Dark Chocolate Dipped Peanut Butter Cookies
The recipe Dark Chocolate Dipped Peanut Butter Cookies can be made in about 18 minutes. This lacto ovo vegetarian recipe serves 30 and costs 27 cents per serving. This dessert has 222 calories, 5g of protein, and 11g of fat per serving. This recipe from A Southern Fairy Tale requires baking soda, dark chocolate chips, egg, and flour. 282 people found this recipe to be tasty and satisfying. Overall, this recipe earns a not so outstanding spoonacular score of 25%. If you like this recipe, you might also like recipes such as 4 Ingredient Dark Chocolate Dipped Peanut Butter Cookies, Chocolate Dipped Peanut Butter Cookies, and Chocolate Dipped Peanut Butter Cookies.
Servings: 30
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
1/4 tsp baking soda
1/2 C firmly packed brown sugar (I use dark brown sugar)
1/4 C Crisco Butter Flavor Shortening
1 C Creamy Peanut Butter (I use all natural Peanut Butter)
2 C dark chocolate chips
1 egg
3 1/4 C White Lily All-Purpose Flour
1/2 tsp salt
3/4 C sour cream
1 1/2 tsp vanilla (I use vanilla bean paste)
1/2 to 1 Tbsp Crisco All Vegetable Shortening
1/2 C white sugar
Equipment:
baking sheet
oven
whisk
bowl
wire rack
sauce pan
Cooking instruction summary:
Pre-heat oven to 375° FUse a non stick baking sheet or coat a baking sheet with cooking sprayIn a medium size bowl, whisk together: flour, baking soda and salt. Set asideIn a large bowl, combine: shortening, peanut butter, sugar, brown sugar, egg and vanilla - beat 2 minutes.Stir in sour cream and half of the dry ingredients - blend well.Add in the rest of the dry ingredients and stir until all the ingredients are mixed.Roll into 2-inch balls (you can use a #2 cookie scoop for this, too) This was a lot of fun for the kids and me to do togetherUsing a long tine fork (think dinner, not salad) flatten the cookies and add a criss cross pattern to the tops.Bake 8 minutes.Cool for 2 minutes on the baking sheet and then remove to a wire cooling rack to finish cooling.In a medium saucepan start melting the dark chocolate chips - add in 1/2 Tbsp Crisco All Vegetable Shortening - you can add more to help with the silky smoothness of the chocolate for dipping.
Step by step:
1. Pre-heat oven to 375° FUse a non stick baking sheet or coat a baking sheet with cooking spray
2. In a medium size bowl, whisk together: flour, baking soda and salt. Set aside
3. In a large bowl, combine: shortening, peanut butter, sugar, brown sugar, egg and vanilla - beat 2 minutes.Stir in sour cream and half of the dry ingredients - blend well.
4. Add in the rest of the dry ingredients and stir until all the ingredients are mixed.
5. Roll into 2-inch balls (you can use a #2 cookie scoop for this, too) This was a lot of fun for the kids and me to do together
6. Using a long tine fork (think dinner, not salad) flatten the cookies and add a criss cross pattern to the tops.
7. Bake 8 minutes.Cool for 2 minutes on the baking sheet and then remove to a wire cooling rack to finish cooling.In a medium saucepan start melting the dark chocolate chips - add in 1/2 Tbsp Crisco All Vegetable Shortening - you can add more to help with the silky smoothness of the chocolate for dipping.
Nutrition Information:
covered percent of daily need
