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