Chocolate Dipped Peanut Butter Cookies

Recipe

Dessert
Chocolate Dipped Peanut Butter Cookies

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

30
Servings
2hr20min
Prep
2hr50min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Peanut butter cookies dipped in chocolate. Name a better Christmas cookie, we dare you.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 30
    QuantityIngredientAdd
    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
    1Hy-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
    • Fork
    • Wire cooling rack

    Directions

    1. 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.

    2. Preheat oven to 375 degrees.

    3. 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.

    4. 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.

    5. Melt almond bark according to package directions. Dip cooled cookies into almond bark. Immediately top with sprinkles, if desired.

    Nutrition facts

    Servings

    150 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 10mg
    • Sodium: 85mg
    • Total Carbohydrates: 20g
    • Protein: 2g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 0%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

    Recipe Source:

    From the week of December 4, 2019