Dark Chocolate Drizzled Peanut Butter Cookies

Oh my goodness these are yummy. I love the chocolate/peanut butter combination so it was a given that I decided to take my best peanut butter cookie recipe and drizzle them with dark chocolate. I daresay I may never have a naked peanut butter cookie again. They are just so much more delicious with dark chocolate. Actually… isn’t everything? Hah!

This recipe is also extra peanut buttery since it contains an entire jar of peanut butter. I mean… why call it a peanut butter cookie if you are going to be stingy with the peanut butter. Mmmmmmmm…. lots of peanut butter and dark chocolate goodness. But caution… the dark chocolate will leave tell-tale signs on your lips (just sayin… in case you were going to sneak a bite).

Dark Chocolate Drizzled Peanut Butter Cookies

Ingredients:

• 2 sticks unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 cup sugar
• 1 teaspoon pure vanilla
• 2 large eggs
• 18 oz jar extra crunchy peanut butter
• 2 cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup 60% cocoa chocolate chips (I use Ghiradelli)

Preheat oven to 350 degrees. (Makes 4 dozen cookies)

Place butter and both sugars in a large mixing bowl and beat until light and creamy. Add vanilla. Add eggs one at a time, beating for about 30 seconds after each addition. Add peanut butter and continue to beat on medium speed for about 2 minutes.

In a separate bowl, combine flour, salt, baking soda and baking powder. Stir with a whisk to combine. Add the dry mixture to the peanut butter mixture and beat on low speed until all the flour is incorporated. Do not over mix at this point.

Drop the cookie dough by big spoonfuls onto an ungreased cookie sheet. You want them about 2 inches apart because they will spread a little as they cook.

Pour about a quarter of a cup of sugar onto a small plate. Dip the tines of a fork into the sugar and then make a crisscross on each cookie to flatten slightly.

Bake the cookies for approximately 14-16 minutes (depending on size of cookie). Do not overcook. The edges will appear very lightly brown. Remove the cookie sheet from the oven onto a rack and let stand for a couple of minutes to set. After 2-3 minutes, remove the cookies from the cookie sheet and let cool completely on a wire rack.

Repeat until you have used all of the dough.

Once the cookies are completely cool, line them up on waxed paper.

Melt the chocolate chips in a glass dish in the microwave. (This takes about 1 minute on a low setting in my microwave but ovens vary so check yours frequently.)

With a fork, drizzle the melted chocolate over the cookies. Cool in the refrigerator just long enough to set the chocolate.

Store cookies in an airtight container, foil, or ziplock bag. (If there are any left to store.)

Sweetest Blessings,
LeAnn