Peanut Butter Cookies with Chocolate Bottoms

Ingredients

• 0.5 cup unsalted butter (softened)
• 1 cup light brown sugar (packed)
• 1 egg (large)
• 2 tsp vanilla extract
• 0.75 cup creamy peanut butter
• 1.5 cup all-purpose flour
• 0.75 tsp baking soda
• 0.5 cup granulated sugar (for rolling cookies in (optional))
• chocolate (melted, for dipping the bottoms (inferred from title))

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a large bowl or stand mixer, cream together the softened unsalted butter and 1 cup of light brown sugar until light and fluffy.

3. 3

   Add the large egg and 2 teaspoons of vanilla extract. Beat until well combined.

4. 4

   Mix in 3/4 cup of creamy peanut butter until smooth.

5. 5

   In a separate bowl, whisk together 1 1/2 cups of all-purpose flour and 3/4 teaspoon of baking soda.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. 7

   Scoop the dough into balls (about 1 tablespoon each). Roll each ball in the 1/2 cup of granulated sugar until coated.

8. 8

   Place the balls on the prepared baking sheet. Use a fork to press a crisscross pattern into the top of each cookie, flattening them slightly.

9. 9

   Bake for 8-10 minutes, or until the edges are just set. Do not overbake; they will firm up as they cool.

10. 10

    Let the cookies cool completely on a wire rack.

11. 11

    Once cooled, melt chocolate in a microwave-safe bowl in 30-second intervals. Dip the bottom of each cookie into the melted chocolate and place on parchment paper until the chocolate is set.

Notes

The chocolate bottom is a signature touch for this recipe. You can use semi-sweet or milk chocolate depending on your preference.

Nutrition per serving

• dessert
• cookies
• peanut butter
• chocolate
• baked
• homemade
• sweet