I thought that I would try out another nut-based — sticking with the ever-traditional peanut butter cookie this time. Dipped them in chocolate for extra-credit. What do you think?
Ingredients
for the cookies
1 1/2 sticks unsalted butter, room temperature
1 cups sugar
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 large egg
1/2 tablespoon vanilla
1/2 teaspoon baking soda
3 cups all-purpose flour
1 package Gheradelli Dark Chocolate Melting Wafers
If you want a pattern on your cookies, you will also need an imprinting rolling pin or a cookie stamp (I used a cookie stamp).
Directions
First, bake your cookies. These will need to cool completely before you bake them, so you an make them up to 2-3 days in advance. Also, if you want to have a pretty pattern on them, you will need to do an intermediary chilling step, which adds on to your time.
In the work bowl of a stand mixer with the paddle attachment, add your cool butter, sugar, and salt. Cream together, then add the peanut butter, vanilla extract and eggs and mix thoroughly. Finally, add your baking soda and flour and mix until a cohesive dough comes together. Form into a ball, wrap in plastic wrap and let chill in the fridge for an hour.
Once chilled, remove from fridge, roll out dough to 1/4-inch thickness, imprint with the cookie stamp and cut into circles. Place cut out cookies onto a wax-paper lined sheet pan and chill for another hour. If you aren’t imprinting a pattern, you can skip this chilling step. Preheat oven to 350F and line baking sheets with silpat or parchment paper.
Bake for 10-12 minutes. Remove baking sheet to a cooling rack. Cookies should be completely cook before moving on to the next steps.
While the cookies are cooling, Melt your chocolate glaze. Using a double boiler or the microwave, melt your chocolate wafers until completely melted. like cookie sheets with wax paper. Let cool a little bit, then dip each cookie partially in chocolate, then place on the wax paper. Let harden completely.
