Chocolate Dipped Peanut Butter Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 191kcal

Author: Lord Byron's Kitchen

In our home, you cannot go wrong with the classic combination of peanut butter and chocolate! These delicious Chocolate Dipped Peanut Butter Cookies are dipped in melted chocolate and topped with a sprinkling of chopped salted peanuts. These are so easy to make, so whip up several batches and gift them to your friends, neighbours, and coworkers!

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Ingredients

2/3 cups butter, softened
1/2 cup smooth peanut butter (do not use natural peanut butter)
1/4 cup sugar
1/4 cup honey
2 1/4 cups all-purpose flour
2 cups semi-sweet chocolate chips
1/2 cup salted peanuts, well chopped

Instructions

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a sauce pan, add the butter and the peanut butter. Over low heat, melt the two together, stirring well. Once smooth, remove from the heat.
Add the honey and the sugar; stir until sugar is dissolved.
Add in the flour and stir with a wooden spoon until well incorporated into the dough.
Portion the cookie dough into 2 tablespoon portions. Roll into balls and place them onto the prepared baking sheet, leaving 2 inches of space around each cookie.
Use the bottom of a drinking glass to flatten the cookie balls to roughly 3/8 of an inch.
Bake for 10 minutes.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling.
Once fully cooled, it's time to dip them into melted chocolate.
Transfer the semi-sweet chocolate chips to a microwave-safe bowl.
In increments of 30 seconds at half power, melt the chocolate, stirring well between each increment. Once the chocolate is fully melted and silky smooth, it's time to dip the cookies.
Working with one cookie at a time, dip it halfway down into the melted chocolate and set it onto a baking sheet lined with parchment paper. Top the chocolate-dipped portion of the cookie with a sprinkling of the chopped peanuts.
Once all of the cookies are complete, allow them to cool at room temperature until the chocolate is firm.
Transfer to a food-safe container with a tight-fitting lid and store at room temperature.

Notes

I used the leftover melted chocolate by drizzling it over the cookies.

Nutrition