Chocolate-Dipped Peanut Butter Cookies

When I was in Toronto last week for work, I ate a cookie from a dessert tray during a meeting that I was immediately determined to recreate. The concept was simple: Bake a very large peanut butter cookie, cut said cookie into quarters, and dip the pointy side of each piece in chocolate.

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Chocolate plus peanut butter, as every American knows, is just about the best flavor combination there is, and so — no surprise here — the cookie was delicious. Simple, but perfect in its simplicity.

I went with the peanut butter cookie recipe from this (also amazing) recipe, modifying it to add the chocolate-dipped component. I used semi-sweet chocolate chips, but these cookies would also be great with a less sweet, darker chocolate coating as well.

Chocolate-Dipped Peanut Butter Cookies

Ingredients 

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 12-ounce bag of semi-sweet chocolate chips (or the chocolate of your choice!)

Directions

  • Don’t preheat your oven yet! (Remember, you have to wait at least an hour after making the dough before baking.)
  • In a medium bowl, sift together the flour, baking soda, and salt, and set aside.
  • In the bowl of an electric mixer, cream together butter and both sugars on medium speed until combined.
  • Add in the peanut butter, egg, and vanilla, then turn the mixer to high and beat until the dough becomes light in color and nice and smooth.
  • Turn the mixer speed to low and slowly incorporate the dry ingredients.
  • Mix until combined.
  • Cover the dough and chill it for at least an hour.
  • Once you’re ready to bake your cookies, preheat the oven to 350 degrees and line cookie sheets with Silpats or parchment paper.
  • Roll dough into large fist-sized balls, flattening each ball of dough and using a fork to place criss cross lines on top. Repeat with the rest of the dough.

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  • Bake for 11-15 minutes, or until golden brown.
  • Cool about 80% of the way, then slice each cookie into four pieces. Let cool completely.

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  • Set out a couple of pieces of parchment paper on the counter.
  • Once your cookies have cooled, melt chocolate for dipping. I’d recommend using a small ramekin-sized bowl and melting the chocolate in stages in the microwave. Nuke for 30 seconds at a time, then stir until completely melted.
  • Either dip cookies into the chocolate mixture or use a spoon or butter knife to spread the chocolate over the pointy end of the cookie (on all four sides of the cookie). After covering a cookie piece in chocolate, place it on the parchment paper to set.

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  • Store in covered container to keep fresh. Enjoy!

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