My grandma always used to make us giant, chocolate dipped peanut butter cookies. As a child, I thought she dipped them in fudge.

As I got older I realized it was just melted chocolate, but my memories of these cookies have only gotten fonder over time.

I wanted to attempt to recreate her recipe, but have altered it a bit to make the cookies slightly smaller and a little bit chewier.

Making These Chocolate Dipped Peanut Butter Cookies

This recipe is pretty straight forward, but does require an electric mixer of some sort to cream together the butter and both types of sugars.

Incorporating air into the butter helps your cookies bake up nice and fluffy! This is what gives them that wonderfully chewy texture.

I’ve made these with both myhand mixerand mystand mixer，他们已经很大的横空出世两种方式。

Just be sure to mix the butter and sugars until the mixture becomes lighter in color. This usually takes me about 2 minutes!

成分替换和互换

While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter– If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place.
• 红糖– You can use light or dark brown sugar (I prefer light in this recipe). I don’t recommend replacing the brown sugar in this recipe with additional granulated sugar.
• 砂糖– You can use light or dark brown sugar in place of the granulated sugar in this recipe if that’s all you have on hand. However, the cookies have a better texture using both types of sugar.
• 1 LargeEgg– You can use a flaxseed egg or 1/4 cup of vegetable or canola oil in place of the egg in this recipe. This will cause the cookies to spread more, but they should still taste great.

• Peanut Butter:This recipe turns out best with thicker peanut butter (like JIF or Skippy). You can use creamy or crunchy peanut butter, or an alternative nut butter like almond or sunflower seed butter.注：如果您使用天然花生酱或替代花生酱，饼干会少嚼劲，将传播更多的，因为他们烤。
• All Purpose Flour- 我没有测试过这个食谱出面筋免费面粉，但只要你使用一个很好的混合像它应该工作King Arthur’s GF flour。
• Chocolate- 您可以使用几乎任何类型的巧克力浸！黑暗，半甜，牛奶，甚至白巧克力将所有工作都。你也可以用巧克力片，烘烤酒吧，或巧克力盘。

为了使浸花生酱曲奇的最好的巧克力温馨提示：

• 把你的烤炉上，一旦你把饼干面团在冰箱里寒意, so the oven will be preheated once your cookies are ready to be baked.
• Wait to shape your cookie dough balls and roll them in sugar until the dough has chilled。他们会处理的方式更轻松！
• 确保正确衡量你的面粉（汤匙倒入杯中测量，然后水平）或use akitchen scale来衡量你的干料。
• Ingredients at room tempmix together better! So be sure you set out any cold ingredients ahead of time.
• 用一个饼干瓢(mine fits 3 Tbsp per scoop) to make sure your cookies are uniformly sized.
• Be sure to空间您相距约3英寸饼干前烘烤他们！他们传播了一下，因为他们烤。
• Sprinkle the chocolate dipped cookies with chopped peanutsand flaky sea salt to make them look just as incredible as they taste.

Making These Cookies in Advance and Storing Them:

• 让你的cookies提前！如果存储在一个密封的容器，它们可以持续长达一个星期在室温下。
• Thecookie dough balls can also be made in advance and frozen for up to a month。When you’re ready to bake them there’s no need to thaw the dough. Preheat oven to 350°F and place frozen cookies on parchment paper-lined baking sheets about 3 inches apart. Bake for 14-16 minutes (1 minute longer).
• Baked cookies can be frozen！这些持续长达一个月的饼干，如果冷冻保鲜袋袋或密闭容器中。它们移动到冰箱一天你打算吃之前，然后让它们在室温下进食前坐在了几个小时。

让我知道你的想法！

如果你试试这个食谱蘸巧克力花生酱饼干，我很想听听，想想吧！请留下评价，让我知道你的想法通过共享评论。

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Yield: 12

蘸巧克力花生酱饼干

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这些蘸巧克力花生酱饼干柔软，有嚼劲，而且是如此美味！他们是咸中带甜的完美平衡。

Prep Time 10 minutes

Cook Time 14 minutes

额外的时间 30分钟

总时间 54分钟

Ingredients

花生酱饼干面团（莎莉的烘焙成瘾修改）

• 1/2 cup unsalted butter, room temperature (113 grams)
• 1/3 cup packed light brown sugar (67 grams)
• 1/2 cup granulated sugar (100 grams)
• 1 large egg, room temperature (56 grams)
• 2 tsp vanilla extract (8 grams)
• 1/2 cup peanut butter - cream, chunky, or you can use alternative nut butter (120 grams)
• 1/3 cup of chopped peanuts - salted or honey roasted; optional (45 grams)
• 1个1/2杯所有目的面粉（195克）
• 1/2 tsp baking soda (3 grams)
• 泡打粉1/2茶匙(3克)
• 1/2 teaspoon salt (3 grams)
• 1/4 cup granulated sugar, optional for rolling (50 grams)

巧克力浸和小雨：

• 1 cup milk or dark chocolate chips (180 grams)

Optional Garnish

• 2 Tbsp chopped honey roasted peanuts (9 grams)
• 1 Tbsp flaky sea salt

说明

花生酱饼干面团（莎莉的烘焙成瘾略有修改）

1. Line two large baking sheets with parchment paper or silicone baking mats.
2. Cream together 1/2 cup softened unsalted butter, 1/3 cup brown sugar and 1/2 cup granulated sugar with a hand mixer or a stand mixer with paddle attachment. Mix at a medium-high speed for 1-2 minutes, until the mixture becomes lighter in color.
3. 加入1大鸡蛋和2茶匙香草精d mix on a medium-high speed until combined. Scrape down the sides of the bowl with a rubber spatula as needed.
4. Mix in 1/2 cup of peanut butter and 1/3 cup chopped peanuts on a medium-high until combined. Set aside.
5. In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
6. Add the dry ingredients into the wet ingredients and mix on a low speed until combined. Scrape down the sides of the bowl with a rubber spatula as needed. The cookie dough will be thick and sticky.
7. Scoop 12-13 equal sized cookie dough balls onto the prepared baking sheets and chill for 30 minutes (or overnight) in the fridge. Chilling the dough helps the cookies spread less (which makes chewier cookies) and makes them easier to shape and roll.
8. 当你把饼干面团放进冰箱，把你的烤箱上预热烤箱至350华氏度。
9. 一旦面团的饼干已经冷却，用你的双手将它们卷成圆形球和砂糖折腾他们。
10. 确保饼干面团球是相隔3英寸，烘烤表。他们会摊开了不少，因为他们烤！
11. 用叉子创建每个饼干面团球的顶部的十字交叉图案。
12. Bake for 13-15 minutes, or just before the cookies start to brown on the sides. I like my cookies soft, so I always err on the side on them being slightly underbaked.
13. The centers will look soft and slightly undone, but remember the cookies will continue to bake a bit once they're removed from the oven.
14. 让饼干冷却上转移到线前10分钟烤盘架完全冷却。

Chocolate Dip and Cookie Decoration:

1. 虽然饼干冷却，融化你的巧克力！
2. 将1杯巧克力片成热一碗的证明。热量，同时半功率间隔30秒，在微波每个会话之间搅拌。重复，直到巧克力完全融化和顺利。
3. Dip each cookie about 1/4 of the way into the melted chocolate, then sprinkle chopped peanuts and flaky sea salt over the chocolate dipped area of the cookie.
4. 如果需要的话，将剩余的融化的巧克力在一个小裱花袋和密封用橡胶带顶端。超过饼干融化的巧克力蒙蒙细雨行给他们一点点额外的潇洒。
5. 剩的Cookie可以在室温下最多1周被存储在密闭容器中。出炉的饼干和冷轧饼干面团也冻好，住院好长达一个月在密闭容器或保鲜袋包。一定要烤冷冻饼干面团球1-2额外分钟。

笔记

为了使浸花生酱曲奇的最好的巧克力温馨提示：

• 打开你的烤箱上，一旦你把你放在冰箱里的寒意饼干面团, so the oven will be preheated once your cookies are ready to be baked.
• 确保正确衡量你的面粉（汤匙倒入杯中测量，然后水平）或use a kitchen scale to measure your dry ingredients。
• Ingredients at room tempmix together better! So be sure you set out any cold ingredients ahead of time.
• 用一个饼干瓢(mine fits 3 Tbsp per scoop) to make sure your cookies are uniformly sized.
• Be sure to空间您相距约3英寸饼干前烘烤他们！他们传播了一下，因为他们烤。
• Bake time can vary based on the size of your cookies, so keep a close eye on them and take them out just before they begin to brown.
• Sprinkle the chocolate dipped cookies with chopped peanutsand flaky sea salt to make them look just as incredible as they taste.

Making These Cookies in Advance and Storing Them:

• 让你的cookies提前！If stored in an airtight container, theycan last for up to a week at room temperature.
• Thecookie dough balls can also be made in advance and frozen for up to a month。当你准备好烤他们，就没有必要解冻面团。将烤箱预热至350°F和冷冻发生饼干羊皮纸衬里烘烤片相距大约3英寸。烤11-13分钟。
• Baked cookies can be frozen！这些持续长达一个月的饼干，如果冷冻保鲜袋袋或密闭容器中。它们移动到冰箱一天你打算吃之前，然后让它们在室温下进食前坐在了几个小时。

Nutrition Information

Yield

12 cookies

份量

1
Amount Per Serving 卡路里361 总脂肪21g 饱和脂肪9克 Trans Fat0g Unsaturated Fat10g Cholesterol43mg Sodium849mg Carbohydrates38g Fiber2g Sugar22g Protein7克

If you want to take a trip down memory lane, below are the photos of my first batch of these cookies from back in 2015.