The best peanut butter cookie

Twelve Days of whatever I want Christmas day two is here with the best peanut butter cookie. A super peanut buttery cookie dipped in milk chocolate, dusted with salted peanuts and drizzled with MORE chocolate (the darker stuff). There was no way this wasn’t going to be my best peanut butter cookie.

The best of the best?

Yes. Hands down. Of all my peanut butter cookie recipes (here is one and another one that I also make) this one has all the elements to make a perfect cookie.

The inspo for this (not that anyone cares, but I really want to plug this place) came from a cookie that I immediately became obsessed with from Weber’s Bakery in Chicago. This place has been around for like 90 years and I only just discovered it like six years ago when someone brought me a chocolate chip cheese coffee cake that changed my coffee cake life forever. This coffee cake is so good that I drive the 45 mins to Weber’s several times a year because of it. This has led me to other various gems, like a giant peanut butter cookie dipped in chocolate. LOVE, LOVE, LOVE…and immediately wanted to adapt the idea for my holiday cookie gift giving.

So THIS cookie…

A peanut butter cookie, that is pretty basic with a sh-t ton of peanut butter.

Melt a bit of milk chocolate and dip roughly a quarter of the cookie into the milk chocolate and sprinkle with some crushed salted peanuts (yes salted). Then, for extra decadence, melt a little dark chocolate and drizzle (with a spoon or piping back) over the milk chocolate and peanuts.

I mean, it doesn’t really get more delicious that chocolate and peanut butter together, except this chocolates (plural) and peanut butter.

A few tips for adapting to what you have on hand

1. If you don’t have milk chocolate, no problem, melt chocolate chips or dark chocolate and dip right in. I don’t know anyone that would say no to double dark chocolate. Or milk chocolate for that matter, this tip goes both ways.
2. Use smooth peanut butter in the cookie – and NOT natural peanut butter, it will not mix into the dough properly (I tried it) – because you get the crunch from crushed peanuts sprinkled on the outside.
3. Chopped salted peanuts is better than unsalted. Chocolate with the salt really goes well together and well, all peanut butter treats should be a touch salty, so…

The chocolate sets up nicely and these cookies are great for boxing and giving away as gifts…if they last long enough.

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The best peanut butter cookie (with chocolate)

Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 cup sugar
• 3/4 cup light brown sugar
• 2 large eggs at room temperature
• 2 cups creamy peanut butter not natural peanut butter
• 1 1/2 teaspoons pure vanilla extract
• 6 ounces of milk chocolate or 2/3 cup milk chocolate chips use dark if that is all you have
• 2 ounces bittersweet or semisweet chocolate or 1/4 semisweet chocolate chips
• 1/4 chopped peanuts preferably salted

Instructions

1. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
2. In your stand mixer (or use a hand mixer if you don't have a stand mixer) with the paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until totally incorporated. Scrape down the sides and bottom of the bowl and then add the peanut butter and vanilla, then beat on high speed until combined.
3. Add the flour mixture to the peanut butter batter, then mix on low until just combined.
4. Chill the dough in the refrigerator for 30 minutes to an hour. Note: You can make dough and leave in fridge for a few days, just make sure to cover, and then to sit on counter for about an hour before scooping.
5. Preheat oven to 350°F. Line baking sheets with parchment paper or foil.

6. Scoop and roll cookie dough into balls. I use a regular ice cream scoop to scoop out, then divide each scoop in half and roll into balls. Now, I used a meat mallet that I only use for dough to make the indent on top, you can do that if you have a clean mallet, otherwise the traditional thing to do is use a fork to make a crisscross indent. Bake each batch for 13-15 minutes until very lightly browned on the sides. The centers will look very soft.

7. Remove from the oven. Cool cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. To melt the chocolate, place a saucepan with water about 1/3 full on stove and bring to a boil In a glass or metal small bowl put your milk chocolate (or dark if using). Place the chocolate bowl on top of the boiling water and melt chocolate (turn the flame to low so the water doesn't bubble up and splash into your chocolate), stirring every now and then until completely smooth and shiny. Dip about a 1/4 of the cookie into the chocolate, drip off the excess, and place on parchment. Sprinkle each cookie right after dipping with the chopped peanuts so the peanuts adhere to the chocolate. Met the dark chocolate the same way and when melted, take a spoon and drizzle over the milk chocolate and chopped peanuts.

Recipe Notes

Quick tip: For a gluten free option (and I have made these gluten free before) a GF flour blend cup-for-cup for regular flour works great. You will never know the difference.

You can make and roll the dough into balls and freeze for up to three months.