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Peanut Butter Cookies Dipped in Milk Chocolate

Courtesy Chef David Benton, Sugarsweet Cake Studio and Sugarsweet Cookies
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  • Active: 20 minutes
  • Total time: 1 hour
  • Servings: 12- 15 large cookies


¾ cup peanut butter

1 stick butter

½ cup sugar

½ cup brown sugar

1 egg + 1 egg yolk

¾  teaspoon vanilla extract

1 ¼ cups flour

¾ teaspoon baking soda

¼ teaspoon salt


Milk Chocolate Glaze

2 cups milk chocolate chips

2 tablespoons butter


  1. Preheat your oven to 350°F.
  2. In a large bowl beat together peanut butter, butter and sugars until light andAdd eggs, egg yolk and vanilla extract.  In a medium bowl combine flour, baking soda and salt. Add flour mix to peanut butter and stir well.
  3. Cover bowl with plastic wrap and refrigerate for 20 – 30Scoop cookie dough using an ice cream scoop or make balls about the size of a golf ball and place on ungreased cookie sheet. Using a fork, make a crisscross pattern flattening cookies slightly. Bake for 12 to 15 minutes.
  4. Remove cookies from the oven and cool on a wire rack. Place a sheet of waxed paper over a cool cookie pan or plate.
  5. Next, heat the chocolate chips in a small saucepan over low heat. As they begin to melt, add the butter. When the chocolate is melted, begin dipping half of each cookie in the chocolate, using a spoon to help spread the chocolate evenly over the cookie. Place the chocolate-dipped cookies on the waxedCool and enjoy.
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