Description
These Peanut Butter Christmas Cookies are a festive treat combining classic peanut butter flavor with a rich semi-sweet chocolate dip and holiday sprinkles. Perfectly soft and chewy, these cookies are ideal for holiday celebrations and gifting.
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- ½ teaspoon vanilla extract
Chocolate Coating
- 2 cup semi-sweet chocolate chips
- 2 teaspoon coconut or vegetable oil
- 3 tablespoons holiday sprinkles
Instructions
- Prepare Baking Sheet and Oven: Line a large baking sheet with parchment paper and preheat your oven to 375°F to ensure even baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Cream Butters and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, cream together the unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and continue mixing until the batter becomes light and fluffy.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Portion and Shape Cookies: Using a medium cookie scoop, portion out the cookie dough onto the prepared baking sheet, placing them at least 2 inches apart. Gently press each cookie down using a fork with two crisscross presses, keeping the shape round.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Remove from oven and transfer the cookies to a cooling rack to cool completely.
- Melt Chocolate: In a small mixing bowl, melt the semi-sweet chocolate chips in the microwave for 1 minute, then stir. Continue melting in 30-second intervals, stirring each time, until smooth and fully melted.
- Combine Oil with Chocolate: Stir the coconut or vegetable oil into the melted chocolate until the mixture is smooth and glossy.
- Dip and Decorate Cookies: Dip each cooled cookie halfway into the melted chocolate, then place on parchment paper. Immediately sprinkle with holiday sprinkles. Allow the chocolate-dipped cookies to set for 1 hour at room temperature or until firm.
Notes
- Store cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
- Salted butter can be used instead of unsalted butter, but omit the additional ½ teaspoon salt from the recipe.
- These peanut butter cookies freeze well in an airtight container for up to 3 months, making them perfect for enjoying later.
- Melting wafers can be substituted for chocolate chips for a smoother coating.
- If desired, roll cookie dough balls in granulated sugar before baking to add extra sweetness and texture.
- For variation, top dipped cookies with crushed peanuts, festive mini M&Ms, or sprinkle with sea salt for a salty-sweet flavor.
- Chocolate type can be swapped: use milk chocolate for sweeter cookies or dark chocolate for richer flavor.
- Change holiday sprinkles according to the occasion to make these cookies suitable for any celebration.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
