Chocolate dipped salted peanut butter cookies
A few years ago I heard that you could make a batch of peanut butter cookies using just peanut butter, eggs and sugar. I found that hard to believe but when Edd Kimber featured that very cookie on the front cover of his new book, Small Batch Bakes, I was intrigued.
I tracked down the original Ovenly recipe, made a half batch and tried a plain cookie which was absolutely delicious but decided to dip the rest of the batch in dark chocolate. I used a tablespoon to make small cookies but as I found the cookies very rich I couldn't imagine getting my way through an Ovenly cookie which is 4 times larger!
Here's the recipe for Chocolate dipped salted peanut butter cookies, adapted from an Ovenly recipe, which makes 12-16 small cookies. For all my recipes I use a 250ml cup, a 20ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20°C.
Chocolate dipped salted peanut butter cookies
Ingredients
165g light brown sugar
1 egg at room temperature
¼ tsp vanilla extract
225g smooth peanut butter
sea salt flakes
75-100g dark chocolate, finely chopped
Preheat oven to 180°C, conventional. Line a tray with baking paper or a baking mat. Position the oven rack in the centre of the oven.
In a large mixing bowl, whisk together the brown sugar and egg until smooth. Mix in the vanilla, then the peanut butter and continue to whisk until all of the ingredients are fully incorporated and no streaks of peanut butter remain.
Refrigerate the dough for 15 minutes before scooping the dough into tablespoon size balls. If you use a 20ml tablespoon you should be able to make 12 cookies. If you use a 15ml tablespoon you’ll make 16 cookies. Place the cookies, about 2 inches apart, on the prepared baking tray. Sprinkle the tops with some sea salt flakes.
Bake the cookies for 15 minutes, rotating the pans halfway through baking time. The cookies will be golden at the edges when done. Let the cookies cool on the tray for a couple of minutes before transferring to a cooling rack. Reuse the same tray to bake the remaining cookies. Let cool completely before dipping.
Line a cooling rack with baking paper. Place the chopped chocolate in a small bowl or mug with an opening large enough to dip the cookies. Melt the chocolate in the microwave for 30 second intervals, stirring between each interval, until only a few small pieces of chocolate remain. Continue stirring until the chocolate is smooth and completely melted.
Partially dip each cookie into the melted chocolate letting any excess drip back into the bowl, then place on the baking paper lined cooling rack. Sprinkle with a few more salt flakes if desired. Once all of the cookies have been dipped, place them in the refrigerator for a few minutes until the chocolate is set. Once set, store the cookies in an airtight container.
These cookies are very easy to make and pack a punch of flavour. I don't know why it took me so long to make them.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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