School’s out. So what do you do when your mom thinks she’s a home-ec teacher circa 1991 and you have a hankering for a chocolatey treat? You get out the measuring cups and mixing bowls so you can make yourself something awesome! I’m so proud of him, I’m beaming. And I’m eating some outstanding deliciousness. Chocolate and peanut butter are such a great combination. But don’t take it just from me, let’s hear Isaiah tell us about it: “They’re made with peanut butter, and they’re cookies.” (Cue the crickets)
As organic as possible:
1/2 cup Butter
3/4 cup Brown sugar
1/4 cup Sugar
3/4 cup Chunky peanut butter
1/2 tsp Vanilla
1 1/4 cup Flour
1 tsp Baking soda
1/4 tsp Salt
For Chocolate Dip
1 1/4 cup Semisweet chocolate chips
1 Tbsp Vegetable shortening
Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. In a large bowl, beat the butter, brown sugar, granulated sugar, and peanut butter with an electric mixer on medium speed until blended. Add the egg and vanilla and beat until blended. Add the flour, baking soda, and salt and beat on low speed until blended.
Shape the dough into 1 1/2 inch balls, placing 12 balls at least 2 inches apart on each baking sheet. Using a fork, press twice into each cookie to make a crisscross pattern. Bake the cookies until golden, 8-10 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks and let cool completely.
Meanwhile, add the chocolate chips to a microwave-safe bowl. Add the shortening. Microwave on high for 1 minute, stir. Then microwave for 30 seconds longer or until melted.
One at a time, dip half of each cookie into the melted chocolate, then place on a baking sheet lined with parchment paper. When all the cookies are dipped, place the baking sheet in the refrigerator just until the chocolate is set, about 5 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.
Warning! This may attract on lookers.
Another Warning! This is messy.
But they’re worth it.