Chocolate Dipped Peanut Butter Cookies
Servings 24 +/-
Equipment
- Baking Sheet
- Hand mixer
- Wire Cooling Racks
Ingredients
Peanut Butter Cookies:
- 1¼ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ½ cup light brown sugar
- ½ cup white sugar + 3 tbsp for rolling cookies divided
- 1 large egg
- 1 tsp vanilla extract
Dipping Chocolate:
- 1 cup dark chocolate melting wafers semi-sweet chocolate chips will work too
- ½ tsp coconut oil
- Sprinkles
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
- Combine the flour, baking soda, baking powder, and salt in a small bowl; mix well.
- In a large bowl, cream together the butter and peanut butter with a hand mixer until combined. Add ½ cup white sugar and the brown sugar, then beat until creamy and smooth. Add the egg and vanilla. Mix until combined.
- Slowly add in the dry ingredients and mix with a spoon until just combined.
- Take about 2 tablespoons of dough and form it into a ball.
- Roll in the remaining 3 tablespoons of white sugar.
- Place the cookies on the prepared baking sheet, about 2 inches apart.
- Bake the cookies for 9 - 10 minutes, or until golden at the edges and just set. Don’t overbake!
- Remove from the oven and let the cookies set on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Once the cookies have cooled and hardened, melt the dark chocolate with ½ teaspoon of coconut oil, according to package directions.
- Dip half of each cookie into the melted dark chocolate, tapping off the excess, and place on a piece of parchment paper.
- Sprinkle each cookie immediately with sprinkles (so it will stick before the chocolate hardens).
- Store in a sealed container with parchment paper between layers.
- Serve with ice-cold milk. Enjoy!