Did you know that today, January 24, is National Peanut Butter Day? I’ve seen several recipes for flour-less peanut butter cookies floating around and always wondered how their taste compared to my Peanut Butter Cookie recipe made with flour and shortening. I was pretty skeptical!
I chose this recipe for Chocolate Dipped Peanut Butter Cookies because it makes only 18 cookies. I didn’t want to bake a recipe that made dozens of cookies in case I didn’t like the cookies or they didn’t turn out as described in the recipe. Well, for a recipe that uses so few ingredients, the taste is phenomenal. The basic recipe uses only three ingredients – creamy peanut butter, sugar, and one egg. I added a bit of vanilla to enhance the flavor. Most cooks have these three staple ingredients in their cupboard or pantry so whip up a batch of cookies any time, any day!
Be sure to use good quality fresh peanut butter since peanut butter is the main ingredient. The creamy peanut butter not only provides flavor but also fat for texture.
Chocolate Dipped Peanut Butter Cookies
1 cup creamy peanut butter
1/2 cup sugar
1 egg
1/8 teaspoon Watkins Vanilla Extract
2 squares semi-sweet chocolate or 1/2 cup semi-sweet chocolate chips
1/4 cup finely chopped unsalted or lightly salted peanuts
Heat oven to 325 degrees F.
Mix peanut butter, sugar, egg, and vanilla until blended. Refrigerate 30 minutes. Roll into 18 balls and then into short logs. Place on baking sheets. Flatten slightly and then press in crisscross pattern, with fork.
Bake 18 to 20 minutes or until lightly browned. Cool on baking sheets 5 minutes. Make sure you cool cookies before removing from baking sheet or they will crumble. Remove to wire racks; cool completely.
Melt chocolate in a small microwaveable bowl on HIGH for 1 minute or until chocolate is almost melted. Microwave 15-30 seconds more if necessary. Stir until chocolate is completely melted. Or melt chocolate in a double boiler over low heat. The warm water in the double boiler keeps the chocolate liquid enough for dipping. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on parchment- or waxed paper-covered baking sheet. Refrigerate until chocolate is firm.
I also like these peanut butter cookies spread with homemade raspberry jam! So good!
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