Your traditional peanut butter cookie with a twist. Not only do they taste good, but they plate beautifully as well. This is the cookie you want on that platter of holiday treats you bring to the family gathering or the office party.
*Note: I always refrigerate my cookie dough overnight for best results. It actually breaks the process down and makes it easier, too. I spend about an hour one night making all my dough and then will bake the next night 🙂
yields 24 cookies
- 1 1/2 cups creamy peanut butter
- 1/2 cup butter, softened
- 3/4 dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 1 cup milk chocolate chips, melted
- 1/2 cup roasted peanuts, crushed (I recommend using salted peanuts for that salty/sweet combination that to die for)
- Preheat your oven to 350º. In a stand mixer, combine peanut butter, butter, brown sugar and granulated sugar. Add the egg and vanilla and mix until combined.
- Sift together your dry ingredients: flour, baking soda, and salt.
- With your stand mixer set to low, slowly begin incorporating your dry ingredients just until combined. Refrigerate cookie dough overnight.
- Line a cookie sheet with parchment paper. Roll your dough into 1 – 1 1/2 inch balls and carefully press down with a fork to flatten. Bake for about 9 minutes, then transfer to a cooling rack immediately.
- Once cookies are cooled, dip half of the cookie in milk chocolate and lay on parchment paper. Immediately sprinkle crushed peanuts to melted chocolate. Repeat until all cookies have taken a dip in your chocolate 🙂