Sometimes you need more than a frosted sugar cookie to bring out the holiday spirit. Don’t get me wrong, I love a good sugar cookie, but I crave more. Something like this crispy on the outside, chewy on the inside, ‘Chocolate’ Dipped Peanut Butter Cookies. These bite-sized cookies are dipped in a hazelnut-almond spread (I used a vegan version of nutella because we’re fasting) and topped them with crushed peanuts. Not only are they made with real peanut butter but they only require 8-ingredients,
To Refrigerate or Not?
I love refrigerating my cookie dough. It’s like marinating your cookie dough – it gives the cookie time to absorb all the flavors. Plus, it gives you a crisp exterior and a nice chewy interior. I refrigerated this dough for 24hrs and then let it sit at room temp for about an hour. Because this cookie has a little amount of flour, the dough may be crumbly at times. THIS IS OK. Just roll the dough into a ball shape until it’s intact. If you like soft cookies then skip the refrigerating. If you want a little crunch – don’t skip this step!
Time to Dip.
When your cookies are cooled – it’s time to dip. It’s optional to make these ‘Chocolate’ Dipped Peanut Butter Cookies, just as peanut butter cookies but who doesn’t love chocolate and peanut butter? In order to get the hazelnut spread to the perfect melt-y consistency for dipping, I recommend use a DIY double boiler. Alternatively, you could microwave the spread in 30 second increments.
The exact amount of cookies this recipe yields has yet to be determined, because someone in my house (it’s just my husband and I, so take a wild guess) starts eating them before I can get a count. I used a 1 Tbsp. cookie scooper and it gave me a good amount of adorable mini cookies.
“Chocolate” Dipped Peanut Butter Cookies
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 2 tsp Pure Vanilla Extract
- 1/4 Cup Unsweetened Almond Milk
- 1 Cup Creamy Real Peanut Butter, Refrigerated *real peanut butter is more oily and does not stick together perfectly like Jiffy peanut butter, for example
- 2/3 Cup All-Purpose Flour
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- Hazelnut Spread
- Crushed Peanuts (Optional)
- Using hand mixer, cream together the sugars, vanilla extract, almond milk and peanut butter* until well combined – about 2-3 minutes
- In a separate bowl, mix the flour, baking soda, and salt. Little by little, add this dry mixture, to the wet mixture of peanut butter and other ingredients, mixing with the hand mixer. Scrape the sides of the bowl as you go with a baking spatula to get all ingredients well combined.
- When the dough is well combined, shape it into a ball and cover tightly with plastic wrap. Refrigerate for 24hrs.
- Preheat oven to 350° F
- Remove from fridge and let dough sit at room temperature for 30 minutes to 1 hr.
- Using a tablespoon cookie scooper, scoop dough onto a baking sheet.
- Bake cookies for 12 minutes. Let cookies cool for at-least an hour. While they're cooling, set up your double boiler (refer to video) and scoop about a half cup of your hazelnut spread into the top portion of the boiler. When the cookies are cooled and the hazelnut spread is completely melted, begin dipping your cookies one by one, halfway into the hazelnut spread. Place dipped cookies onto parchment paper. The hazelnut spread should harden in about 30 minutes at room temperature. Optional to add crushed peanuts atop the dipped cookies.
- Store in tupperware or glass jar in a cool area.