Chocolate Dipped Peanut Butter Cookies
Servings: 20 cookies
Ingredients
- ½ cup salted butter melted, room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 1 cup creamy peanut butter
- 1 egg room temperature
- 1 ¼ cups all-purpose flour
- 2 tsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup granulated sugar for rolling
- 10 oz milk chocolate melting wafers I use Ghirardelli, but you can also use chocolate chips
Instructions
For the cookies:
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Add in the egg and peanut butter, and whisk until incorporated. Next add in the flour, corn starch, baking soda, baking powder and salt. Mix on low until just combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 16 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°.
- Once the cookie dough has chilled, roll each in the remaining granulated sugar. Space about 2 inches apart on a cookie sheet lined with parchment paper. Use a fork to flatten the cookie dough balls in a criss-cross pattern. Bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely. These cookies are soft so I like to freeze these for 30-60 minutes prior to dipping. It makes it way easier and the cookies won't fall apart!
For the chocolate dip:
- Line a baking sheet with wax paper or parchment paper. Once the cookies have chilled, melt melting wafers in a shallow heat proof bowl or plate according to directions. I typically microwave for 30 seconds, stir, then heat for 20 seconds at a time until completely smooth.
- Place each cookie, one at a time, into the melted chocolate. Use two forks to pick it up out of the chocolate and place on the prepared baking sheet. Allow to cool completely before serving!