I’ve been a little obsessed with peanut butter lately, so I found this awesome cookie recipe on Epicurious. To make them a little more interesting, I decided to dip them in milk chocolate. These are pretty easy and almost everyone likes them. I brought them into school the next day, and to quote my friend Carly, they made her whole day go “wee-wee-wee!”
Chocolate Dipped Peanut Butter Cookies
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons vanilla extract
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
16 oz milk chocolate
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.
Melt chocolate in a double boiler. Using a pair of tongs, dip each cookie halfway into the chocolate and place on cookie sheets lined with parchment paper. Allow chocolate to solidify before stacking or storing. I personally like to keep these in the refrigerator to keep the chocolate from melting (and I like cold cookies,) but you may be able to store them at room temperature if the weather isn’t too warm.