Peanut butter cookies were one of our mom’s specialties. She would make them for us after school in her massive yellow bowl where all the best baked goods are made. We still use her recipe to this day. They have a soft center and golden edges. For this version we are dipping the bottom in chocolate for the perfect chocolate peanut butter combination.
Chocolate Dipped Peanut Butter Cookies
Servings 18
Ingredients
- 1 cup salted butter room temperature 226 g
- 1 ¼ cup creamy peanut butter 256 g
- 1 ¼ cup granulated sugar 250 g
- 1 ¼ cup dark brown sugar firmly packed 185 g
- 3 eggs
- 2 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 2 1/4 cups all-purpose flour 270 g
- 1 teaspoon salt diamond kosher ½ teaspoon if morton
- flaky sea salt optional
Chocolate Coating:
- 5 ounces chocolate melted (we used 70% chocolate chips here)
Instructions
- Preheat the oven to 325 degrees fahrenheit
- In a large bowl with a hand mixer on medium speed, cream together the butter, peanut butter, sugar, and brown sugar for 2 minutes until fluffy.
- Add in the eggs one at a time until well combined. Then add in the vanilla
- Add in the dry ingredients and mix until just combined
- Scoop cookies into ~3 tablespoons scoops and roll each piece of dough into a ball. Top with flaky salt if using
- Bake cookies on a parchment lined cookie sheet for about 11 minutes. They will spread so we recommend 4 per sheet
- After baking, they should be golden on the outside and soft in the middle. Set aside to cool
- In a small bowl melt chocolate in the microwave. Stir every 30 seconds to ensure it does not burn
- Place 2 teaspoons of melted chocolate on the bottom of the cookie. Gently press it back onto the parchment lined baking sheet so it’s evenly coated. Allow it to harden before eating
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