Dessert: Chocolate-Coated Peanut Butter Cookies

Recipe by Maria Siriano These rich and creamy cookies taste just like one of our all-time favorite Girl Scout concoctions, Tagalongs®.

Ingredients

1 c. unsalted butter
1/2 c. granulated sugar
1/2 tsp. vanilla extract
2 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. peanut butter
3/4 c. confectioners' sugar
2 c. milk chocolate chips
3 tsp. vegetable, canola, or other flavorless oil

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add vanilla extract and mix to incorporate.
In a medium mixing bowl, whisk together flour, baking powder, and salt. With the mixer speed on low, gradually add the dry ingredients and mix until just combined. Turn the dough out onto a work surface and form into two discs. Wrap each disc in plastic wrap and refrigerate for at least one hour.
Preheat oven to 325 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
Roll cookie dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 2-inch circles using a cookie cutter. Transfer the cookies to the prepared baking sheets. Repeat with the remaining dough, re-rolling and cutting the scraps until all the dough is used.
Bake cookies for 20 to 25 minutes, until lightly browned at the edges. Cool on the pans for 10 minutes, then transfer cookies to a wire rack to cool completely.
In a small mixing bowl, stir together peanut butter and confectioners' sugar to make a thick paste. Scoop heaping teaspoons of the peanut butter mixture and roll into balls. Place one peanut butter ball onto the center of each cooled cookie and flatten with your fingers so the peanut butter is just slightly mounded in the center.
Line a baking sheet with parchment or wax paper. Heat chocolate chips in the microwave, stirring every 15 seconds, until melted and smooth. Stir oil into the melted chocolate. Use a fork to dip each cookie into the chocolate, shaking off any excess back into the bowl, and then transfer cookies to the lined baking sheet. If the chocolate cools down and gets too thick to dip, pop it back in the microwave for a few seconds and stir it again.
Allow the chocolate on the cookies to cool and set up before serving. (You can put the baking sheet in the refrigerator to speed up the process.)

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