The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Chocolate Dipped Peanut Butter Cookies
I love a good cookie recipe, everyone knows this of course and I also love taking an already good cookie recipe and making it better, everyone know this as well. The recipe I am sharing today with everyone is the perfect example. The peanut butter cookies are fabulous on their own. They are a delicious combination of old-fashioned peanut butter cookie bakery flavor but yet also a banknote of something new yet familiar, thanks to the molasses. I highly recommend making these even if you do not think you are a molasses fan. Trust me on this, you will love these!
As if the peanut butter cookie was not good enough, I take melted chocolate and dip only about half of the cookie and then let it set up slightly before enjoying. These are so good! Perhaps one of my newest favorite cookies honestly. You can, of course, use whatever chocolate you like, milk, dark, white, etc. but make sure you use real chocolate and not the flavored coating chocolate. Also, like I said before, use the molasses! You really will thank me that you did. These are soft and chewy and packed with a lot of great flavor. I can not wait for you to try these!
Chocolate Dipped Peanut Butter Cookies
3/4 cup smooth peanut butter
3/4 cup light brown sugar
1/2 cup white granulated sugar
1 stick unsalted butter, soft
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup molasses
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white all-purpose flour
Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.
In a large bowl cream together the smooth peanut butter, light brown sugar, white granulated sugar and soft butter until light in color and fluffy in texture.
Beat in the large eggs and pure vanilla extract. Beat in the molasses.
Add in the baking soda and salt. Fold in the white all-purpose flour.
Drop by teaspoon size amounts onto prepared baking sheets. Bake, one sheet at a time, in preheated oven for 12 minutes. Remove and cool.
In a large bowl melt together 2 cups semi-sweet chocolate chips with a pinch of salt, splash of vanilla, 4 tablespoons milk and 2 teaspoons solid vegetable shortening in a microwave on high power for 2 minutes. Stir until mixture is smooth.
Dip cookies into chocolate, covering one side. Place on parchment paper until chocolate sets up.
Ask and Answer: A few of you wondered if I had any homemade pudding recipes. I do! Check out my website and search “puddings”. I have a lot of great cream pie recipes too that, minus the crust, make great puddings too! Just spoon the filling into pudding glasses.