Wow. That title is a mouthful. But so are these cookies – in the most beautiful way! My recent goal of getting better in the kitchen (how can I love Martha Stewart but hate cooking???) has led me to buy a pantry full of baking necessities which need to be used up… before they go bad. I mean flour can’t sit around for more than two weeks right?! Anyway, I got bit by the baking bug yesterday and decided to make these Peanut Butter Chocolate Chip Cookies (with a few adaptations) via the lovely Joy the Baker. I made them in part because I love cookies and last week’s attempt at Browned Butter Chocolate Chip Oatmeal Cookies was less than stellar. I also already had all the ingredients on hand due to said Browned Butter Chocolate Chip Oatmeal Cookie attempt, so I was super happy to spend my afternoon off whipping up something yummy in the kitch. The recipe makes a ton of dough and the end result is a buttery and chewy cookie that gets made even better by dipping them in melted leftover chocolate chips. Innovative, I know!
Chocolate Dipped Chocolate Chip Peanut Butter Cookies
adapted from Joy the Baker
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter – crunchy or smooth (Joy said not to use natural but it was all I had so I did it anyway!)
1 cup brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup chocolate chips (reserve another 1/2 cup for melting/dipping)
1/2 cup granulated sugar for rolling cookies
Preheat oven to 350 degrees F. Whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter on medium speed for a minute or two (I did this by hand, with a wooden spoon) until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Place on baking sheet, sugar side up, leaving 2 inches between them. Dip the tines of a fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened rough of dough with crisscross indentations.
Bake the dough for 12 minutes, rotating the baking sheets at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
Once cookies have cooled, heat the reserved 1/2 cup chocolate chips in the microwave in a microwavable bowl for about 45 seconds, stirring after each 15 second interval. Once completely melted take each cooled cookie and dip half into the chocolate, using a spoon to spread evenly. Place back on a plate or cooling rack and put into the refrigerator to allow chocolate to set, approximately 20 minutes.
Then eat your heart out!