Peanut butter cookies are by far my family’s favorite cookie! I tend to get bored with baking the same old cookie over and over though, so I decided to swap it up a bit this Christmas and add a decadent dipped chocolate edge and a decorative imprint from the bottom of one of my favorite juice glasses as opposed to the traditional crisscross fork pattern.
These cookies are super rich, decadent and totally indulgent – pretty much everything I love about the holidays and they are E.A.S.Y!!! You can’t beat that combo.Print
Peanut Butter and Chocolate Dipped Sand Dollars
Try subbing in almond or cashew butter for the peanut butter in these cookies!
- Yield: 2 dozen 1x
- 1 cup natural peanut butter
- 1 cup sugar
- 1 large egg, slightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips
- 1/2 tablespoon non-hydrogenated vegetable shortening
- Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Combine the peanut butter, sugar, egg and vanilla in the bowl of a stand mixer. Mix until completely combined.
- Scoop the dough out with a small cookie dough scoop or into tablespoon sized mounds about 1-inch apart on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until golden. Transfer to a wire rack and allow to cool completely.
- Once the cookies are completely cooled line another pan with parchment and set aside. Place the chocolate chips and the vegetable shortening into a microwave safe bowl and heat on 50% power for 20 seconds. Stir. If the chips need more time place them back into the microwave at 50% power for 10 seconds and stir. Once the chocolate is smooth dip the edge of each cookie into the melted chocolate and transfer to the parchment lined sheet pan. Once all of the cookies have been dipped in chocolate place the sheet pan in the freezer for 5 minutes for the chocolate to set. Once set the cookies can be stored at room temperature.