Ditch the candy cups and bring the same epic flavor combination to your kitchen with our chocolate-dipped peanut butter cookies.
For the Cookies:
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
For the Coating:
- 8 ounces bittersweet chocolate chips (or a bar, coarsely chopped)
- 3/4 cup coarsely chopped honey roasted peanuts
- Using a stand mixer fit with the paddle attachment, beat the butter and peanut butter on medium speed until well combined. Add sugars and beat until light and fluffy, about 2 minutes.
- Add the egg and beat on medium speed for 1 minute.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add this flour mixture to the peanut butter mixture and beat on low until just combined. Refrigerate the dough for at least 30 minutes.
- Meanwhile, preheat oven to 375˚F and line two baking sheets with parchment paper or silicone mats.
- Drop by the tablespoonful onto the baking sheets, spaced about two inches apart. Use the tines of a fork to press them flat with a crisscross design.
- Bake for 8-10 minutes, until deep golden brown along the edges. Remove to wire racks to cool completely.
- Melt the chocolate in the microwave, or over a double boiler. Dip cooled cookies into chocolate and sprinkle with chopped nuts, then set them on a wire rack arranged on top of a sheet of waxed paper.
- Let stand for 1 hour to harden, or refrigerate for a few minutes.
- These cookies will last up to 3 days in an airtight container, or 2 weeks in a container in the fridge.
- Category: Cookies
- Method: Baking
- Cuisine: Desserts
Keywords: peanut butter, peanut butter cookies, cookie, holiday baking, Christmas