Easy Peanut Butter Cookies

Chocolate Dipped Peanut Butter Cookies

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Ingredients

  • 1 cup butter softened
  • 3/4 cup brown sugar
  • 1 cup Sugar In The Raw
  • 2 tsp and 1/2 vanilla
  • 2 large eggs
  • 1 cup peanut butter (traditional not the natural variety)
  • 3 cups and 1/4 flour for thick cookies or 3 cups flour for thinner cookies
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • In Extra Sugar The Raw Turbinado sugar for garnish
  • 12 oz of chocolate for dipping milk, semi-sweet, dark or white chocolate

Instructions

  • Preheat oven to 350 degrees F.
  • Combine butter and sugars in a large bowl using a mixer on medium speed. Mix until light and fluffy, approximately 1-2 minutes. Add in vanilla and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add in peanut butter and mix well on medium until well combined, this may take 1-2 minutes.
  • In a separate bowl combine flour, baking powder, baking soda and salt. Slowly add dry ingredients to wet ingredients and mix until just combined, do not over mix. Dough may be thick.
  • Roll cookie dough into balls, approximately 1" in diameter. Dip the top half of the dough ball into the remaining 1/2 cup In The Raw sugar, and place the dough ball onto a cookie sheet, sugar side up. Gently press down on the cookie with the back of a fork. Repeat with remaining dough, keeping at least 2" between cookies on cookie sheet.
  • Bake for approximately 8-10 minutes or until starting to lightly brown. Remove from oven and allow to cool for at least 10 minutes on the baking sheet. Transfer to a wire rack to cool completely.
  • If dipping in chocolate, allow cookies to cool completely. Place parchment paper or silicone baking mats on cookie sheets. Prepare chocolate according to package directions. Working one cookie at a time, dip half the cookie into the chocolate, and immediately place the cookie on the prepared baking sheet and sprinkle the wet chocolate with sugar. Repeat with remaining cookies. Allow to set up for at least one hour or until chocolate is firm to the touch.
  • Store in a covered container.
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