White Lily Chocolate Dipped Peanut Butter Cookies
Indulge in the rich, nostalgic flavors of White Lily Chocolate Dipped Peanut Butter Cookies, where classic comfort meets a touch of decadent elegance. These soft, tender cookies feature the creamy goodness of peanut butter, perfectly balanced with the fine texture of White Lily All-Purpose Flour for irresistibly light and buttery bites. The crisscross fork marks lend a homemade charm, while a dip in silky, semi-sweet chocolate takes these treats to the next level. Top them off with colorful sprinkles or crunchy chopped peanuts for a pop of texture and visual appeal. Perfect for holiday cookie platters, gifting, or everyday sweet cravings, these cookies bake up in just 10 minutes and remain a crowd-pleasing favorite. Whether you’re a peanut butter lover or a chocolate devotee, these indulgent treats are a must-try!
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Recipe Information
Ingredients
- 1.5 cups White Lily All-Purpose Flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Packed light brown sugar
- 1 teaspoon Vanilla extract
- 1 Large egg
- 1 cups Semi-sweet chocolate chips
- 1 teaspoon Coconut oil or vegetable shortening
- 0.25 cups Sprinkles or chopped peanuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the White Lily all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add in the vanilla extract and egg, and mix until well combined.
Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
Roll the cookie dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Use a fork to gently press crisscross patterns onto each cookie ball, slightly flattening them.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have a light golden hue. Be careful not to overbake.
Remove cookies from the oven and let them cool for 5 minutes on the baking sheets. Then transfer them to a wire rack to cool completely.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second increments, stirring in between each interval, until the chocolate is fully melted and smooth.
Dip half of each cooled cookie into the melted chocolate and place them on a parchment-lined tray. Optionally, sprinkle garnishes like sprinkles or chopped peanuts onto the chocolate before it sets.
Allow the chocolate to set completely at room temperature, or speed up the process by placing the cookies in the refrigerator for 15-20 minutes.
Once the chocolate has hardened, store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
