My husband loves peanut butter. It’s one of his favourite things. Combine that with his love of cookies and he’s in heaven.
When we were first dating, I went over for dinner and brought a batch of peanut butter cookies for dessert. I handed him the plate while I removed my winter gear and told him about my day. It was a few minutes later that I realised he hadn’t heard a word I said because he was so focused on the plate of cookies in his hand. That was my first indication that I had a cookie monster on my hands.
Fast forward a few years and I still love making cookies and he loves eating them. And peanut butter cookies are still one of his favourites. I often make cookies for our family around the holidays and decided to include a few peanut butter cookies in trays. But, next to the decorated gingerbreads and jam-filled thumbprint cookies, the peanut butter cookies just seemed a little bland. Sure, they tasted good but they were so ordinary.
I decided to give them some pizazz. I dipped half of each cookie into some melted dark chocolate I had sitting around and sprinkled on some coarse seas salt before they hardened. The result was something truly delicious.
These are now Sté’s favourite cookies. I make them for his birthday and just when I want to do something sweet for him. And they are always well received. Although, they do disappear rather quickly when he’s around.
- 1/2 cup butter
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 3/4 tsp baking soda
- 1/2 tsp vanilla
- 1 1/4 cup flour
- 6 oz dark chocolate
- 1 tbsp coarse sea salt
- Preheat oven to 350*F
- Mix together egg, butter, brown sugar, peanut butter and vanilla
- Add in baking soda and flour
- Roll dough into 1” balls and place on a parchment paper lined cookie sheet.
- Use the back of a fork to gently press down each cookie, pressing twice to create a criss-cross pattern on the tops
- Bake for 8-10 minutes
- Remove from oven and allow to cool completely.
- In a double-boiler (or a large glass bowl over a smaller pot of water) bring water to boil.
- Place the dark chocolate in the top portion and allow to melt, gently mixing to prevent it from burning and to make it smooth. Don’t let any water mix with the chocolate. It’ll ruin the chocolate.
- Dip the top half of each cookie and place it on some parchment or wax paper. (I try to not get too much on the bottoms so they won’t stick as much to the paper or each other later on.)
- Sprinkle with a pinch of coarse sea salt before the chocolate cools.
- Allow to cool completely and then enjoy!