chocolate dipped bourbon peanut butter cookies
Can’t neglect a good peanut butter cookie over the holiday season.
I’ve formed this real shit habit of nibbling on cookies in the mornings while I sip my coffee. I don’t usually do this, but I guess being the holidays and also being surrounded by treats is cranking my sweet tooth to full blast. Doesn’t help that I haven’t been fully hungry for breakfast lately, and am naturally a grazer anyway. Cookies, then, are a logical, if not somewhat foolish, idea.
But sometimes, life demands foolish ideas (within reason, of course). Especially during this season.
I think I’ve decided that, of all the peanut butter cookie varieties in the world, I prefer the softer recipes to the crisper ones. All my peanut butter cookie recipes thus far follow this preference. These are no different: crinkly, pillowy, fat little cookies. Dipped in chocolate, as the name suggests. Fuck to the yes.
And yeah, I put bourbon in them. I just do that sometimes.
Wrap these guys in your Christmas cookie boxes, they’ll be an instant classic and demanded year by year. Least, if your cookie box recipients have any tastebuds. If not? Send them my way, they surely won’t go to waste.
Hey, Peanut
We’re aiming for a plump treat here, with the right sweetness level and plenty of peanut buttery beauty.
To start, cream together some butter, peanut butter, brown sugar, and regular sugar. As always, I recommend a non-natural creamy peanut butter – I think the resulting texture is better. Then, whip in a couple eggs, a couple spoonfuls of bourbon, and some vanilla extract. The cookies aren’t strong on the boozy flavor, but you can definitely detect a subtle undertone not present in most peanut butter cookie recipes.
Then, mix in your flour, baking soda, and some salt. Nothing hard here.
Scoop balls of cookie dough onto a parchment-lined baking sheet. Think roughly 1 1/2 inch balls. Small balls. Bake a batch for 8 minutes, then tap the pan against the counter to flatten your little dudes. Return to the oven a few more minutes until the edges are set and the tops crinkly.
Cool the cookies on the baking sheets for a bit (I’d say about 5-8 minutes), then move to a wire rack to continue cooling.
Dunkaroo
Not really a dunkaroo, but we are dunking some shit here.
Once the cookies are cooled, time to coat them in some rich dark chocolate. I chose a chocolate shell approach, since I love refrigerating these cookies and cold, hard chocolate overtop is just fucken divine to me.
To achieve, microwave dark chocolate chips with a bit of coconut oil. I start with 1 minute, stir, then add 20-30 seconds if needed until the mixture is completely smooth. Cool for about 5 minutes.
Slide a piece of parchment beneath a wire rack to catch any drips. Then, dip one half of each cookie into the chocolate. Set onto the rack to harden for a bit, then sprinkle with flaky salt if you wish. The flaky salt is pure heaven to me. Would not skip this step.
To store these cookies, wait until the chocolate is completely set, then place into an airtight container. I like them in the fridge for up to a week, or the freezer for up to 3 months. You can stow them at room temperature, but depending on where you live and the warmth/humidity level, you might grapple with melting chocolate shell.
Enjoy the rest of your week (almost weekend woo!), enjoy your cookies. Especially the latter. Cookies are meant to be enjoyed.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Peanut butter treats for you to try:
Baked Peanut Butter Chocolate Chip Doughnuts
Crinkly Maple Glazed Peanut Butter Cookies
“Screwball” Chocolate Chunk Cookies
chocolate dipped bourbon peanut butter cookies
Ingredients
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 large eggs, at room temperature
- 2 tbsp bourbon
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
- flaky sea salt, to sprinkle
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, beat together the butter, peanut butter, brown sugar, and sugar until fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the bourbon and vanilla. Add the flour, baking soda, and salt. Mix until just combined.
- Roll about 2 tablespoon-sized balls of dough into a ball. Place onto the prepared baking sheet, leaving about 2 inches of space in between. Bake for 8 minutes. Remove the pan and tap firmly against the counter to flatten the cookies. Return to the oven for 4-5 minutes longer until the edges are set and the cookies crinkly. Let cool on the baking sheet, then transfer to a wire rack to cool completely.
- In a microwave-safe bowl, heat the dark chocolate and coconut oil for 1 minute. Stir until the bowl is no longer warm. If needed, heat an additional 20-30 seconds until completely melted. Let cool 5 minutes.
- Place a piece of parchment beneath the wire rack. Dunk one side of each cookie into the chocolate, letting excess drizzle off. Place back onto the wire rack. Let the chocolate harden for about 5-10 minutes – or don't, and sprinkle with flaky salt before digging in like a fucking savage.
