Chocolate Dipped Peanut Butter Cookies
Soft, chewy homemade peanut butter cookies dipped in melted chocolate. This peanut butter and chocolate cookie is rich and decadent and perfect for chocolate peanut butter lovers!
Servings: 24
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- turner
- spatula set
- cookie scoop
- measuring cups and spoons
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 1 cup Chunky Peanut Butter
- 2 1/2 cups Flour
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Sugar (for rolling)
Dipping Chocolate:
- 10 ounces Ghirardelli Melting Wafers or Semi-Sweet Chocolate Chips* or Chocolate Bar
Instructions
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes or until light and fluffy.
- Add eggs, vanilla, and chunky peanut butter and mix them together.
- Fold in flour, baking soda, baking powder, and salt.
- Cover the dough and chill for at least 30 minutes-1 hour.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Roll dough into 2-inch balls. Place about 1/4 cup of sugar into a small bowl. Roll cookie dough balls into sugar to coat.
- Place on a cookie sheet. Bake for 9-11 minutes or until the edges become a light golden color. Do not overbake as these are supposed to be soft and chewy. Let the cookies rest for at least 5 minutes before moving to a cooling rack.
- Melt the chocolate in a bowl, according to package instructions. Once the cookies have completely cooled, dip half of the cookie into the melted chocolate and place it on a cooling rack to firm up.
Notes
If using chocolate chips, I suggest adding 1-2 teaspoons of oil to help create a smooth melted consistency.
If melting in the microwave, use a microwave-safe bowl. Cook on 50% power for 30-second increments, stirring after each time.
