“Chocolate-Dipped Peanut Butter Crinkles”

Do you have peanut butter lovers in your family? Those sneaky devils who like to grab a spoon and scoop out a big mouth full of the creamy peanutty goodness. Well these are the same people who will absolutely fall in love with Chocolate-Dipped Peanut Butter Crinkles. Full of peanut butter flavor with that added touch of chocolate and crunchy peanuts is a match made in heaven. This cookie is sure to make any peanut butter lover do the happy dance. My husband is a peanut butter lover and this cookie is by far one of his favorites. I will be keeping this recipe handy when the hubby gets the urge for cookies. So I have to share this recipe even now that the holidays are over and because many have asked for the recipe.

Chocolate-Dipped Peanut Butter Crinkles

The weather in Chicago is brutal right now so what a perfect time to bake with kids since many of the tikes are still off from school. This coming weekend for many of you will be snowy and bitterly cold. That’s another reason to bake, don’t you think? So grab the kids and get to mixing and baking. You’ll be glad you tried my recipe adaptation for Chocolate-Dipped Peanut Butter Crinkles created by Maryanne Cabrera of thelittleepicurean.com. Great website with simple, fun, delicious, and elegant recipes.

Since you follow my blog, you know I’m an avid baker and have no problem giving a shout out to other follow bakers which is the case in point of this recipe post. I am in love with Bake from Scratch and the feed feed community. Bake from Scratch is a baking magazine filled with incredible recipes from some of the most talented bakers around. This past holiday season a special issue was printed featuring holiday cookies. These peanut butter cookies were featured in this holiday cookie special issue. However so many of the cookies in this magazine can be made throughout the year so I’m keeping it handy. The “feed feed community” allows you to share and access hundreds of wonderful recipes. Both are incredible reads and should not be missed.

Chocolate-Dipped Peanut Butter Crinkles

I am always in the mood for a great cookie and Chocolate-Dipped Peanut Butter Cookies are no exception. I find these cookies to be both sweet and salty which is a deadly combination that calls for a tall glass of milk. Another match made in heaven and amazing how something so simple can taste so good. Not much else to say about this fabulous recipe which was featured at my annual cookie extravaganza in my workplace. I bake favorites each year but add in new ones for them to enjoy. Chocolate-Dipped Peanut Butter Crinkles were a big hit and sure to be a big hit with your family and friends.

Chocolate-Dipped Peanut Butter Crinkles

Thank you to Maryanne and Bake from Scratch for this fabulous recipe and keeping me an avid fan of the magazine. Can’t wait to see what the next issue holds. I highly recommend picking up a copy of Bake from Scratch or at least flip through the pages. Your mouth will be watering and I bet you purchase yourself a copy. That’s how I got hooked. Stay warm and Happy Baking!

Chocolate-Dipped Peanut Butter Crinkles

 

Chocolate-Dipped Peanut Butter Crinkles

1 cup (2 sticks) unsalted butter, softened

2 cups firmly packed dark brown sugar

1 ½ cups creamy peanut butter

2 large eggs, room temperature

1 t. pure vanilla extract

2 2/3 cup unbleached all-purpose flour

2 t. baking soda

1 t. baking powder

1 t. kosher salt

3/4 cup granulated sugar

3/4 cup confectioners’ sugar

12 oz. chocolate almond bark

Honey Roasted Peanuts, chopped

 

Heat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Using bowl of stand mixer, beat butter, brown sugar, and peanut butter on medium speed until smooth and creamy, about 3 – 4 minutes. Scrape down sides of bowl as needed. Beat in eggs and vanilla until just combined.

In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. With mixer at low-speed, gradually add flour mixture to butter mixture until just combined.

Place granulated sugar and confectioners’ sugar in two separate small bowls. Form dough into 1-inch or walnut-size balls with cookie scoop. Roll each dough ball into granulated sugar then confectioners’ sugar. Place cookie balls 2-inches apart on prepared cookie sheets.

Bake until cookies begin to crack on top, about 15 – 17 minutes. Let cookies cool for 5 minutes on cookie sheets before removing to wire racks to cool completely.

When cookies are cool, melt chocolate almond bark in a microwave safe bowl. Dip half of each cookie into chocolate, place on parchment paper and sprinkle chocolate with chopped honey roasted peanuts. Let cookies stand about 10 minutes until set. Remove and store cookies in airtight containers at room temperature for up to 5 days.

 

Makes about 48 cookies.

 

Recipe adapted from https://www.thelittleepicurean.com/