut butter, 1 cup sugar and egg until fully combined.
Roll into small bite size balls and place on a baking sheet 2 inches apart.
Use a fork dipped in remaining 2 Tbsp sugar and gently press cookies using a crisscross pattern.
Bake for 10 minutes. Cool on pan for 5 minutes then carefully remove to a cooling rack to cool completely.
Meanwhile, melt together chocolate chips and shortening in a double boiler over simmering water. Stir until completely smooth.
Carefully dip cookies in melted chocolate and lay on a baking sheet lined with wax paper. Sprinkle with chopped peanuts while chocolate is still wet.
Let sit until chocolate is set or, you may chill in the fridge to speed up the process.
Store in an airtight container chilled or at room temperature.