One of my husband’s favorite cookies is the peanut butter cookie. He loves the crisp crunch when he bites in and the smooth peanut butter flavor that follows.
Since Valentine’s Day is almost upon us, and I have some Chocoley chocolate left over, I decided to make him some peanut butter cookies and dip them in chocolate.
I won’t lie – I was definitely excited about this too. And so were my boys. My 3-year old was asking about cookies for a couple days leading up to me baking them.
I ended up using a recipe I’ve used before with great success. This recipe was courtesy of food.com, and it makes 4 dozen cookies.
I decided to make all of the dough, but only dip a dozen in the chocolate, so I could save some for the future. Chocoley, the company that was kind enough to send us some chocolate to try, is unfortunately going out of business.
I have to hoard this delicious chocolate and make it last as long as I can. Check out the other recipes I made with this chocolate – White Chocolate Cheesecake Pops, Cookies and Cream Fudge, and Candy Cane Peppermint Bark!
Cookies are a pretty good place to start as a beginner, and they allow you to tweak them as you get more comfortable with baking in general. Adding a dipping chocolate and some sugar sprinkles was my easy way to spice these up.
This recipe called for brown sugar, white sugar, all-purpose flour, baking powder, baking soda, butter, vanilla extract, eggs, peanut butter, chocolate for dipping, and the sugar sprinkles.
Whew. Seems like a lot, but it comes together pretty quick and easy.
To start, I preheated the oven to 350 degrees. Then I pulled out my KitchenAid mixer. I was able to get the ingredients for all 4 dozen cookies in this thing. Woohoo!
I put the softened butter, peanut butter, and both sugars together in the mixing bowl. I then creamed them together, using a spatula to scrape down the sides.
Once it was all mixed thoroughly, I added the 2 eggs, one at a time, mixing well after each one. I had to scrape down the sides for this as well.
Next, I added the baking powder, baking soda, and vanilla extract. After a good mixing, I put the flour in.
Things can get a little tricky with this, since the mixer can have a hard time getting all the ingredients off the bottom. I started with mixing in the bowl, but I ended up using my hands to take the dough out and knead the dry ingredients at the bottom of the bowl into the dough.
Once the ingredients were mixed well, I started rolling chunks of cookie dough into balls. I made them about an inch or an inch and a half across.
With four in each row, I was able to fit a dozen on the silicone mat on the cookie sheet. Then I took a fork and made a criss-cross pattern in each cookie, because a peanut butter cookie isn’t a peanut butter cookie without that distinctive pattern!
The cookies can then go in the oven. The original recipe called for 6-7 minutes in the oven, but I have found, through trial and error (and depending on the size of my cookies!), that the time needs to be closer to 15-20 minutes.
When I checked them after 7 minutes, they were still raw. At around 18 minutes, they were just about done, and they got crispy after taking them out of the oven.
I let the cookies rest on the cookie sheet for a few minutes before I tried to move them to a wire rack. Once I moved them, I let them cool fully.
While I waited for the cookies to cool, I got to work heating up the chocolate. I put enough of the chocolate melts in the bottom of the bowl so that I would have a good inch or so of chocolate to dip the cookies in.
I melted the chocolate in the microwave at 50% power in 30 second intervals. Once it was almost melted, a good stir melted whatever was left.
Once I was ready to dip, I put a sheet of aluminum foil under the cooling rack to catch any drips from the chocolate. After dipping each cookie, I put it back on the rack to harden. I also shook out some sugar sprinkles on to the chocolate covered part of the cookies to give them a little red and white Valentine’s Day cheer!
They hardened quickly, and boy was my husband a happy guy when he got to eat one! Don’t they look yummy?
Chocolate Covered Peanut Butter Cookies
Delicious chocolate dipped peanut butter cookies with a crisp crunch and a smooth, melt in your mouth, peanut butter flavor.
- 1c peanut butter, creamy
- 1c white sugar
- 1c brown sugar, packed
- 1c butter, softened
- 2 eggs
- 1tsp baking powder
- 1tsp baking soda
- 1tsp vanilla extract
- 2 1/2c all-purpose flour
- Melting chocolate for dipping
- Sugar sprinkles
- Cream together softened butter, both sugars, and peanut butter until well combined
- Add eggs one at a time, mixing after each one
- Add baking powder, baking soda, and vanilla extract, and mix well
- Add flour, and mix well
- Roll dough into balls roughly 1-1 1/2 inches
- Space about 2 inches apart on cookie sheet
- Cook in preheated 350 degree oven for 15-20 minutes
- Let cool on cooling rack (cookies will harden when cooled)
- Melt dipping chocolate in microwave at 50% power in 30 second intervals until almost completely melted. Stir to melt anything left over
- Dip cooled cookies in chocolate, and put back on rack
- Sprinkle sugar sprinkles on chocolate after dipping
- Allow chocolate to harden fully before eating or packaging
You may have to adjust the cooking time depending on the size of your cookies.
Stay tuned for another delicious Valentine’s Day cookie! I couldn’t make just one!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.