Description
These Peanut Butter Christmas Cookies are a festive twist on a classic favorite, combining creamy peanut butter with soft, chewy cookie dough, dipped in semi-sweet chocolate and adorned with holiday sprinkles. Perfect for holiday parties or gifting, these cookies offer a delightful balance of sweetness and rich peanut flavor.
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Toppings & Coatings
- 2 cups semi-sweet chocolate chips
- 2 teaspoons coconut or vegetable oil
- 3 tablespoons holiday sprinkles
Instructions
- Prepare baking sheet and oven: Line a large baking sheet with parchment paper and preheat the oven to 375°F (190°C) to ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents.
- Cream butters and sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat the unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Add egg and vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing until light and fluffy for a tender cookie texture.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Scrape down the sides as needed to ensure uniform dough.
- Portion dough: Using a medium cookie scoop, drop dough balls onto the prepared baking sheet at least 2 inches apart to allow room for spreading.
- Shape cookies: Press each dough ball gently with a fork in a crisscross pattern with two presses, maintaining the round shape to form the classic peanut butter cookie look.
- Bake: Bake the cookies for 10 to 12 minutes until golden at the edges but still soft in the center. Remove from oven and transfer to a cooling rack to cool completely.
- Melt chocolate: In a small bowl, microwave the semi-sweet chocolate chips for 1 minute, stir, then continue microwaving in 30-second intervals, stirring each time until fully melted and smooth.
- Add oil to chocolate: Stir in the coconut or vegetable oil into the melted chocolate until the mixture becomes silky and glossy for dipping.
- Dip and decorate: Dip each cooled cookie halfway into the melted chocolate, place on parchment paper, and sprinkle with holiday sprinkles. Let the chocolate set completely for about 1 hour before serving or storing.
Notes
- Ensure the butter and egg are at room temperature for easier mixing and better texture.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- Use parchment paper to prevent sticking and aid in easy cleanup.
- If you don’t have coconut or vegetable oil, a neutral oil like canola works as well for melting chocolate.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, customize sprinkles according to holiday themes or personal preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
