Chocolate-dipped soft peanut butter cookies

Baking expert Dede Fuson offers this tip for creating cookies for holidays, parties and other festive events:

“When selecting a cookie recipe, try and choose a special type of cookie that you don’t deem an ‘everyday’ cookie. Bake something that others will be excited to bring home.” These chocolate-dipped soft peanut butter cookies certainly qualify!
Chocolate-dipped soft peanut butter cookies recipe
Cookie ingredients

Chocolate-dipped soft peanut butter cookiesCrisco Original No-Stick Cooking Spray
3-1/4 cups White Lily All-Purpose Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Crisco Butter Flavor Shortening
1 cup Jif Creamy Peanut Butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1-1/2 teaspoons vanilla extract
3/4 cup sour cream

Chocolate Dip ingredients

1-1/2 cups semi-sweet chocolate chips
1-1/2 tablespoons Crisco Butter Flavor Shortening

  1. Preheat oven to 375 F. Coat baking sheet with no-stick cooking spray. Whisk together flour, baking soda, and salt in medium bowl. Set aside. Combine 1/4 cup shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl, beat 2 minutes.
  2. Add sour cream and half the dry ingredients. Stir with a wooden spoon. Stir in remaining dry ingredients. Roll dough into 2- inch balls (about 2 tablespoons) with oiled hands; place on prepared baking sheet about 3 inches apart. Flatten in crisscross pattern with floured fork to about 1/2- inch thickness. Bake at 375 F. for 9 to 11 minutes or until cookies begin to look dry on top. (Cookies will not brown.) Remove from oven; cool 2 minutes. Remove cookies to cooling racks with metal spatula. Cool completely.
  3. For dip, microwave chocolate chips in microwave safe bowl until melted, about 1 minute. Add 1-1/2 tablespoons shortening; stir until blended. Dip half of each cookie in the melted chocolate mixture. Cool on waxed paper in refrigerator until set.
How to make your own pumpkin spice mix

Makes approximately 2-1/2 dozen cookies

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