Soft and Chewy Peanut Butter Cookies

By Ellie

6 Person

28 Minutes

206 Calories

The best ever soft and chewy peanut butter cookies dipped in milk chocolate. Perfect for a holiday cookie platter!

Ingredients

Optional Chocolate Dip:

4 oz. milk, semi-sweet, or dark chocolate baking bar

2-2/3 cup white all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 large Eggland's Best eggs
1 tbsp. vanilla extract
1/4 tsp. almond extract, optional (the "secret ingredient" that intensifies nutty flavor!)
1 cup creamy peanut butter
1 cup white granulated sugar
1 cup brown sugar, lightly packed
1 cup unsalted butter, melted

Method

01

Line a large baking sheet with parchment paper or a Silpat liner and set aside.
02

In a microwave-safe bowl, microwave the butter until it’s about 80% melted. Pour into a large bowl and add in the brown sugar and white sugar. Mix with a large whisk (don’t use hand mixers) until just combined.
03

Add in the peanut butter, almond extract, and vanilla extract. Mix until combined. Add in one egg. Mix just until ingredients are incorporated and then add in the last egg. Again mix until the ingredients are just incorporated.
04

Add in the baking soda and salt and mix until just incorporated. Add in the flour and again mix until just incorporated. You do not want to overmix (you'll get denser cookies!)
05

Cover the dough and chill for at least 30 minutes. Preheat the oven to 325 degrees. (use convection bake at 325 degrees if you have it!)
06

Scoop the cookie dough into large balls (see the picture in post) and place it on the cookie sheet.
07

Bake for 8-10 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake these cookies!
08

Remove the cookies and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely. Cool completely before dipping in chocolate.
09

To dip in chocolate: coarsely chop the chocolate bar into evenly sized pieces and place in a microwave-safe bowl. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth.
10

Dip one half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate, and transfer to a sheet of parchment paper. Allow the chocolate to set at room temperature.

Related Tags

Healthy Recipes

Dessert Recipes

Peanut Butter Cookie Recipes

Soft and Chewy Peanut Butter Cookies

3.7

( By Ellie )

The best ever soft and chewy peanut butter cookies dipped in milk chocolate. Perfect for a holiday cookie platter!

01 Information

Grade easy
Serving 6 servings
Calorie 206 Kcal
Prep Time 20 Mins
Cook Time 8 Mins
Total Time 28 Mins

02 Ingredients

Optional Chocolate Dip:

4 oz. milk, semi-sweet, or dark chocolate baking bar

2-2/3 cup white all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

2 large Eggland's Best eggs

1 tbsp. vanilla extract

1/4 tsp. almond extract, optional (the "secret ingredient" that intensifies nutty flavor!)

1 cup creamy peanut butter

1 cup white granulated sugar

1 cup brown sugar, lightly packed

1 cup unsalted butter, melted

03 Method

Step 1

Line a large baking sheet with parchment paper or a Silpat liner and set aside.

Step 2

In a microwave-safe bowl, microwave the butter until it’s about 80% melted. Pour into a large bowl and add in the brown sugar and white sugar. Mix with a large whisk (don’t use hand mixers) until just combined.

Step 3

Add in the peanut butter, almond extract, and vanilla extract. Mix until combined. Add in one egg. Mix just until ingredients are incorporated and then add in the last egg. Again mix until the ingredients are just incorporated.

Step 4

Add in the baking soda and salt and mix until just incorporated. Add in the flour and again mix until just incorporated. You do not want to overmix (you'll get denser cookies!)

Step 5

Cover the dough and chill for at least 30 minutes. Preheat the oven to 325 degrees. (use convection bake at 325 degrees if you have it!)

Step 6

Scoop the cookie dough into large balls (see the picture in post) and place it on the cookie sheet.

Step 7

Bake for 8-10 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake these cookies!

Step 8

Remove the cookies and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely. Cool completely before dipping in chocolate.

Step 9

To dip in chocolate: coarsely chop the chocolate bar into evenly sized pieces and place in a microwave-safe bowl. Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth.

Step 10

Dip one half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate, and transfer to a sheet of parchment paper. Allow the chocolate to set at room temperature.

04 Author