Some things change: the city I live in / the friends I visit on a lazy weekend / the view from my living room window / my mega longing for California Mexican food / the frequency with which I eat fried oyster po’boys.
Some things stay the same: the endless amount of cookies coming from my oven / my desire to eat every doughnut in town (any town) / my fear of spiders large and small / the hope that you’ll invite me to your house so I can share this giant batch of Chocolate-Dipped Peanut Butter Cookies with you and maybe make a few new friends in the process.
Crisp. Golden. Peanut Butter-y Cookies. AKA How To Make New Friends And Not Be A Weirdo At A Pool Party.
Edible social tools are my specialty.
I wasn’t sure how to tell you that I have a brick-red wall in my dining room so I just took a picture of it. Ok? Ok.
Because the Internet is old and already filled with recipes for Peanut Butter Cookies, we’re going to have to kick it up a notch. We’re adding sex appeal, glossy drugs, and Pin-able charm AKA chocolate (melted, bittersweet, and salted up a bit).
Butter, sugar, egg, vanilla and peanut butter are worked together in a stand mixer. The result is a beautifully cream half-batter that you’ll probably want to aggressively spoon into your face. Right?
Dry ingredients into wet. I always like the middle stages of baking.
The dough is chilled a bit to allow the flour to absorb the liquid of the butter mixture and to just give all of the ingredients a chance to get to know each other. You know… make acquaintance before they all jump in the oven together.
Dough balls are rolled by the tablespoonful into granulated sugar. Extra crunch we love.
Cookies are marked with a criss-cross (jump! jump!) pattern before they’re baked up golden and crisp.
While the cookies are in the oven we melt chocolate and coconut oil, chop up the honey roasted peanuts, and ready the coarse sea salt for sprinkling.
These cookies are sweet and crisp… almost shortbread in nature. There’s a lovely balance of sweet and salt both in the cookie and in the toppings.
I love melted my dipping chocolate with a splash of coconut oil and it helps the chocolate’s viscosity and dip-ability.
Comfort cookies! Wait… aren’t all cookies comfort cookies?
This recipe is inspired by and adapted from Leite’s Culinaria. Love!