Penelope Cookies (peanut butter with chocolate)
Notes:
WEIGH the flour, 7.5 oz. I got lazy a few times and didn't weight it and they turned out flat.
I don't smash them down like she suggests. They stay nice and thick like Ruby Snap's.
I used guittard milk chocolate for dipping. So good!
from Design Eat Repeat
The Best Soft and Thick Peanut Butter Cookies
The best peanut butter cookies - perfectly soft, thick, moist, chewy, and delicious!
Course Dessert
Category Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 -13 Large Cookies
Calories 245 kcal
Ingredients
- 1/2 cup 1 stick unsalted butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup all-purpose flour
- Chocolate For Dipping I used this
Instructions
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a small glass bowl, microwave butter until melted. Pour into large mixing bowl.
Add in white sugar, brown sugar, and peanut butter and mix for 10 seconds.
Add egg and vanilla and mix on medium speed for 20 seconds.
Turn mixer to low speed, and add baking soda and salt. Mix for 10 seconds.
Half cup at a time, add flour and mix until flour is just incorporate (about 10-20 seconds). Do not overmix.
Scoop dough into (3 tablespoon sized) balls. Lightly flatten each ball before placing on cookie sheet.
Bake at 350 degrees for 8 minutes. They will look underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely under baked.)
After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. If dipping in chocolate, allow to cool completely on cooling rack.
For chocolate dip, melt chocolate in microwave at 50% power in 30 second increments until melted. Be sure to stir between each increment.
Immediately dip cookies in chocolate and place on wax paper or parchment to dry. If needed, pop the cookies in the refrigerator to help harden.
