Dipped and Crisp Peanut Butter Cookies
Thanks to a genius idea from author, photographer and blogger Joy Wilson, better known as Joy the Baker, the much-loved peanut butter cookie has been elevated to the extraordinary: she dips half the cookie into melted dark chocolate, then adds a sprinkling of chopped peanuts and sea salt. The cooks in our Test Kitchen went wild for these sweet-salty treats and think they’re perfect for holiday gifting—if you can keep from eating them all yourself.
Ingredients
For the cookies:
- 1 2/3 cups (8 1/2 oz./265 g) all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (4 oz./125 g) granulated sugar, plus more for coating
- 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
- 1 tsp. vanilla extract
- 1 egg
- 3/4 cup (7 1/2 oz./235 g) creamy peanut butter
For the topping:
- 1/2 lb. (250 g) dark chocolate, coarsely chopped
- 2 Tbs. coconut oil
- 1/3 cup (2 oz./60 g) coarsely chopped honey-roasted peanuts
- Flaky sea salt for sprinkling
Directions
To make the cookies, in a medium bowl, whisk together the flour, baking soda, salt and nutmeg. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the vanilla and egg and beat on medium speed until combined, about 2 minutes. Add the peanut butter and beat until just combined, about 1 minute.
Stop the mixer and scrape down the sides of the bowl, ensuring that all of the wet ingredients are thoroughly combined. Add the flour mixture all at once and beat on low speed until just combined, about 1 minute. Remove the bowl from the mixer and finish mixing with a spatula. Cover the dough and refrigerate for 30 minutes.
Position 1 rack in the middle and 1 rack in the upper third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.
Place about 1/2 cup (4 oz./125 g) granulated sugar in a small bowl for coating the dough balls. Using 1 Tbs. dough for each cookie, spoon the dough into the palm of your hand, gently roll into a ball and coat with sugar. Place on the prepared baking sheets, spacing the cookies about 1 inch (2.5 cm) apart. Using a fork, mark the cookies with a crosshatch pattern.
Bake until the cookies are golden brown, 10 to 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely.
Line a baking sheet with a clean piece of parchment paper.
To make the topping, in a double boiler or in the microwave, melt the chocolate and coconut oil. Stir until completely smooth and combined. Transfer to a small, deep bowl for dipping. Place the peanuts and salt in separate bowls near your dipping area. Dip the cookies halfway into the melted chocolate and place on the prepared baking sheet. Sprinkle with the peanuts and a bit of sea salt. Refrigerate until the chocolate has set, about 30 minutes. You can transfer the cookies to bags and store in the refrigerator, if desired. Makes about 30 cookies.
Recipe by Joy Wilson, creator of the blog Joy the Baker