These peanut butter cookies are thin, chewy, and definitely not crumbly! They have a rich, nutty aroma as they’re baking in the oven, slightly crisp edges with dense, yet pillowy soft and chewy centers. What makes these cookies special is dressing them up with a glossy finish of smooth and silky melted dark chocolate. The cookie is totally delicious on its own, but the dark chocolate takes them to the next level! The cookies are half enrobed in the rich dark chocolate, giving it an elegant and indulgent appearance. And the finishing touch: adding Christmas sprinkles infuses them with festive spirit, bringing lots of joy and and holiday charm to each cookie. These Peanut Butter Cookies will definitely make a grand entrance at your next party or holiday gathering!
Creamy Peanut Butter: The star of the show! I love using a smooth, creamy peanut butter (like Jif or Skippy) as opposed to a natural peanut butter. Natural peanut butter tends to dry out the cookie. Creamy peanut butter lends a rich, nutty flavor to the cookies. All purpose flour: adds structure to the cookie. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. This helps prevent you from using too much flour than is necessary. Unsalted butter: bring the butter to room temperature so it can cream together with the sugars properly. Egg + egg yolk: adds moisture and helps with chewiness. Granulated Sugar: Provides sweetness and contributes to the crispness of the cookie edges. Brown Sugar: Adds moisture and a caramel-like flavor due to its molasses content, contributing to the chewiness. Dark chocolate: try to find the Ghirardelli Dark Chocolate Melting Wafers. The dark chocolate brings a touch of bitterness that beautifully cuts through the richness of the peanut butter. What’s not to love about marrying the creamy, rich taste of peanut butter with the sweet, decadent allure of chocolate?!
