Chocolate Dipped Peanut Butter Cookies


Today I’ll begin working on the round-up for my month-long celebration of having 100,000 visitors to Sass & Veracity and drawing a winner for Gordon Ramsay’s new book, Three Star Chef.

I hope to have it posted tomorrow along with the your links that I promised and the well-deserved thanks to those of you who took the time to stop by and say hello.  I do know how hard it is to get around to the blogs you enjoy, then try and juggle all the events that take place in FoodLand, so I appreciate that you took the time for mine.
I baked some cookies for you while you wait to see who the winner is (such a liar — I made them for my son, but let’s pretend, ‘kay?), and since lots of you choose to comment diligently, but didn’t send in a recipe too, I’ve decided I need a runner up prize, too.  I think this is a textbook example of negative reinforcement, but you’re worth it.

I’ll let you know what the runner-up prize is tomorrow.  Must.  Go.  Shopping.  Hmmm…jalapeno sauce, habanero salsa, chipotle peppers…If you have any ideas, by all means, let me know immediately and I’ll hop right on it!

Chocolate Dipped Peanut Butter Cookies

1-1/4 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened at room temp
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 c. super chunk peanut butter
1 egg
1 tsp. vanilla
1-1/2 c. semi-sweet chocolate chips
1-1/2 tsp. shortening
1 c. dry roasted peanuts, chopped

Preheat oven to 350 degrees F and set two racks in the center of the oven.  Prepare two baking sheets by lining with parchment or silicone.

In a small bowl, whisk together the first four ingredients and set aside.  Then in a large bowl, cream the butter and sugars together until light and fluffy.  Add the peanut butter, egg, and vanilla and beat until well blended.  Add the flour gradually, mixing well in between additions.

Place mixing bowl in the fridge for about 30 minutes to chill the batter, then scoop by tablespoons and roll into approximately 16-18 balls.  Place on baking sheets in alternating rows of two and three.  Moisten a dinner fork, then dip back of tines into sugar and press each ball twice in a perpendicular fashion.

Bake for 12 minutes or until golden and let sit on baking sheets for a few minutes before removing to baking racks to cool completely.

In a container that is wide enough to dip your cookies into, but not too wide, pour chocolate chips and shortening.  Microwave on high in 15 second increments, removing each time and stirring ingredients before putting back into the microwave.  Depending on the microwave, this will take about  four 15-second intervals.  Stir longer than you may want, as the chocolate will melt as you stir, and you don’t want to overheat and burn the chocolate.

Dip each cookie into the melted chocolate about 1/3 of the way up and set on a piece of parchment.  Sprinkle immediately with chopped peanuts and let sit until chocolate is completely set, about 30 minutes.  Store in a well sealed, airtight container.



  • I am not a great peanut butter fan for some reason, but love Jif creamy if I’m going to eat it.  The menfolk in the house like superchunk, so I lose.  You can use any type for these, I’m sure, but I’ll argue about Jif being the best.  You know, if you’re in the mood to argue.
  • You can melt the chocolate and shortening on the stove over a double boiler, too.  The microwave works great for this, but you have to be patient with the stirring or you’ll ruin the chocolate.  I promise.  Nothing like burnt chocolate stinking up your house.
  • The cookies are nice and chewy — not crunchy.  Leaving them in the oven will get them crunchier, but keep an eye on them.  15 minutes in the oven may be close.
  • If you’re short of time, dollop the soft batter onto the baking sheets, then press with the fork.
  • I was going to drizzle the chocolate onto these instead of dip them, but my son said NO WAY.  He won.  Good choice.