Thursday, January 3, 2019

Dark Chocolate-Dipped Peanut Butter Cookies

This recipe for Dark Chocolate-Dipped Peanut Butter Cookies is a variation of this recipe, which originally appeared on Taste As You Go in May 2012. If you love the combination of chocolate and peanut butter, then you're going to want to make these cookies!

Dark-Chocolate-Dipped-Peanut-Butter-Cookies-Recipe-tasteasyougo.com

Happy New Year, everyone!

2018 ended in a bit of a whirlwind. After house-hunting for five months, we finally closed on our new house on December 11th. Two days later, we moved into it... and two days after that, we decorated the house for the holidays as best we could. I wanted the house to feel festive as we prepared to celebrate our first Christmas in our new home. We still have quite a bit of unpacking to do, but the house is finally starting to feel like ours.

As thrilled as I was to have the move behind us, I also endured some heartbreaking moments in December. My grandmother passed away right before Christmas, and we said our final farewells to her on the 28th. And, as if I weren't emotional enough... the anniversary of my mother's passing came on the heels of my grandmother's funeral.

Needless to say, I'm ready for 2019.

But I'm not going to kick things off by sharing a healthy recipe or a post about my resolutions as you might expect. Instead, I'm going to ignore the fact that the holiday baking season is over and I'm going to share a decadent cookie recipe.

Dark-Chocolate-Dipped-Peanut-Butter-Cookies-tasteasyougo.com

This recipe for Dark Chocolate-Dipped Peanut Butter Cookies is a variation on this one... a cookie recipe I first shared back in May 2012.

The combo of chocolate and peanut butter always reminds me of my mom, especially around the holidays. Each Christmas, everyone in my family would fight over who got to eat the last peanut butter blossoms... So my mom and I would bake batches and batches of them so there would be plenty to share.

She's old enough to help me in the kitchen now, so Caroline and I have started baking cookies together, making sure to set some aside for Santa. Next year, though, I may skip the traditional peanut butter blossoms in favor of these.

Crunchy-Peanut-Butter-Cookies-tasteasyougo.com

Using butter gives the cookies a crunchy texture...

Dark-Chocolate-Dipped-Peanut-Butter-Cookies-tasteasyougo.com

Dark-Chocolate-Dipped-Peanut-Butter-Cookies-tasteasyougo.com

Dipping the cookies into chocolate allows you to use as much (or a little) chocolate as you want. You get the same flavor profile without having to unwrap all those Hershey Kisses.

Dark-Chocolate-Dipped-Peanut-Butter-Cookies-tasteasyougo.com

Plus the dipped cookies are flat, they're easier to arrange on a plate or package in a festive tin to share with loved ones. And that's the whole point, right?


Dark Chocolate-Dipped Peanut Butter Cookies
Recipe by Taste As You Go | Printable Recipe

If you love the combination of chocolate and peanut butter, then you're going to want to make these Dark Chocolate-Dipped Peanut Butter Cookies!

Prep time: 5-15 minutes
Cook time: 10 minutes
Total time: 15-25 minutes
Yield: 2 1/2 dozen

INGREDIENTS
  • 1/2 cup plus 1 tablespoon salted butter, at room temperature
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 10-ounce package dark chocolate melting wafers

INSTRUCTIONS
  1. Preheat oven to 375°F.
  2. Put the butter and peanut butter in the bowl of a stand mixer equipped with the paddle attachment. Beat the two on high speed for 30 seconds.
  3. Add the sugar, brown sugar, baking soda, and baking powder. Beat until combined. Start on low speed before increasing the speed to prevent the dry ingredients from flying out of the bowl.
  4. Add the egg and vanilla. Beat until combined.
  5. Add the flour a 1/4 cup at a time, slowly beating on a lower speed until all of the flour has been combined. You will likely need to increase the speed as you add more flour.
  6. If the dough is too soft, cover with plastic wrap and chill in the refrigerator for 10 minutes.
  7. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly with the tines of a fork, making a criss-cross pattern. Bake for 8-10 minutes, or until lightly browned on top.
  8. Remove from the oven and allow cookies to rest on the baking sheet for 2-3 minutes before transferring to a wire baking rack to cool.
  9. While the cookies are cooling, melt the chocolate according to the package directions. Dip each cookie into the melted chocolate and place carefully back on the cooling rack. Transfer the cooling rack to the refrigerator and allow to chill until the chocolate has set, about 10 minutes.
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Two years agoWhere I've Been
Three years agoFind Purpose in 2016
Eight years agoBrunch at Il Bastardo


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