Chocolate Dipped Peanut Butter Cookies Recipe
These Chocolate Dipped Peanut Butter Cookies are easy to make in one bowl, soft and chewy, and made with simple ingredients and dipped in melted chocolate
Servings: 15 cookies
Ingredients
- 1 cup smooth unsweetened peanut butter no stir is best
- 1 cup packed light brown sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips melted
Instructions
- Preheat the oven to 350˚F. Line a large rimmed baking sheet with parchment paper.
- Add the peanut butter to a large microwave safe bowl. Heat in the microwave for about 30 seconds, just to soften it slightly. Add brown sugar, egg and egg yolk, and vanilla extract and stir with a rubber spatula until smooth.
- Add flour, baking soda and salt and use the spatula to knead the dry ingredients into the batter until incorporated.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 15 cookies on the prepared baking sheet about 2 inches apart. Use your hands to roll the dough into smooth flattened balls. Alternatively, you could roll the dough and use a cookie cutter to cut them into rounds.
- Bake for 8 to 10 minutes, or until the edges are slightly golden brown. Remove from the oven and let cool on the sheet pan for 5 minutes, or until they are firm enough to handle. Then transfer to a cooling rack until completely cool, but save the baking sheet with parchment paper.
- Dip the cooled cookies in the melted chocolate, covering each cookie about halfway. Place on the reserved baking sheet and let set in the fridge for about 10 to 15 minutes, or until the chocolate is firm to the touch.
Notes
My Top Tip: Don't over-bake your cookies! Once you start seeing golden brown edges, your cookies are ready to remove from the oven (they'll continue to cook for a few minutes after being removed, especially when sitting on a hot baking sheet).
Storage: Store your cookies in an airtight container on the counter at room temperature, and they'll stay soft and fresh for about 5 days.
Freezing: Absolutely! You can freeze peanut butter cookies before or after baking them. To freeze the dough, roll it into a log and wrap it in plastic and foil. When ready to use, slice from frozen and allow the slices to thaw before baking. To freeze after baking, allow your cookies to cool completely and store them in an airtight container in the freezer for up to 3 months. When you're ready to eat, you can place your cookies directly in the oven or the microwave from frozen.
Nutrition
Calories: 235kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 166mg | Potassium: 125mg | Fiber: 1g | Sugar: 24g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
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