Chocolate-Dipped Peanut Butter Chocolate Chunk Cookies

Chocolate-Dipped Peanut Butter Chocolate Chunk Cookies with Dark Chocolate Sprinkles | Kailley's Kitchen

Hey, guys!

I’m getting ready to head down to Naples, Florida for Memorial Day weekend, and well, nothing says “working to get bikini ready” like cookies. So, I made some cookies. And then dunked them in melted dark chocolate. And threw some dark chocolate sprinkles on top. Because #BeachBod.

The original peanut butter cookie recipe that inspired these is one my Mom makes frequently, and is a longtime family favorite; my Dad likes ’em best frozen, I prefer them microwaved until extra-soft (approx. 18 seconds, when frozen; yeah… I’ve had years to perfect this), and as for the rest of the gang? They’ll eat them pretty much any way they can get them. The cookies are thick (*ONLY if you chill the dough! Seriously, don’t skip that step), chewy, and overwhelmingly peanut butter-y– in the best way possible. And semi-sweet chocolate chunks lend just the right amount of ooey-gooey-melt-y factor.

Naturally, though, I wanted to make them next-level with a calorically significant upgrade (this is where the double-dose of dark chocolate comes into play).

Chocolate-Dipped Peanut Butter Chocolate Chunk Cookies

Chocolate-Dipped Peanut Butter Chocolate Chunk Cookies with Dark Chocolate Sprinkles | Kailley's Kitchen

Chocolate-Dipped Peanut Butter Chocolate Chunk Cookies with Dark Chocolate Sprinkles | Kailley's Kitchen

Chocolate-Dipped Peanut Butter Chocolate Chunk Cookies

Yield: About 3 dozen cookies

Chocolate-Dipped Peanut Butter Chocolate Chunk Cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups packed light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups creamy peanut butter
  • 1 Tablespoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 cups semi-sweet chocolate chunks
  • 11/2 cups dark chocolate, melted
  • Dark chocolate sprinkles

Instructions

  1. In a small mixing bowl, sift together flour, baking powder, and flour; set aside
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, oil, and sugars until light and fluffy
  3. Add eggs and beat until mixed
  4. Add peanut butter and vanilla extract and mix
  5. With mixer speed on low, slowly add dry ingredients to wet; mix until just incorporated
  6. Fold in chocolate chunks
  7. Cover bowl with plastic wrap and refrigerate for 4 hours or overnight
  8. Once dough has thoroughly chilled, preheat oven to 350 degrees F and line a cookie sheet with parchment paper
  9. Roll dough into 11/2" balls and place two inches apart on prepared sheet
  10. Bake for exactly 15 minutes (cookies may appear slightly under-baked-- this is okay!)
  11. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack to cool to room temperature
  12. Repeat with remaining dough
  13. Once cookies have cooled, melt dark chocolate and dip cookies in it; shake sprinkles on chocolate while still wet
  14. Place cookies back on cooled cookie sheet lined with parchment paper and let chocolate harden
  15. Serve immediately or store in an airtight container in the freezer for up to 1 month
http://www.kailleyskitchen.com/2015/05/18/chocolate-dipped-peanut-butter-chocolate-chunk-cookies/

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