White Lily Chocolate Dipped Peanut Butter Cookies Recipes

WHITE LILY CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes.
• Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely.
• Melt chocolate chips in microwave safe bowl in microwave. Add Crisco; stir until blended.
• Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.

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 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.

PEANUT BUTTER AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix brown sugar, butter, and eggs together in a bowl until light and fluffy. Add vanilla extract.
• Stir almond flour, baking soda, and baking powder together in a separate bowl. Add to butter mixture until well blended. Stir in white chocolate chips and peanut butter.
• Place tablespoonfuls of batter 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.