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Chocolate-Dipped Peanut Butter Cookies

Welcome to the season of saccharine and sugar! When it comes to cookie baking, I believe everyone should have a few favorites, a few must-haves and a willingness to try something new. This year, I’ve opted for a classic, a crunchy and a new creation that I am excited to share with you.

The classic comes first; this is the peanut butter cookie I started making at about age 8 with my mom from a tattered and well-loved copy of the Woman’s Home Companion Cook Book from the 1940s. For those who are counting, that means I have made this cookie for 20 years, and the recipe itself is going on 70. It doesn’t use a mixer—just a big bowl and a wooden spoon. I can recite the ingredients from memory, and while I’ve had slight variations based on the peanut butter I use, it never fails.

Somewhere along the way, we decided to take a perfect peanut butter cookie and dip half of it in melting chocolate. It’s mostly a Christmas-only special touch, but it’s worth the extra effort.

Chocolate-Dipped Peanut Butter Cookies
Adapted from Woman’s Home Companion Cook Book

1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter (I’ve used creamy, crunchy and organic)
1/2 cup sugar
1/2 cup brown sugar
1 beaten egg
Melting chocolate

1. Preheat oven to 375 degrees F.

2. Sift flour, baking soda, baking powder and salt.

3. In a large bowl, cream shortening and peanut butter until smooth. Gradually add the sugars and mix until creamy. Add the beaten egg. Combine dry ingredients into creamed mixture. Chill for 30-45 minutes to firm the dough.

4. Form dough into balls 1 inch in diameter and place on lightly greased and floured cookie sheet (or a cookie sheet lined with parchment paper). Flatten each ball with a fork dipped in flour, making a crisscross pattern.

5. Bake for 8 to 10 minutes. Cool thoroughly on wire racks.

To dip: Melt chocolate in double boiler or in microwave according to package directions. Dip each cookie into melted chocolate, covering approximately half of the cookie. Place on wax paper for about an hour so chocolate hardens and cools.

Makes approximately 36 cookies.

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2 comments to Chocolate-Dipped Peanut Butter Cookies

  • Rose

    Hi Liz! I’ve been reading your blog since Sarah posted it on Facebook. I’ve really enjoyed it, and I’m so excited to see this recipe because I think I remember these cookies from your Christmas party years back in Grandview. Everything you made that night was so delicious. I’m going to try these cookies this year if I can fit them it. Rose

  • y8

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