Super Soft & Chewy Peanut Butter Cookies
Incredibly soft and chewy on the inside and packed with loads of peanut butter flavor, these Chocolate Dipped Peanut Butter Cookies will be your new favorite, go-to cookie! Dipped in a semi-sweet melted chocolate and garnished with chopped peanuts, this classic cookie recipe is an easy one to make that tastes absolutely delicious, and will stay soft for days!
Servings: 24 cookies
Equipment
Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter room temperature
- 1 cup Peanut Butter creamy
- 3/4 cup Light Brown Sugar firmly packed
- 1/4 cup Granulated Sugar
- 1 tbsp Milk
- 1 tsp Vanilla Extract
- 1 Large Egg room temperature
- 1 cup Semi-Sweet Chocolate Chips melted
- 1 tsp Vegetable Shortening for melting with the chocolate
- 2/3 cup Salted Peanuts chopped
Instructions
- Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF.
- Line two cookie sheets with parchment paper or silicone mats Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set to the side.1 1/4 cup All-Purpose Flour, 3/4 tsp Baking Soda, 1/2 tsp Baking Powder, 1/4 tsp Salt
- Using your hand mixer or a stand mixer fitted with the paddle attachment, cream the unsalted butter, creamy peanut butter, light brown sugar, granulated sugar, milk, and vanilla extract on medium-high speed until well blended. Add in the egg.1/2 cup Unsalted Butter, 1 cup Peanut Butter, 3/4 cup Light Brown Sugar, 1/4 cup Granulated Sugar, 1 tbsp Milk, 1 tsp Vanilla Extract, 1 Large Egg
- Set the mixer speed to low and gradually add in the whisked dry mixture until completely blended.
- Roll the peanut butter cookie dough into 1 inch balls spacing them about 1 1/2 - 2 inches apart. Place your flour coated cookie stamp over the top of each cookie dough ball and press down. Lift up and repeat with the remainder of the cookie dough balls. I highly recommend coating your stamps in the flour every 2-3 cookies to avoid sticking.
- Bake the stamped cookies for 8-10 at 375ºF. Let them cool on the cookie sheets for about 5 minutes before transferring them to a cooling rack to cool completely. They will be very soft, so make sure to use a spatula to transfer.
Alternative cross-hatch method
- If using the cross-hatch form method instead of the cookie stamps, roll the peanut butter cookie dough into 1 inch balls spacing them out 1 1/2 - 2 inches apart. Dip your fork into some cold water, then make the cross hatch or X pattern over top of the cookie dough ball, pressing down slightly.
For dipping the cookies into melted chocolate
- Take a medium size microwaveable glass bowl and heat the chocolate chips and 1 tsp of shortening in 30 second increments until completely melted and smooth. Dip a small portion of the cookie into the chocolate and then sprinkle with the chopped peanuts.1 cup Semi-Sweet Chocolate Chips, 1 tsp Vegetable Shortening, 2/3 cup Salted Peanuts
Notes
- I used Nordic Ware's Geo Cast Stamps. They have the best cookie stamps around, are well made, and have a good weight to them.
- You can use a fork like you would typically see in this classic peanut butter cookie recipe. Dip the fork in some cold water before making the classic criss-cross or X pattern over top of the peanut butter cookie dough, so it doesn't stick to the dough.
- If your dough keeps sticking to the cookie stamps, try coating or dipping your cookie stamps in all-purpose flour every 2-3 cookies you stamp. I found if I went longer in between coating the stamps, the cookies ended up sticking again. You can also try peeling the cookie away from the stamp using your fingers or a butter knife.
- The recommended bake time and temperature for this peanut butter cookie recipe is 8-10 minutes at 375ºF. Your cookies will spread slightly and should come out a light golden brown color.
- Kept in a tightly sealed container, these cookies will keep nicely for up to a week. That's if they're not totally gone by then!
Nutrition
Calories: 228kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 137mg | Potassium: 156mg | Fiber: 2g | Sugar: 13g | Vitamin A: 133IU | Calcium: 29mg | Iron: 1mg