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Dipped Peanut Butter Meltaway Cookies Recipe

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Dipped peanut butter meltaway cookies recipe

Dipped Peanut Butter Meltaway Cookies Recipe

These bite-sized peanut butter cookies will melt in your mouth. Peanut chunks and miniature chocolate chips give added flavor and texture while the chocolate dip makes them look professional. Since they hold their shape well and can be stored at room temperature for more than a month, they are a perfect choice to ship as gifts from the kitchen.

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour, 12 minutes

Ingredients:

  • 1 cup flour
  • 1/2 cup corn starch
  • 3/4 cup confectioners' sugar
  • 3/4 cup (1-1/2 sticks) butter, cut into cubes
  • 1/2 cup super chunky peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup miniature chocolate chips
  • Chocolate Dip:
  • 4 ounces semi-sweet chocolate bar, at room temperature, broken into small chunks
  • 1 ounce paraffin (such as Gulf Wax)

Preparation:

Line cookie sheets with parchment paper or Silpat baking pad.

In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.

In a large bowl, cream butter, peanut butter, and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.

Refrigerate dough for 1 hour to firm up. When ready to bake, preheat oven to 350 degrees F.

Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.

Chocolate Dip:
Place paraffin in a glass measuring cup and slowly melt it in the microwave. Add semisweet chocolate chunks and cook on high power 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin.

Dip each peanut butter meltaway cookie halfway into chocolate, shake off excess chocolate, and place on trays lined with waxed paper or Silpats to set. If chocolate begins to get too thick, carefully re-warm. You can refrigerate for an hour to set chocolate, if you wish.

Yield: about 4 dozen cookies

Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Wickely Scrumptious!, Member cyberchefjmf

I just can't believe how good these came out. The kids got a kick out of helping, too. You simply must try them. Definitely a keeper recipe.

11 out of 11 people found this helpful.

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