Chocolate-Dipped Peanut Butter Swirl Cookies
Crispy butter cookies with rich peanut butter flavor, dipped in chocolate on top and sprinkled with crushed peanuts.
Ingredients
Unsalted dry-roasted peanuts (finely chopped, for dough)
⅓cup
All-purpose flour (divided)
2¼cup
Unsalted butter (softened)
1 cup (2 sticks)
Smooth peanut butter
¼cup
Light brown sugar (packed)
¾cup
Powdered sugar
½cup
Large egg
1
Salt
½tsp
Vanilla extract
1 tbsp
Bittersweet chocolate (coarsely chopped, for dipping)
4oz
Vegetable oil
1 tsp
Unsalted dry-roasted peanuts (finely chopped, for topping)
¼cup
Instructions
1
Preheat and Prepare
Place the rack in the center of the oven and preheat to 375°F. Grease two baking sheets.
2
Grind the Peanuts
Place the peanuts and 1 cup of the flour in a food processor and pulse until the peanuts are finely chopped, about 30 seconds. Transfer to a medium bowl, add the remaining 1¼ cups of flour, and stir to combine; set aside.
3
Make the Dough
In an electric mixer fitted with the paddle attachment, beat the butter and peanut butter at medium speed until creamy, about 30 seconds. Gradually add the brown sugar and powdered sugar and beat to combine. Add the egg, salt, and vanilla. Scrape down the sides of the bowl and beat for another 30 seconds. Reduce the speed to low and add the flour mixture in three batches, beating until just combined.
4
Pipe and Bake
Scoop one-third of the dough at a time (smaller amounts are easier to handle) into a large piping bag fitted with a medium closed star tip. Pipe 2¼-inch-long tight S-shapes onto the baking sheets, spacing them about 1½ inches apart. Piping will be difficult at first, but the warmth of your hands will soften the dough. Use a knife to gently dislodge peanuts that clog the tip. Bake one sheet at a time for 8 to 10 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool completely.
5
Melt the Chocolate
Melt the chocolate over a double boiler of gently simmering water, stirring occasionally until smooth. Remove from the heat, stir in the vegetable oil. Line a baking sheet with parchment paper or wax paper.
6
Dip and Decorate
Dip the top ½ inch of one end of each cookie into the chocolate and place on the paper-lined baking sheet. Sprinkle the chopped peanuts over the chocolate. Refrigerate for about 10 minutes, until the chocolate is set.
