I got the idea for this cookie on Pinterest, and was immediately ashamed that I hadn’t thought of it myself. After all, I consider the combination of chocolate and peanut butter second only to cinnamon, and the idea to dip a peanut butter cookie into chocolate had never even occurred to me.
The recipe was on Ladyface Blog, but when I clicked on it, I found it was for a gluten free, dairy free peanut butter cookie- two things I never do voluntarily. 😉 For the GF DF version, check it out on her blog. I have actually made that cookie recipe several times when I am entertaining my gluten-free relatives, and for a gluten free cookie, it is actually quite good. Recipe from my blog is here.
Really, any excellent peanut butter cookie recipe will do. I used my favorite PB cookie recipe, and then I just dipped them in semi-sweet chocolate. Oh my, they are yummy. They are very, very yummy. These will be going to my husband’s work and far, far away from me.
The whole thing is quick and easy, which is always excellent for any cookie recipe. I was able to make them very quickly in between a trip to the gym, feeding my kids lunch, and before it got too dark for me to take pictures of it in natural daylight, which here in Seattle, is about 3pm.
In fact, kids got to have one when they were done with their lunch. Two very messy thumbs up. 🙂
1 cup creamy peanut butter
1/2 cup room temperature butter
1/2 cup white sugar
1/2 cup brown sugar, packed
3 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 tablespoon vegetable shortening
Preheat the oven to 350°. Line a cookie sheet with parchment paper.
Cream together butter, peanut butter, sugars, egg, and milk until light and fluffy. Mix together dry ingredients, and add to the butter mixture and mix well.
Roll dough into one-inch balls and roll each one in granulated sugar. Place each one on the cookie sheet and flatten slightly with a fork.
Bake for 8-10 minutes until still quite soft, but golden around the edges. Cool completely.
In a microwave safe bowl, put the chocolate chips and the shortening. Heat in 30 second intervals, mixing well in between. Watch it very carefully- if you burn the chocolate, there is no going back.
Dip half of each cooled cookie into the melted chocolate and then place on parchment until chocolate has hardened. Enjoy!