Description
Chocolate-dipped peanut butter cookies inspired by Buckeye candies, featuring a soft, nutty center and a glossy semisweet chocolate half-dip for a nostalgic, irresistible treat.
Ingredients
- Unsalted Butter: 1/2 cup softened
- Creamy Peanut Butter: 1 cup
- Granulated Sugar: 1/2 cup
- Brown Sugar: 1/2 cup packed
- Large Egg: 1
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1 1/2 cups
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Semisweet Chocolate Chips: 1 1/2 cups (for melting and dipping)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set a cooling rack nearby.
- Combine Ingredients: In a large bowl, beat 1/2 cup softened unsalted butter, 1 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until creamy. Add 1 large egg and 1 teaspoon vanilla extract and mix until incorporated. Stir in 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until a soft dough forms.
- Prepare Your Cooking Vessel: Scoop dough into 1-inch balls using a cookie scoop or tablespoon and place onto the prepared baking sheets, spacing them about 2 inches apart.
- Assemble the Dish: Gently flatten each dough ball with your palm to create a slight disk shape so the cookies bake evenly and develop the classic cracked top.
- Cook to Perfection: Bake cookies at 350°F (175°C) for 9 to 11 minutes, until edges are set and tops show slight cracks. Avoid overbaking to keep centers tender.
- Finishing Touches: Cool cookies completely on a wire rack. Melt 1 1/2 cups semisweet chocolate chips in short microwave bursts or a double boiler until smooth. Dip half of each cooled cookie into melted chocolate, letting excess drip off, and place back on parchment. If desired, sprinkle flaky sea salt on the chocolate before it sets. Allow chocolate to firm at room temperature or in a cool spot.
- Serve and Enjoy: Place cookies on a platter or store in an airtight container. Serve with milk, hot cocoa, or as part of a dessert box. Enjoy warm or at room temperature.
Notes
- Chill the dough 20 to 30 minutes if you want cookies to hold a thicker shape during baking.
- Melt chocolate slowly and stir often to prevent scorching; add a teaspoon of neutral oil if the chocolate is too thick for dipping.
- Sprinkle flaky sea salt on the chocolate while it is still wet to enhance flavor contrast.
- For smaller cookies, reduce dough ball size and shorten baking time by 1 to 2 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 20 mg
Keywords: peanut butter buckeye cookies, buckeye cookies, peanut butter cookies, chocolate dipped cookies, holiday cookies, peanut butter recipes