Chocolate-Dipped Peanut Butter Cookies

Ingredients

• 0.5 cup unsalted butter (At room temperature)
• 0.5 cup natural peanut butter
• 0.75 cup brown sugar
• 0.75 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 2 cups milk chocolate melting wafers (For dipping)
• parchment paper (For lining the baking sheet; amount as needed)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. 2

   Place the room-temperature butter, natural peanut butter, brown sugar, and white sugar in a mixing bowl. Beat until the mixture is evenly combined and creamy.

3. 3

   Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.

4. 4

   In a separate bowl, combine the all-purpose flour, baking soda, and baking powder.

5. 5

   Gradually add the dry ingredients to the wet mixture, mixing just until a cohesive cookie dough forms. Do not overmix once the flour has disappeared.

6. 6

   Scoop the dough into approximately 2-tablespoon portions and roll each portion into a ball. Arrange the balls on the parchment-lined baking sheet, leaving room for them to spread.

7. 7

   Flatten each dough ball slightly with the palm of your hand or the bottom of a glass.

8. 8

   Bake for 8 minutes, until the cookies have begun to set and the edges are lightly crisp while the centers remain soft.

9. 9

   Remove the baking sheet from the oven and carefully slam it against the counter a few times. This helps the cookies spread and flatten further.

10. 10

    Return the baking sheet to the oven and bake for another 3–4 minutes, until the edges are set and lightly golden. The centers should still look soft.

11. 11

    Remove the cookies from the oven and let them cool completely on the baking sheet or parchment before dipping.

12. 12

    Melt the milk chocolate melting wafers according to the package directions, using short intervals and stirring between each interval until smooth.

13. 13

    Dip the cooled cookies in the melted chocolate. For the suggested setting method, place a dollop of melted chocolate on clean parchment paper, set each dipped cookie on the chocolate, and let the chocolate sit until firm.

Notes

Makes approximately 14–16 cookies. The cookies are best dipped only after they have cooled completely. Use caution when striking the hot baking tray against the counter.

Nutrition per serving

• dessert
• cookies
• peanut butter
• chocolate-dipped
• baked
• American
• vegetarian
• nostalgic baking