Tis the season for holiday baking. And what’s a little holiday baking without some peanut butter cookies? And what’s peanut butter cookies without a little chocolate on top? Peanut butter and chocolate. I think it must be my favorite combination of flavors!
I was inspired to make a chocolate dipped peanut butter cookie after seeing them at Dean and Deluca. I wanted to buy one right there on the spot, but I was more than convinced they were not vegan.
Not one to feel mired in deprivation, I charted a plan to make these myself. I began with a great recipe for peanut butter cookies on the La Mia Vita Dolce site. I veganized the recipe and then dipped them in chocolate. It was all so simple then! (That’s actually a line from a song…can you name it?)
The results were exactly what I was looking for. A crispy cookie on the outside with a soft center and a rich dipping of chocolate. My family could hardly wait until I got them done.
Homemade cookies can be such a nice holiday gift. I think I’ll definitely enjoy giving these out to others…starting with the next batch!
Chocolate-Dipped Peanut Butter Cookies
- 1 cup creamy peanut butter
- ½ cup (1 stick) dairy free margarine, softened
- ½ cup brown sugar, firmly packed
- ½ cup sugar
- ¼ cup applesauce
- ½ teaspoon vanilla
- 1 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup peanuts, chopped
- 2 cups dairy free chocolate chips
- ½ cup sugar
- 2 tablespoons dairy free margarine
Heat your oven to 400 degrees
In a large bowl beat together peanut butter, margarine, brown sugar, and granulated sugar until light and creamy. Add applesauce and vanilla.
In a medium bowl combine flour, baking powder, baking soda and salt. Add the chopped peanuts, reserving a couple of tablespoons for decoration.
Add flour mix to peanut butter to and stir well.
Cover bowl and refrigerate for 20 – 30 minutes. Make balls about the size of a golf ball, roll in sugar and place on ungreased cookie sheet. Using a fork make crisscross pattern flattening cookies slightly. Bake for 10 to 12 minutes.
Remove cookies from the oven and cool on a wire rack.
Place a sheet of waxed paper over a cool cookie pan or plate.
Next, heat the chocolate in a small saucepan over low heat. As it begins to melt add the margarine. Once 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. Don’t be shy here, a nice thick coating is what you’re looking for. Place the chocolate-dipped cookie on the waxed paper and top with a sprinkle of chopped nuts. Be sure to do this as you dip each cookie because the chocolate will set quickly. Once you’ve filled up this tray with dipped cookies, place the tray in the fridge to help set the chocolate.
Wait for the moans of pleasure from your family as they bite into these delicious cookies!