Preheat oven to 350°F.

In a large bowl, combine peanut butter, 2 cup sugar, eggs, vanilla, and white chocolate chips.

Drop by tablespoon-fuls onto ungreased baking sheets.

Using a fork, press to make a crisscross pattern.

Sprinkle the cookies with remaining tablespoon of sugar.

Bake for 8-10 minutes.

Allow cookies to cool almost completely on the pan before removing with a spatula to a wire rack.

Line baking sheets with parchment paper.

Once cookies are completely cool, melt the white chocolate almond bark in a small pan over low heat.

Dip half the cookie in the melted white chocolate, allowing the excess to drip off, and place on the parchment paper to set. Hold the cookies vertical as you dip, so that the weight of the white chocolate doesn't break them in half.

You can place the pans of cookies in the fridge to help the chocolate set faster.

Enjoy!