Choco Peanut Butter Dream Cookies
Submitted by ablocke
Chocolate-topped peanut butter oatmeal cookies with brown sugar, melted chocolate drizzle, and chopped peanuts. A big-batch cookie recipe that makes six dozen crispy-edged treats.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
30 minThese peanut butter cookies bring the full chocolate-peanut combo with an oatmeal cookie base. Brown sugar and creamy (or chunky) peanut butter get creamed with butter until fluffy, then quick-cooking oats add chew and texture to the dough. After baking, each cookie gets a dab of melted semi-sweet chocolate and a sprinkle of chopped peanuts on top.
Flattening the dough balls with a sugar-dipped glass is the technique that gives these their signature look. That sugar coating on the surface caramelizes during baking, creating crispy, golden edges while the center stays slightly chewy from the oats.
The chocolate topping sets in the fridge, giving you a thin, snappy layer on top of each cookie. Melting the chocolate with a little vegetable shortening keeps it glossy and prevents it from turning chalky as it firms up.
Kitchen Tips
- Chill the dough for 15 minutes if it’s too soft to roll into balls. Warm dough spreads too much on the baking sheet.
- Dip the glass bottom in granulated sugar before each press. Re-dip frequently so the sugar coating stays even.
- Use low heat when melting the chocolate. Semi-sweet chips seize and turn grainy if overheated. Stir constantly.
- Let cookies cool completely on the wire rack before adding the chocolate topping. Warm cookies will melt the chocolate too thin.
Variations
- No-bake version of the topping: Use white chocolate chips instead of semi-sweet for a visual contrast.
- Chunky style: Use chunky peanut butter in the dough and roughly chopped peanuts on top for maximum texture.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Beat together brown sugar, peanut butter and butter, until light and fluffy.
Blend in water, egg and vanilla; add combined dry ingredients; mix well.
Shape dough into 1 inch balls. Place on ungreased cookie sheet; flatten to ¼ inch thickenss with bottom of glass dipped in sugar.
Bake 8 to 10 minutes or until edges are golden brown.
Remove to wire rack, cook completely.
In a heavy saucepan over low heat, melt chocolate pieces and vegetable shortening; stir until mixture is melted and smooth.
Top each cookie with ½ teaspoon melted chocolate; sprinkle with chopped nuts.
Chill until set.
Store in an airtight container.
Makes 6 dozen.
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