These Chocolate coated Peanut Butter cookies are really for this lovely cold and cozy Christmas time. The combination of peanut butter and chocolate, we’ve already shared with you with our famous homemade chocolate peanut butter cups. Now turning this incredible combination into a Christmas cookie is definitely worth it. Not only the dough contains peanut butter, before you coat them with chocolate, you spread fresh peanut butter on them. We all know the famous Twix with caramel, don’t we. Not imagine this beauty with peanut butter. Here you go.
I have to give the credits to Basti. As most of the time, he is the chef of baking in our food journey. His creations are endless…Sometimes I do not even know how he comes up with such strange combinations. And how these ideas even turn out in good recipes. But I don’t want to complain, because I am the lucky one who can try every single one of them. Or maybe not so lucky as I sometimes really cannot stop eating them anymore. 🙂
Our last couple of weeks have been quite busy at work. Many of you probably have the same with some company business dinners, finalizing some work topics to end the year.
On this evening I had a business dinner and Basti was alone at home. I didn’t hear from him for a couple of hours and I already knew he is doing something which contains mess and a dirty kitchen.
Doing the dough is really a big deal as you mix all dry and wet ingredients together, wrap them in plastic foil and let them cool down. But then, after you slice them and bake them, the fun starts.
Every single cookie get a spread of salty peanut butter and gets dipped in warm dark chocolate.
This was a MESS! Do you actually know, why I am telling you this story? This all has happened at almost midnight, when I came home from the business dinner. Haha! I knew what to do, cleaning all those chocolate drops from the floor and the surface.
But I don’t want to complain! These chocolate coated peanut butter cookies are so delicious and all his kitchen mess was history after trying the first one.
Once all cookies are coated with dark chocolate you put them on a rack and let them cool down till the chocolate gets hard.
As a decoration you can use any kind of chocolate or molasses.
These chocolate coated peanut butter cookies are a must during your lovely cozy Christmas time.
Do I have to use peanut butter?
Of course you are also free to use any other kind of nut butter. For this you should check our recipe of nut butters. Just be sure you are using a nut butter, which is not to liquid as you are dipping the whole cookie in warm chocolate and you want the nut butter to stay on the cookie! 🙂
Enjoy your Christmas time with these lovely chocolate peanut butter cookies and let us know, how you like them. Also feel free to share with us a picture of a messy kitchen after doing them! J
Have a lovely Christmas time!
Chocolate Coated Peanut Butter Cookies
- 115 g Butter
- 100 g Brown Sugar
- 2 tsp Vanilla Extract
- 200 g Peanut Butter
- 220 g All-Purpose Flour
- ½ tsp Salt
- 2 tsp Water
- Peanut Butter
- 400 g Dark Chocolate
- In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the peanut butter, and mix until combined. Add the flour and salt, beat until combined and the dough forms a ball. If the dough seems too crumbly, add water, 1 tablespoon at a time, until it comes together. The dough should not be overly sticky
- Divide the dough in half. Place each ball on a large piece of plastic wrap. Using your hands, shape it into a rectangle about 6 inches long and about 2 inches wide. Wrap the dough up in the plastic wrap and place in the freezer for 30 minutes, or the fridge for 3 hours or overnight
- Preheat oven to 170ºC
- Unwrap the dough and cut the rectangular log into ca 1cm thick slices. Arrange the slices 1 2cms apart on a baking sheet. Bake the cookies for 10-14 minutes, until the edges are golden brown. Let cool 10 minutes on the baking sheet and then transfer to a cooling rack
- Spread each cookie with peanut butter and place on a parchment lined baking sheet. Transfer to the freezer and freeze 20 minutes. This makes coating in chocolate easier
- Melt the chocolate and let cool 10-20 minutes prior to dipping
- Holding the cooking on the ends of a fork, dip each cookie in melted, cooled chocolate and place on a parchment lined baking sheet. Repeat with the remaining cookies. Sprinkle with flaky sea salt. Place the cookies in the fridge to set for 20 minutes. Store in an air-tight container for up to 3 days
- Enjoy your BeastFeast!