Chocolate Peanut Butter Cookies
These giant Chocolate Peanut Butter Cookies are perfect for your Christmas cookie baking. Rich, chewy peanut butter cookies dipped in melted chocolate.
Servings 12 large cookies
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup chunky peanut butter (can sub creamy)
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 tsp. cornstarch
- 3/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 400 degrees F. Cream together the butter and sugars until light and fluffy, about 3 minutes. Add peanut butter and mix well. Scrape down sides of bowl and add egg and vanilla. Mix until well combined. Add cornstarch, baking soda and salt and mix. Add flour and mix slowly until just incorporated.
Using a cookie scoop, portion out 12 cookie dough balls. Shape and push together each dough ball so that it's 1 1/2 inches tall. Place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes, until slightly golden.
Remove from the baking sheet right away and place on a rack to cool completely, about 1 hour.
Line a baking sheet with parchment. Melt chocolate chips in 30 second increments, stirring, until chocolate is just melted. Dip each cookie halfway into the chocolate. Place dipped cookies on parchment lined baking sheet. Place in the refrigerator to harden the chocolate. Store in airtight container.