Chocolate Dipped Peanut Butter Cookies

I’m going to say this upfront.

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I’m (occasionally) allergic to peanuts.

Not always. But sometimes I choke and get a rash and can’t breathe. Not always, but sometimes.
(I was also allergic to Pepsi, but that was eons ago and all allergic tendencies vanished in a year. So there.)

Anywhooo, on days that I’m not feeling particularly allergic, I like baking with peanut butter because I have a penchant for the peanuty.
I do not fully understand why I wrote that sentence, but I refuse to delete it. It adds style to the blog.

Mmhm.

Getting back to the cookies, these are chewy and wonderful, crispy on the edges and soft on the inside. Basically the cookies of my dreams. Don’t over bake these beauties as they’ll be quite soft when you take them out, but fear not, they are not undercooked.
They’ll harden as they cool.

Obviously, dipping in chocolate is not an option. Nor are the sprinkles.

I’m watching you.

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Chocolate Dipped Peanut Butter Cookies

1 stick (100 grams) butter, softened (if using salted butter, such as Amul, omit the salt)

1 cup dark brown sugar, packed

3/4 cup peanut butter

1 cup all purpose flour

1 tsp baking soda

1/2 tsp sea salt

1 egg

1 tsp pure vanilla extract

200 g dark chocolate + sprinkles to decorate

Directions:

Line/ grease a baking sheet with parchment paper.

Cream together the butter, brown sugar and peanut butter until light and fluffy. Add the egg and vanilla and mix until just combined. Don’t overmix, you don’t want hockey pucks.

In another bowl, whisk together the flour, salt and baking soda. Add in batches to the wet ingredients and combine gently just until a dough forms.

Chill in the fridge for half an hour.

Preheat the oven to 350 F.

Scoop our balls of dough and press down gently with the back of a fork.

Bake for 15 minutes until edges are golden brown. Let cool till firm.

(Not)Optional:
Melt 200 grams of dark chocolate. Dip one edge of the cookie in and top with sprinkles.

Yessss. Mondays just got tolerable.

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