Cookies

Chocolate-Dipped Peanut Butter Cookies

Peanut-Butter-Cookies

Prep Time: 45 Minutes

Cook Time: 19 minutes

Total Time: 1 hour 4 minutes

Yield: 8 servings

Peanut-Butter-Cookies

Recipe by Sara Alvord

Ingredients

  • ¾ C. + 2 Tbsp. light brown sugar
  • 1 egg, room temperature
  • ½ tsp. Maple Grove Farms® Pure Maple Syrup
  • ¼ tsp. Spice Islands® Pure Vanilla Extract
  • ¼ tsp. Clabber Girl® Baking Powder
  • ¾ C. smooth peanut butter

Chocolate Shell

  • 1/2 C. semi-sweet chocolate chunks or chips
  • 1 tsp. Crisco® All-Vegetable Shortening

Directions

  1. Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
  2. In a medium bowl, whisk the light brown sugar and egg until smooth. Whisk in the vanilla extract, maple syrup, and baking powder.
  3. Fold in the peanut butter with a spatula until fully mixed in, completely smooth, and dough-like.
  4. Scoop 8 individual portions from the dough, measuring 2 tbsp. each, and place spread them out on the prepared baking sheet. Refrigerate for 30 minutes, up to an hour.
  5. Bake for 17-19 until golden brown.
  6. While the cookies bake, melt 1/2 C. chocolate chunks in the microwave in 15 second increments until smooth. Stir in the all-vegetable shortening and set aside.
  7. Allow the cookies to briefly cool, then dip half of each cookie into the melted chocolate. Allow the chocolate shell to set before serving.

Chocolate-Dipped Peanut Butter Cookies

Peanut-Butter-Cookies

Prep Time: 45 Minutes

Cook Time: 19 minutes

Total Time: 1 hour 4 minutes

Yield: 8 servings

Ingredients

  • ¾ C. + 2 Tbsp. light brown sugar
  • 1 egg, room temperature
  • ½ tsp. Maple Grove Farms® Pure Maple Syrup
  • ¼ tsp. Spice Islands® Pure Vanilla Extract
  • ¼ tsp. Clabber Girl® Baking Powder
  • ¾ C. smooth peanut butter

Chocolate Shell

  • 1/2 C. semi-sweet chocolate chunks or chips
  • 1 tsp. Crisco® All-Vegetable Shortening

Directions

  1. Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
  2. In a medium bowl, whisk the light brown sugar and egg until smooth. Whisk in the vanilla extract, maple syrup, and baking powder.
  3. Fold in the peanut butter with a spatula until fully mixed in, completely smooth, and dough-like.
  4. Scoop 8 individual portions from the dough, measuring 2 tbsp. each, and place spread them out on the prepared baking sheet. Refrigerate for 30 minutes, up to an hour.
  5. Bake for 17-19 until golden brown.
  6. While the cookies bake, melt 1/2 C. chocolate chunks in the microwave in 15 second increments until smooth. Stir in the all-vegetable shortening and set aside.
  7. Allow the cookies to briefly cool, then dip half of each cookie into the melted chocolate. Allow the chocolate shell to set before serving.

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