Peanut Butter Chocolate Dipped Cookies
By Megan Kowalczyk of Blog Appétit
It’s officially the holiday season which means cookie exchanges galore, but no need to worry this year because I’ve got you covered. This easy-to-make vegan Peanut Butter Chocolate Dipped Cookie recipe is sure to impress your fellow bakers and requires no mixer or hand beater!
For this cookie, I started off with one of my favorite vegan blogger’s peanut butter cookie dough recipe, 1 Bowl Vegan Peanut Butter Cookies and then made a few changes to “fancy” them up for gifting for the exchange.
For the dough, I followed the recipe to a T and did the smaller amount of sugar as noted in her footnotes due to adding chocolate to it in the end so I didn’t want it to be too sweet. After the dough was made, I scooped mounds out for my cookies and made them about double the size she recommended because I love a big cookie, especially when it’s getting topped with something, you want to make sure there is plenty of cookie dough to work with for that.
After the mounds were scooped out, I got 12 cookies in total. I used the backside of my measuring spoon to gently press down to flatten the cookies. They don’t spread much when they bake so it's best to flatten them to almost as big as you want them when finished.
After baking, I let them cool completely, and in the meantime got my chocolate melted and ready to go. I put my bag of chips in a small microwave-safe bowl and heated them on high for about 1.5 minutes to get them completely melted and ready for dipping. Once the cookies were completely cooled, I dipped them halfway into the bowl to cover half of the cookie. My bowl ended up being a little too shallow so I used a spoon to scoop on some chocolate to help cover it all the way.
After the chocolate was added, I placed my cookies back down on the baking sheet and sprinkled the chopped peanuts on top. Repeat this for the rest of the cookies and then pop the baking sheet into the refrigerator to help speed up the process of the chocolate hardening. Make sure the chocolate is completely hardened before storing them in an airtight container to share!
Enjoy and hope you have a happy holiday filled with many delicious cookies!
Peanut Butter Chocolate Dipped Cookies
Ingredients:
1 cup natural peanut butter, creamy or crunchy
3/4 cup granulated sugar
6 tablespoons almond milk, room temp
2 teaspoons vanilla extract
1 cup flour unbleached all-purpose, almond flour, or 1:1 gluten-free blend
1 teaspoon baking soda
Pinch of sea salt
1 bag of dark chocolate vegan morsels
1 cup chopped peanuts
Instructions:
Follow The Simple Veganista’s instructions for step 1.
After the dough is made, use a cookie scooper to scoop large dough mounds equally. I got 12 cookies total out of my dough. Once all dough is scooped out, use your hands to roll the dough into balls, and place them on your pan lined with parchment paper or a Silpat mat.
Using a large slightly flat object (I used the bottom of my measuring cup), press down on each cookie dough ball to flatten. They will not spread much so this will be about how big they will be when they come out.
Place pan of cookies in the oven and bake for 15-17 mins at 350F or until cookies are cooked completely through. Remove from oven and allow to cool on pan for 5 mins.
Once cooled, melt your chocolate chips in a small bowl using the microwave or a double boiler (the back of the bag usually has melting instructions that work best for that chip). Once melted, dip your cookie about halfway into the chocolate to coat half of it. Use a spoon to help cover it if needed.
Place chocolate-dipped cookie back onto the baking sheet and sprinkle chopped peanut on top.
Once all cookies have been dipped and topped, place in the refrigerator for 10-20 minutes to harden the chocolate.
Pull them out to bring them back to room temperature and enjoy!
