chocolate dipped bourbon peanut butter cookies
With a lil flaky salt on top...bro.
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.