Recipe: Chocolate Drizzled Peanut Butter Cookies

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I played around with a few peanut butter cookie recipes and came up with one that I really love. This recipe has LOTS of peanut butter and isn't that the point of a peanut butter cookie? While the end result was truly yummy... the cookies needed just a little something extra to push them over the top. Sounded like a good excuse for a little dark chocolate. After all... dark chocolate is good for you... right?


2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs
An 18 oz. jar of extra crunchy peanut butter
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup 60% cocoa chocolate chips

Preheat oven to 350 degrees.

Place butter and both sugars in a large mixing bowl and beat until light and creamy. Add vanilla. Add eggs one at a time, beating for about 30 seconds after each addition. Add peanut butter and continue to beat on medium speed for about 2 minutes.

In a separate bowl, combine flour, salt, baking soda and baking powder. Stir with a whisk to combine. Add the dry mixture to the peanut butter mixture and beat on low speed until all the flour is incorporated. Do not over mix at this point.

Drop the cookie dough by big spoonfuls (heaping tablespoons) onto an ungreased cookie sheet. You want them about 2 inches apart because they will spread a little as they cook.

Pour about a quarter of a cup of sugar onto a small plate. Dip the tines of a fork into the sugar and then make a crisscross on each cookie to flatten slightly.

Bake the cookies for approximately 14 minutes. Do not overcook. The edges will appear very lightly brown. Remove the cookie sheet from the oven onto a rack and let stand for a couple of minutes to set. After 2-3 minutes, remove the cookies from the cookie sheet and let cool completely on a wire rack.

Repeat until you have used all of the dough. You should have about 4 dozen cookies.

Once the cookies are completely cool, line them up on waxed paper.

Melt the chocolate chips in a glass dish in the microwave. (This takes about 1 minute on a low setting in my microwave but ovens vary so check yours frequently.)

With a fork, drizzle the melted chocolate over the cookies. Cool in the refrigerator just long enough to set the chocolate.

Store cookies in an airtight container, foil, or ziplock bag.


Sweet Baking!

LeAnn Rice is mom, Bible study leader, and gourmet chef…well, at least to those who know her. She serves as Executive Director of Proverbs 31 Ministries and lives in North Carolina with her 15-year-old son.



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