More Peanut Butter Cookies – This Time Chocolate Dipped
I know that I just wrote about peanut butter cookies and I posted a delicious recipe, however…. This weekend my wonderful nephew Zac and his wonderful girlfriend Lauren came down to visit from Santa Barbara where they are going to school.
They are so much fund to have around! We (I) had so much fun. We went to the new Broad (thanks to Andrea Gleysteen who got us tickets), Grand Central Market for late lunch (so hip).
Zac saw his grandpa and Lauren and I went to yoga. Zac, Lauren, Alex and I went to breakfast with Nanna. We hung out. There were lots of foodball games on TV. Zac and Lauren went to the Lakers’ game and saw Kobe. We ate food, watched movies, chatted.
Lauren and I wanted to bake cookies and I had serendipitously uncovered a chocolate dipped peanut butter cookie recipe that I found some time ago. We thought we’d give it a go and these cookies are small miracles. You will see.
Beautiful and delicious. They are bound to impress.
Peanut Butter Cookies dipped in Chocolate
(from Joy the Baker)
1 2/3 cups flour
1 tsp baking soda
½ tsp salt
¼ tsp freshly grated nutmeg
½ cup unsalted butter at room temperature
½ cup granulated sugar, plus more for coating
1/3 cup packed light brown sugar
1 tsp pure vanilla extract
1 large egg
¾ cup creamy peanut butter (I use low sugar like Laura Scudders)
For the topping:
8 ounces dark chocolate in chunks (bittersweet or semisweet)
2 Tbsp coconut oil
3 Tbsp finishing salt (like Maldon)
1/3 cup coarsely chopped honey roasted peanuts or cocoa nips or nothing
In a medium bowl whisk together flour, baking soda, salt and nutmeg. Side aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed. Beat for about 3 minutes until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the vanilla extract, and egg and beat on medium speed until combined about 2 minutes. Add the peanut butter and beat until combined.
Stop the mixer and scrape the sides until everything is thoroughly combined.
Add the dry ingredients all at once and beat on low until combined.
Cover and refrigerate for 30 minutes
Preheat the oven to 350°
Pour ½ cup of granulated sugar into a small bowl for coating the dough. Spoon cookie dough by tablespoonful into the palm of your hand. Gently roll into a ball and coat in sugar. Place on the prepared baking sheet about one-inch apart, and use a fork to make a criss-cross on the tops of the cookies.
Bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes and then remove to a wire rack to cool completely.
Melt chocolate and coconut oil in a double boiler. Stir until completely smooth. Place in a small, deep bowl for dipping. Place the salt and chopped peanut or cocoa nibs in separate bowls near the dipping area. Dib the cookies halfway into the melted chocolate. Place on a parchment lined sheet. Sprinkle with chopped nuts and/or nibs and sea salt. Refrigerator until hardened. Bag up and store in the refrigerator.