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