Chocolate Dipped Peanut Butter Cookies
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- sprinkle or two of salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup chunky peanut butter (you can use smooth if that is all you have but I love the added texture of the ground up nuts.)
- 3/4 cup granulated sugar plus a tablespoon or two separately for rolling the dough.
- 1/2 cup brown sugar
- 1 egg at room temperature
- 1 tablespoon of heavy whipping cream (any kind of milk is also fine)
- 1-2 teaspoons of vanilla extract
- 1 cup of peanut butter chips (you'll find these next to the choc. chips in the baking aisle, 'Reese's' makes a good baking PB chip.)
- 1 package melting chocolate. (This is also in the baking aisle with the choc. chips. You can also make a chocolate ganache to dip the cookies in. Check out my Banana Cake recipe, there is a ganache recipe in there.)
- Pre-heat the oven to 350 degrees.
- In a large bowl, mix the flour, baking soda, powder and salt. Set this aside.
- Grab another large bowl, beat the butter and PB together until smooth. Add both of the sugars and beat again until smooth. Add the egg and mix again. Add the milk and vanilla.
- Mix again then add the flour mixture. I usually do this in two sections. Add half first, mix until combined. Then add the second half and mix again.
- For the final step, add the PB chips and mix in until everything is fully combined.
- Grab a cookie sheet and place parchment paper on it or a sheet of silpat. Put a couple of tablespoons of sugar onto a plate. Take the cookie dough and start rolling it into balls. The size should be a heaping tablespoon. Roll it onto the sugar then place onto a cookie sheet. I was able to get 9 cookies on the sheet.
- Traditionally, PB cookies are flattened with a fork before going into the oven so a criss-cross pattern is there. I skip this step since half of the cookie will be dipped in chocolate but feel free to do this if you want to. I will still flatten the dough slightly, not too much but just a little push with my fingers before baking.
- Put into the oven and bake for about 10-12 minutes. Make sure these don't over bake. They might even look a little under done, still remove them at the right time. They will still cook a little on the cookie sheet when removed.
- Keep them on the sheet for a minute or two then transfer them to a cookie rack to cool.
- Once all of the cookies are baked and totally cool, start the chocolate and dipping.
- Grab a large sheet of parchment paper. This is what you'll put the cookies onto once they've been dipped.
- Follow the instructions for the melting chocolate or make a batch of ganache. Take each cookie and dip into the chocolate so half is covered. I will usually grab a serving spoon or some type of utensil that can help get the chocolate on the cookie. Place onto the parchment paper.
- Let the cookies sit out for a couple of hours so the chocolate hardens. Or if you can't wait, eat one with some hot chocolate on top. No judgment here. Enjoy!
