I’m of the mindset that it’s un-American to not like Peanut Butter and chocolate together. These homemade Dark Chocolate Dipped Peanut Butter cookies are sure to please. Creamy peanut butter and dark chocolate. What could be better?
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Chocolate & Peanut Butter
I’ve said it before and I’ll say it again… I do not really have a sweettooth. My hubby does, that’s for sure. And his go to sweet snack is anything peanut butter and chocolate.
When I first met my hubby, I think I scared him a little bit. Not to insult anyone, but he wasn’t used to home-cooked meals regularly. I can’t tell you how many times we argued over who got to cook dinner. Finally he conceded that I am definitely the better cook.
The funniest part is, that there are not a lot of people who take the time to bake now a days. It’s so easy to just grab a box of cookies or a cake from the store. Why bother right?
Homemade Tastes Better!
I will always stand on the side of homemade. Not only are the ingredients fresher, the product is fresher, there are no preservatives, but by George there is LOVE put into homemade products.
Maybe it was just my family. We always prided ourselves on that special ingredient in our food. Love. (Oh, and Kitty on That 70’s Show. Even when the kids wanted to reference something else.)
Why Dark Chocolate with Peanut Butter?
Dark chocolate has more antioxidants than most other chocolates. Even European chocolate is different than American. I don’t know exactly what Mr. Hershey did to his recipe, but truth be told I still prefer European chocolate. (Sorry not sorry.)
But dark chocolate isn’t as sweet, and with the sweetness of the peanut butter and sugar in these cookies, the contrast is amazing.
Making the PB Cookies
More times than not, I use my KitchenAid stand mixer to make most of my baked goods. It’s simpler than digging out my hand mixer, and I don’t have to turn it off, find a place to lay the mixer, etc.
Actually, it’s a funny story on why I got away from my hand mixer for most things. I didn’t have anywhere to lay the mixer outside of the batter once when I was making a cake. And I HAD to go to the bathroom. Wasn’t any way around it. So, I turned off the mixer and went. (What else could I do?) I came back and there laid the mixer and the batter all over the floor. Apparently the balance wasn’t right and the mixer just toppled the bowl.
I do everything I can to avoid THAT happening again.
The trick to good dipping is two very key things. Keeping the chocolate warm without drying it out, which is why I add just a touch of coconut oil. It doesn’t affect how it sets up, but it keeps the chocolate from getting yucky looking and almost brittle as it sets.
The second is a good parchment or silpat mat to allow the chocolate to set up. I lean toward parchment. I actually prefer silpat, but I honestly have nowhere to store them. Just grabbing the parchment from the draw in the kitchen is much more convenient for me.
Let the cookies cool completely before dipping them. It helps the chocolate adhere, and it keeps the cookies from breaking into the chocolate and wreaking havoc on your frame of mind.
Dark Chocolate Peanut Butter Cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup peanut butter creamy or crunchy, your choice
- 1/4 cup shortening
- 1/4 cup butter softened
- 1 large egg
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Dark Chocolate Dipping Sauce
- 2 cups dark chocolate chips
- 1 tbs coconut oil
- Pre-heat oven to 375F.
- Beat 1/2 cup sugar, brown sugar, panut butter, shortenin, butter and eggs in your stand mixer at medium spped. Sti
- Stir in flour, baking soda, baking powder, and salt.
- Shape dough into 1 1/4" balls.
- Place about 3 inches apart on an ungresed cookie sheet.
- Flatten in crisscross pattern with a fork dipped in sugar.
- Bake for 9-10 minutes or until light brown.
- Cool 5 minutes on cookie sheet, then transfer to a wire rack to cool completely.
- In a bowl over a pot of boiling water or in a double boiler, melt chocolate chips and coconut oil.
- Stir and melt until completely smooth and shiny.
- Dip 1/2 to 3/4 of a cooled cookie into the warm chocolate. Swirl slightly to coat well.
- Place on parchment to set up.
- Repeat with remaining cookies.
- Transfer to refrigerator to finish setting up the chocolate.