Crispy, Chocolate-Dipped Cookies You Need Tonight

cookies1Photo: Courtesy of Joy The Baker.
Some things change: the city I live in, the friends I visit on a lazy weekend, the view from my living room window, my mega-longing for Mexican food from California, the frequency with which I eat fried oyster po’ boys.
Some things stay the same: the endless amount of cookies coming from my oven, my desire to eat every doughnut in town (any town), my fear of spiders large and small, the hope that you’ll invite me to your house so I can share this giant batch of chocolate-dipped peanut butter cookies with you and maybe make a few new friends in the process.
Crisp. Golden. Peanut Butter-y cookies.
Because the Internet is old and already filled with recipes for peanut butter cookies, we’re going to have to kick it up a notch. We’re adding chocolate — melted, bittersweet, and salted up a bit.
For the Cookies:
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus more for coating
1/3 cup packed light brown sugar
1 tsp pure vanilla extract
1 large egg
3/4 cup creamy peanut butter
For the topping:
8 oz dark chocolate chunks
2 tbsp coconut oil
3 tbsp coarse sea salt
1/3 cup coarsely chopped honey roasted peanuts, chopped
cookies2Photo: Courtesy of Joy The Baker.
1. In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed. Beat for about 3 minutes until light and fluffy. Stop the mixer and scrape down the sides of the bowl.
2. Add the vanilla extract and egg and beat on medium speed until combined, about 2 minutes. Add the peanut butter and beat until just combined.
3. Stop the mixer and scrape down the sides of the bowl, ensuring that all of the wet ingredients are thoroughly combined. Add the dry ingredients all at once. Beat on low speed until just combined. Remove the bowl from the mixer and finish mixing with a spatula. Cover and refrigerate for 30 minutes.
4. While the cookie dough chills, preheat the oven. Place a rack in the center and upper third of the oven and preheat oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper and set aside.
5. Place about 1/2 cup granulated sugar in a small bowl for coating the dough. Spoon cookie dough by the tablespoonful into the palm of your hand. Gently roll into a ball and coat in sugar. Place on the prepared baking sheet about an inch apart, and use a fork to mark the cookies with a cross-hatch pattern.
6. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes until removing to a wire rack to cool completely.
7. Melt chocolate and coconut oil in a double boiler or in the microwave. Stir until completely smooth and combined. Move mixture to a small but deep bowl for dipping. Place the salt and chopped peanuts in separate bowls near your dipping area. Dip the cookies halfway into the melted chocolate and place on a parchment-lined tray.
8. Sprinkle with chopped nuts and a bit of sea salt. Place in the refrigerator to harden the chocolate.

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