Dessert & Baked Goods › Chocolate-Dipped Peanut Butter Cookies

Jane says you can double or triple this recipe and the cookies come out great. This recipe makes about 2 dozen cookies depending on the size.

• 1/2 cup butter
• 1/2 cup creamy peanut butter
• 1-1/4 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 16 oz of milk chocolate (or the chocolate of your choice)

SPECIAL EQUIPMENT: Jane uses a free-standing electric mixer, but you can use any other mixer or even a wooden spoon.

Mix the Ingredients

1. Put 1/2 cup of butter (room temperature) and 1/2 cup creamy peanut butter of your choice into a mixing bowl. Mix for 30 seconds or until they're blended together. Scrape the sides to make sure none of it goes to waste

2. Add 1/2 cup of sugar and 1/2 cup of brown sugar to the bowl. Mix that for another 30 seconds or so until blended

3. Add 1 egg and 1/2 tsp of vanilla to the bowl. Mix until blended

4. Add 1-1/4 cup of flour, 1/2 tsp baking soda and 1/2 tsp baking powder to the bowl. Mix until blended. Start off slowly when mixing to make sure that it doesn't make a mess

5. Once it's all mixed together, put it in the refrigerator to chill for about an hour

Form and Bake the Cookies

1. Preheat your oven to 375 degrees

2. Using a spoon, scoop dough and mold it to the shape of the spoon. Roll it off the spoon onto a greased cookie sheet. Jane baked her cookies on silicone mats which she highly recommends to keep cookies from burning

3. Space the cookies with no more than 3 in a row so they have enough room to bake

4. Once the batch is on the sheet, pop them into the oven for 10 to 15 minutes. Make sure to watch them though, since they start to cook quicker batch by batch. Let cookies cool

Dip the Cookies in Chocolate

1. Melt the chocolate either on the stove or in the microwave and put it in a bowl. If you microwave the chocolate, heat it for 30 seconds, stir, then microwave for another 30 seconds

2. Take each cookie, dip it in the chocolate halfway at an angle (so it doesn't break). One side should have a bit more than the other. Then, let the excess chocolate drip off. Finally place the cookie onto the sheet. Repeat.

3. Once your cookies are all dipped, pop them in the freezer and let them chill until they have hardened (5-10 minutes). There's no need to refrigerate them after that

4. Enjoy!