My kiddos adore old-fashioned Classic Peanut Butter Cookies - plain and simple! But for a special event or party, it sure is fun to kick a simple favorite into the stratosphere with a quick dip in melted dark chocolate, topped with your favorite holiday sprinkles. So simple, and so fun!
With so many special days in March, I wanted to have a little bit of fun this weekend, so we're going to be celebrating St. Patrick's Day for more than a few days. We just have too many favorites to cram everything into a single day!
I used Ghirardelli Dark Chocolate Melts for these, but you could also use milk chocolate or semi-sweet chocolate. A tiny bit of coconut oil keeps the chocolate smooth and just the right consistency for dipping - just a little trick to keep your dipping chocolate from being too thick and glumpy. And it keeps the chocolate so shiny!
Add your favorite sprinkles as soon as possible, as the chocolate will start to set-up pretty much right away.
The next morning opened the cookie container and discovered that someone had broken each of the leftover cookies in half. And the plain peanut butter part of each cookie was missing. GONE! But before I could get too upset, one of the kids told me she was pretty darn excited to be able to eat a just the chocolate-dipped cookies that were left - they were her favorite part!
No one has confessed to being our notorious half-cookie thief-in-the-night...but in the end, everyone was happy!
1 cup unsalted butter (softened to room temperature)
1 cup(200g) granulated sugar
3/4 cup (150g) light brown sugar
2 large eggs (room temperature)
½ tablespoon vanilla
1 cup creamy peanut butter (smooth or chunky – Skippy or Jif)
3 cups + 2 Tablespoons (391 g) all-purpose flour (sift & spoon – don’t scoop!)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar, for rolling (optional)
6 oz. dark or milk chocolate
1 teaspoon coconut oil
Optional: holiday sprinkles
HOW WE MAKE THESE:
YIELD: about 36 cookies
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