In this post: Chocolate Dipped Salted Peanut Butter Cookies

Today, something sweet for you: Chocolate Dipped Salted Peanut Butter Cookies. This is a bit of a recipe remix here – a hybrid of two cookie recipes that I have been making for the better part of my life (I say better part because it’s the part with cookies, clearly). I literally have to keep myself from making these weekly, because I love them so, and will wolf down the whole batch in an embarrassingly short period of time if I don’t watch it. They’re absolutely delicious.

I popped one of these cookies into each of two mini ziplock bags for my kids’ lunch boxes last week, finishing with little love notes that I scribbled on with a Sharpie that I was very excited to find lurking in the back of a junk drawer. In that moment, I felt truly victorious. I may have poured soy sauce into my coffee (oops) and completely forgotten about an appointment that I’d had scheduled that day, but in that brief moment, as I dropped those cookie bags into their respective lunch boxes, I felt victorious, like I just really had my act together. I knew my kids would be so happy when they saw the cookies, and that knowledge simply overrode the other lingering blunders of the day.

Simple, classic and very un-gussied, these are my favorite PB cookies. I’ve just leveled up a little and dipped them here in some glossy, melted semi-sweet chocolate, gilding them with some chopped peanuts for good measure and crunch. That crunch! These are truly the best ever soft peanut butter cookies – at least that I’ve tried. Yes, you can make peanut butter cookies with three ingredients – the internet is flooded with 3-ingredient peanut butter cookie recipes, and that’s cool. But to me, these soft cookies are where it’s at. They benefit significantly from a little baking soda, a splash of vanilla, multiple sugars … The ingredient list isn’t very long and it consists of basic staples that you probably already have on hand if you ever do any baking.

There is just something so unabashedly homey and lovely about a classic, soft peanut butter cookie and these are just the best. The little extra bit of saltiness comes from salted butter – as opposed to sweet cream/unsalted – and I love how it plays with the sugars and sweet chocolate. I also chop salted peanuts to sprinkle on the top as well. But, you could use honey roasted and it would be equally delicious.

NOTE: I do want to note here for you that the cookies will be incredibly soft and tender when you pull them out of the oven, and you won’t even be able to handle them. You might be tempted to put them back into the oven, but resist that urge! They will firm up as they cool, I promise. They need to cool down completely before they set up and become ready to dunk in that chocolate. So, when you’re planning to bake them, just make sure to allow for that cooling time, and you’ll be good to go.

Enjoy, everyone, and happy Sunday to you.

xx, L

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Chocolate Dipped Salted Peanut Butter Cookies

Soft, pillowy, slightly salty peanut butter cookies made extra special with the addition of chocolate and chopped peanuts.

Ingredients

• 1 cup creamy peanut butter
• ½ cup salted butter
• ½ cup granulated sugar plus a little extra for rolling
• 1/2 cup packed light brown sugar
• 1 egg
• 3 tsp vanilla extract this is really to taste
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup semi-sweet chocolate chips melted per package directions
• ¼ cup chopped salted peanuts

Instructions

1. Preheat your oven to 350 degrees F.
2. Line two baking sheets with parchment paper or silicone baking mats.
3. In a large mixing bowl, cream together the peanut butter, salted butter, ½ cup of the granulated sugar, the brown sugar, egg, and vanilla, whipping everything until light and fluffy.
4. In a medium bowl, stir together the flour, baking soda, and salt. Add the dry mixture to the wet, and mix just until everything is evenly combined.
5. Scoop or spoon the dough into 1-inch balls (give or take) and roll them in some granulated sugar. Place on your baking sheet and then press them down with the tines of a fork to create the classic criss-cross pattern.
6. Bake for 8 to 9 minutes (no more!). Let them cool completely on the baking sheet before you do anything with them. They will be incredibly soft, but just give them time … they will firm up for you.
7. Once the cookies are totally cool, dip them gently into the melted chocolate and place them back on the baking sheet or, even better, onto a baking rack, so the chocolate can harden. Sprinkle with the chopped nuts while the chocolate is still melty.
8. These will keep well in an airtight container for up to 4 days.