Using an electric mixer, cream sugar, brown sugar, butter, and egg in a large bowl. Stir in flour, baking soda, baking powder, and salt. Cover; refrigerate 2 hours, or until firm.
Peanut butter cookies dipped in chocolate. Name a better Christmas cookie, we dare you.
Servings and Ingredients
|½ c.||Hy-Vee granulated sugar, plus additional for garnish|
|½ c.||Hy-Vee brown sugar, packed|
|½ c.||Skippy creamy peanut butter|
|¼ c.||Hy-Vee unsalted butter, softened|
|1||Hy-Vee large egg|
|1 ¼ c.||Gold Medal all-purpose flour|
|¾ tsp.||Hy-Vee baking powder|
|½ tsp.||Hy-Vee baking powder|
|¼ tsp.||Hy-Vee salt|
|12 oz.||milk chocolate almond bark|
|Multicolored sprinkles, optional|
Things To Grab
- Electric mixer
- Large bowl
- Large cookie sheet
- Wire cooling rack
Preheat oven to 375 degrees.
Shape dough into 1-1/4 inch balls. Place 3-inches apart on ungreased cookie sheet. Dip a fork into additional granulated sugar and slightly flatten dough balls creating crisscross patterns.
Bake 9 to 10 minutes, or until cookies are set and lightly browned around edges. Cool 5 minutes on a cooling rack. Remove cookies from baking sheet and cool completely on wire cooling rack.
Melt almond bark according to package directions. Dip cooled cookies into almond bark. Immediately top with sprinkles, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 85mg
- Total Carbohydrates: 20g
- Protein: 2g
From the week of December 4, 2019