These little cookies look so pretty, but they’re actually extremely easy to make. That is why I decided to make these last minute for my company garage sale. The day before, I decided I wanted to bake something for my co-workers who would be working that weekend for the garage sale (only a select few were chosen to work). I thought it would be a nice treat.
They only took about 2 hours to make and they are more than worth it. It’s kind of surprising how great these cookies turned out, and they don’t even use flour! Such a simple cookie. You gotta love simple!
My favorite part about making peanut butter cookies is to make the criss-cross pattern. It’s kind of satisfying to squish a fork into the dough and come out with a pattern.
Chocolate-Dipped Peanut Butter Cookies
Recipe from Bakerella
1 cup peanut butter
1/2 cup sugar
4 oz. Baker’s semi-sweet chocolate, melted
1/2 cup finely chopped peanuts
- Preheat oven to 325. Mix peanut butter, sugar and egg until well blended.
- Refrigerate for 30 minutes.
- Remove and roll mixture into 18 balls.
- Place on ungreased cookie sheet 2 inches apart.
- Flatten each ball by using a fork to make a criss-cross pattern.
- Bake 18-20 minutes or until lightly browned.
- Cool for 5 minutes on cookie sheet and then cool completely on a wire rack.
- Melt chocolate.
- Dip one end of cookie into melted chocolate and then dip into chopped peanuts. Repeat with other side.
- Place on wax paper covered cookie sheet and refrigerate until chocolate hardens.