Peanut Butter Chocolate Dipped Cookies
Equipment
- 1 medium size mixing bowl
- 1 stand up mixer or handheld mixer
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
For Dipping Chocolate
- 1 cup 72% cacao dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat the sugars, butter and peanut butter until light and fluffy.
- Add egg and pure vanilla extract to mixer bowl and mix till combined.
- Gradually add in the flour mixture to wet ingredients until combined.
- Using a small cookie scoop, drop dough balls onto parchment lined baking sheet.
- Bake for 10-12 minutes until edges are just lightly browned. Remove from oven and let cool on a wire rack.
To Make Dipping Chocolate
- Place chocolate chips and coconut oil into a small bowl and microwave in 30 second intervals, stirring in between until chocolate is smooth.
- Dip each cookie into the chocolate mixture.
- Place each cookie back onto wire rack to let cool and for the chocolate to set.
Notes
- Make sure to use room temperature butter. Cookies might not spread how they should if the butter is cold.
- Make sure to preheat oven before putting cookies in so they have the correct temp/time they need for baking.
- To melt the dipping chocolate, place chocolate in a small bowl with coconut oil. Microwave at 30 second increments stirring in between. It took me about 1 1/2 minutes to melt.
- If chocolate is not setting up after dipping the cookies in, place in fridge for 15-20 minutes to harden up.
- Store in airtight container