I made a batch of these to take to Ohio for a week long visit we have planned with Will’s family. I started taking baked goods after Will’s Dad did my taxes for the first time. It was my way of thanking him for keeping me out of jail should I have to do my own taxes. They would be royally messed up.
Then the baked goods continued when Will’s youngest brother started college and we sent him care packages.
So I’ve been on this kick. And this idea of chocolate dipped peanut butter cookies is amazing as a reality.
Kind of like peanut butter cups but in a soft cookie form. That’s what you do when you have chocolate chips and don’t want plain old cookies.
Recipe for chocolate dipped, peanut covered pb cookies
- 1 cup unsalted butter; softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup quick oats
- 2 cups semisweet chocolate chips
- ½ cup chopped peanuts
Preheat oven to 350 degrees F.
In a large bowl, mix together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended add in vanilla and mix to combine.
In a medium bowl, combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by tablespoons onto ungreased cookie sheets.
Bake for 10 minutes, or until just lightly browned around the edges. Cool for 5 minutes on cookie sheet then transfer to cooling rack.
Once cookies are completely cooled, melt the chocolate chips in the microwave on medium power. Stir every 30 seconds until the chips are melted and smooth.
Working over the bowl of melted chocolate, spoon the chocolate over 1/2 of each cookie. Allow the access chocolate to flow back into the bowl. Sprinkle the wet chocolate with chopped peanuts and place on wax paper to harden.