Chocolate Dipped Peanut Butter Cookies Recipes

CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine butter and sugars in a large bowl using a mixer on medium speed. Mix until light and fluffy, approximately 1-2 minutes. Add in vanilla and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add in peanut butter and mix well on medium until well combined, this may take 1-2 minutes.
• In a separate bowl combine flour, baking powder, baking soda and salt. Slowly add dry ingredients to wet ingredients and mix until just combined, do not over mix. Dough may be thick.
• Roll cookie dough into balls, approximately 1" in diameter. Dip the top half of the dough ball into the remaining 1/2 cup In The Raw sugar, and place the dough ball onto a cookie sheet, sugar side up. Gently press down on the cookie with the back of a fork. Repeat with remaining dough, keeping at least 2" between cookies on cookie sheet.
• Bake for approximately 8-10 minutes or until starting to lightly brown. Remove from oven and allow to cool for at least 10 minutes on the baking sheet. Transfer to a wire rack to cool completely.
• If dipping in chocolate, allow cookies to cool completely. Place parchment paper or silicone baking mats on cookie sheets. Prepare chocolate according to package directions. Working one cookie at a time, dip half the cookie into the chocolate, and immediately place the cookie on the prepared baking sheet and sprinkle the wet chocolate with sugar. Repeat with remaining cookies. Allow to set up for at least one hour or until chocolate is firm to the touch.
• Store in a covered container.

SKIPPY® CHOCOLATE-DIPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, using a hand mixer cream peanut butter, butter and sugar until light and fluffy. Add egg and vanilla extract; mix until blended. In small bowl, combine flour, salt, baking soda and baking powder. Add to peanut butter mixture and mix just until blended. Shape dough into 1¼-inch balls. Place on parchment paper-lined baking sheet. Press with a fork to flatten and create crosshatch pattern. Bake 12 to 14 minutes. Let cool completely on baking sheet. In 2 separate bowls, melt chocolates according to package directions. Dip cookies halfway into dark and white chocolates and sprinkle with desired toppings. Let stand on wax paper until completely set.

CHOCOLATE-DIPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350ºF.
• Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed.
• Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 1-inch apart onto ungreased cookie sheets; flatten balls in crisscross pattern with fork dipped in sugar. Bake 7-8 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
• Line cookie sheets with parchment paper; set aside.
• Microwave dark chocolate and shortening in bowl, stirring every 30 seconds until smooth.
• Dip cookies halfway into melted chocolate; place onto prepared cookie sheet. Sprinkle chocolate with chopped peanuts. Refrigerate to set.

CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
• Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
• Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
• Note:.
• To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• 1 Mix butter, peanut butter brown sugar, granulated sugar together till creamy.
• 2 Beat in the egg until well mixed.
• 3. mix in flour, baking soda, baking powder, and cinnamon.
• 4 Form 40 1 inch balls, place balls on greased bake sheets, about 2 in apart.
• 5 Press Balls down to flat rounds.
• 6 Heat Oven to 350.
• 7 Bake 6-8 minutes or until cookies are golden brown on the edges.
• 8. Let cookies cool completely.
• 9 Melt chocolate and shortening in double boiler.
• 10 stir in corn syrup.
• Then dip each cookie half way into chocolate and freeze until chocolate is set up it takes about an hour.

CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS

Steps:

• Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.

DIPPED PEANUT BUTTER COOKIES

Steps:

• In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour. , Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks. , In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Place oats in a blender or food processor and pulse until oats resemble flour. Transfer oats to a large bowl and stir in flour, cocoa powder, baking powder, baking soda, and salt.
• Beat butter, milk, peanut butter, white sugar, and brown sugar in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract with the last egg; stir in oat mixture until well blended. Fold in peanut butter chips, mixing just enough to evenly combine. Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop 1-inch spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookie centers are set, 10 to 12 minutes.

EASY CHOCOLATE-DIPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325°F.
• Mix peanut butter, sugar and egg until blended. Refrigerate 30 min.
• Roll peanut butter mixture into 18 balls. Place, 3 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
• Bake 18 to 20 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
• Cover baking sheet with parchment or waxed paper. Melt chocolate as directed on package. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on prepared baking sheet. Refrigerate until chocolate is firm.