Chocolate-Dipped Peanut Butter Cookies

I just found a way to make my favorite peanut butter cookie recipe even better — Dip them in dark chocolate!

These cookies got a big thumbs up from my husband which is why I decided to make them for my recent fundraising bake sale at Trinity Episcopal Cathedral.  These are decadent but they are also very easy to make.

Here's the recipe:

Chocolate-Dipped Peanut Butter Cookies
(makes about 40 cookies)
1 1/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup old-fashioned crunchy peanut butter
1/2 cup vegetable shortening
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 egg

Preheat the oven to 350 degrees.

In a medium sized bowl, combine the flour, baking soda, baking powder and sea salt.

In a large bowl, whip together the peanut butter and shortening. Add the sugars and beat until light and creamy. Add the egg and mix well. Finally, stir in flour mixture.

Roll the dough into 1-inch balls and space them apart on a parchment lined baking sheet. Flatten the cookies with a fork, pressing down twice in a crosshatch pattern.

Bake the cookies for 10 to 15 minutes or until golden brown.
 

Cookies ready for the oven.

The cookies after baking.

Dipping the Cookies:
10 oz. dark chocolate, divided (I like Callebaut brand Belgian chocolate best)


First off, have your cookies at hand, ready to dip and a counter or sheetpans lined with parchement paper before you prepare the chocolate. You have to have a place to set your cookies after dipping.

Place 8 oz. of the chocolate in a small microwave safe bowl. You need to use a bowl that adequately holds the chocolate but is small enough so that the chocolate isn't too spread out. You need depth for the dipping.

Microwave the chocolate in intervals of 30 seconds, stirring after each until the chocolate is thoroughly melted. Immediately add the remaining 2 oz. of chocolate and stir until it's also thoroughly melted. This is called the seeding method and is a simple way to temper the chocolate.

Dip a cookie about 1/3 into the melted chocolate and give it a gentle shake to remove any excess. Place the cookie on parchment and keep working quickly until all the cookies have been dipped. Leave the cookies on the parchment until the chocolate is completely set.

Be sure to have pans lined with parchment paper ready before you start dipping the cookies. You have to have a place to set them.

Leave the cookies on the parchment lined trays until the chocolate sets. You can speed the process by putting them in the refrigerator.

When the chocolate sets it will look like this.

Chewy Peanut Butter Cookies

 Just one of these cookies and a cup of hot tea is the perfect pick-me-up. These peanut butter cookies are chewy, dense and very satisfying.

The must have ingredient to make them is old-fashioned crunchy peanut butter. Creamy peanut butter just won't do when it comes to making chewy peanut butter cookies.

Chewy Peanut Butter Cookies
(makes 40 cookies)
1 1/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup old-fashioned crunchy peanut butter
1/2 cup vegetable shortening
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 egg

Preheat the oven to 350 degrees.

In a medium sized bowl, combine the flour, baking soda, baking powder and sea salt.

In a large bowl, whip together the peanut butter and shortening. Add the sugars and beat until light and creamy. Add the egg and mix well. Finally, stir in flour mixture.

Roll the dough into 1-inch balls and space them apart on a parchment lined baking sheet. Flatten the cookies with a fork, pressing down twice in a crosshatch pattern.

Bake the cookies for 10 to 15 minutes or until golden brown.

Cookie Cups

My friend Cheryl gave me this clever idea of making cookie dough and then pressing it into mini muffin tins to make a cookie cup. Then, you can fill it with a dollop of whatever you like — cream cheese icing, jam, chocolate....be creative.

I made peanut butter cookie cups and filled them with chocolate ganache and crushed peanuts.


Here are some tips:

Be sure to spray your mini muffin tin with nonstick spray to help release the baked cookie cups.

Find a kitchen tool to help press a deeper indentation into the cookies after they've baked. I like to use the round 1-inch end of my spatula.

My perfect tool for pressing an indentation into the baked cookies.

Let the cookies cool before lifting them out of the pan.


Have fun and experiment with interesting flavor combinations. And, please share your ideas with me.


Peanut Butter and Chocolate Cookie Cups 
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crunchy peanut butter
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg

Cream the peanut butter, shortening, and sugars until well mixed. Beat in the egg and finally add the dry ingredients.

Roll the dough into 1-inch balls and place in greased mini muffin tins. Press down the ball in the center to make and indentation and force the dough up the sides.

Bake in a 350 degree oven for 10 to 15 minutes.

When the cookies come out, immediately press down on the center of the cookie cup to force the indentation to stay. Cool and remove from pans.

Fill with chocolate ganache and crushed peanuts.


Ganache
12 ounces chocolate, chopped into small pieces (chips also work)
1 cup heavy cream

Place the chocolate pieces in a large bowl. Heat the heavy cream on medium high until it comes to a boil. Immediately remove from heat and pour over chocolate.

Stir until the chocolate is melted and glossy. Allow to cool until it's the desired consistency for piping. It's okay to put it in the refrigerator to speed up the process. Keep checking the ganache. If it gets too firm, it will be difficult to pipe.

Pipe or spoon into the cookie cups and top with crushed peanuts. The chocolate with set up more as it cools.