Soft & Chewy chocolate dipped peanut butter cookies
soft and chewy peanut butter cookies have deliciously tender centres, a rich PB flavour, and a smooth milk chocolate dip for the perfect sweet finish. Ideal as edible gift cookies, Father’s Day treats, or a cosy bake, these chocolate-dipped peanut butter cookies are simple, indulgent, and wonderfully moreish.
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Servings: 18
Ingredients
- 175 Grams All purpose flour
- 115 Grams Butter
- 230 Grams Peanut butter
- 1 Egg
- 1 teaspoon Vanilla extract
- 95 Grams Light brown sugar
- 95 Grams Caster sugar
- 350 Grams Milk Chocolate
- 1 teaspoon baking powder
- sea salt flakes
Instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.Add the butter and sugar to a mixing bowl and use an electric whisk to cream together until pale and fluffy.
- Add the peanut butter and mix until combined.
- Mix in the egg and vanilla extract until smooth.
- Add the flour and baking powder, then mix everything together until a soft cookie dough forms
- Roll the dough into 1-inch balls using your hands. Place them onto the prepared baking tray, leaving space between each cookie as they will spread slightly.
- Use a fork or potato masher to gently flatten each cookie and create a pattern on top.
- Sprinkle a little caster sugar over the cookies, then bake for 10 minutes
- The cookies will be very soft when they come out of the oven, so allow them to cool and firm up on a cooling rack.
- While the cookies are cooling, melt the chocolate using a bain-marie. Bring a small pan of water to a gentle simmer, then place the chocolate in a heatproof glass or metal bowl over the pan, making sure the bowl does not touch the water. Stir until melted and smooth
- Dip each cooled cookie halfway into the melted chocolate, then place back onto the cooling rack. While the chocolate is still warm, sprinkle with a little sea salt. Leave to set before serving.
Notes
- The cookies will look very soft when they first come out of the oven, but they will firm up as they cool.
- Leave enough space between each cookie on the baking tray, as they will spread slightly while baking.
- Potato masher creates a lovely textured pattern, but a fork works well too.
- Make sure the cookies are completely cool before dipping them in chocolate, otherwise they may break.
- A small sprinkle of sea salt balances the sweetness and works beautifully with the peanut butter and milk chocolate.
- Store in an airtight container to keep the cookies soft and chewy.