I have been making these for over 10 years and they are absolutely moreish as they are but I think they are greatly improved by dipping into milk or dark chocolate for a final delicious flavour hit that makes them an unbeatable biscuit.
I vary between milk and dark chocolate depending on the audience. These ones have been made specifically for my girls, Bridget and Beatrice who love the creamy milk chocolate but if I was making for me, I'd be sure to dip in a good quality dark chocolate and then would sprinkle over some sea salt flakes too.
This makes about 25-28 biscuits and they keep for up to a week in a sealed container, but I bet they don't last that long.
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| Chocolate Dipped Peanut Butter Cookies |
Here's how:
- 85g crunchy peanut butter
- 130g salted butter (room temperature)
- 165g demerara sugar
- 1 egg
- 225g plain flour, sifted
- 1 tsp baking powder
- 75g peanuts (you want the plain ones not salted or dry roasted)
- 100g milk chocolate
Firstly pre-heat the oven to 180 degrees and line two large baking trays with greaseproof paper.
On a chopping board, take the peanuts and use a large knife to roughly chop then set aside.
In a mixing bowl, add the peanut butter and place into the microwave for 20-30 seconds, until it has softened a little.
Now add to the mixing bowl, the demerara sugar, butter and egg and cream together.
Now add the plain flour and baking powder and mix together until you have a good biscuit dough.
Finally add the chopped nuts and mix through.
With clean hands, take a small section of the dough, about a teaspoon fall, and roll into a small ball in your hands, then place onto the baking sheet and repeat. Leave a few cm between each ball.
Place into the hot oven for exactly 12 minutes, or until golden brown then remove from the oven and carefully transfer each biscuit or cookie onto a wire rack to cool fully.
You will have to do two batches to get them all cooked but please note you can of course freeze half the mixture until next time once rolled into the balls - they will take a little extra cooking time from frozen though.
Once the biscuits are cooled, melt the 100g milk chocolate, or dark if you prefer.
Gently dip each biscuit into the chocolate, covering one half of the top of the biscuit then return to the wire rack to allow the biscuits to cool. Enjoy!
If like me, you love a cookie or a biscuit, here are a few more of our favourites:
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