So I guess December is the official cookie baking month, right? I don’t feel so bad about making/eating cookies in November and December. Diets are what January is for. I consider myself quite the cookie connoisseur but I realized last month that despite my love for all things peanut butter, that I’ve never made peanut butter cookies from scratch. Of course, I had to remedy this immediately. Brandon had a cookie craving one night and didn’t want to wait the requisite 36 hours for chocolate chip cookies so I found this recipe and whipped it up. I LOVED how fast and easy these were to make. This recipe also had more peanut butter in it than any others I found, and I don’t think you can go wrong with more peanut butter.
While I liked these cookies a lot, I couldn’t help but think that peanut butter always tastes better with chocolate. I remembered a cookie recipe I saw where they dipped the cookies in melted chocolate and then let it set. I tried this with some of the batch I made and it just brings the cookies to a whole new level. Truly irresistible, so irresistible that we ate all the chocolate dipped cookies before I could take pictures of them.
Fast forward to this past weekend when I got another cookie craving after seeing these Peanut Butter Chocolate Chip Cookies on Erin Cooks. These are also very simple and fast to make, but they weren’t nearly as peanut-buttery as the other recipe. Since you have the chocolate chips in there, you don’t mind so much. But I did ratchet it up even more but using half peanut butter chips and half chocolate chips. So good!
Both recipes are pretty similar as far as the actual peanut butter cookie part goes, but I think I’ll be going with the first recipe (posted below) next time since it was so much more peanut-buttery, though I might throw in some chocolate chips, too. I just can’t resist that combination! I don’t even want to think about making that AND dipping it in melted chocolate. That would just be pure evil disguised in chocolate-peanutbuttery goodness.
Irresistible Peanut Butter Cookies
Dessert | Yield: 36 cookies
Prep time: 15 min | Cook time: 8 min | Total time: 30 min
- 1/2 cup butter
- 3/4 cup creamy peanut butter
- 1 1/4 cups brown sugar, firmly packed
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
Optional chocolate dip:
- 1 1/2 tsp. butter
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 375 degrees.
- Combine peanut butter, butter, brown sugar, milk, vanilla and egg in large bowl. Beat at medium speed of electric mixer until well-blended.
- Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased or parchment lined baking sheet. Take a fork and dip it in some vegetable oil, then dip into a bowl of sugar. Flatten a drop slightly in a crisscross pattern with the fork. Repeat with each drop, dipping the fork in the sugar again after each one.
- Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.
- Optional: After the cookies have cooled, melt chocolate chips and butter on the stove or in the microwave. Use a smallish pan/container, something that you can fit the cookie into, but that’s not too wide (or you won’t get enough chocolate on the cookies, aim for 1/4 to 1/2 submersion). Dip your cookies in one at a time and lay out on wax or parchment paper to cool and set, 30 minutes to an hour.
Note: I found that for this and other recipe I linked to, that cook time depends on when you plan on eating these. If you want to eat these straight from the oven, I recommend you add 2-3 more minutes or else they will be gooey to the point of being undercooked. Adding the time will make the outside darker and a bit crispier, but they will be more done in the middle. However, if you plan to serve either recipe at a party or event the next day, DO NOT overbake them, because once they sit overnight they will be set and will still be very soft and chewy, while the overcooked ones will be harder and crispier.