Description
These Peanut Butter Christmas Cookies combine the classic rich flavors of peanut butter and chocolate in a festive treat perfect for the holiday season. Crispy on the edges and chewy in the center, they're dipped in melted semi-sweet chocolate and adorned with colorful holiday sprinkles for a delightful finish.
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
Topping and Decoration
- 2 cup semi-sweet chocolate chips
- 2 teaspoon coconut or vegetable oil
- 3 tablespoons holiday sprinkles
Instructions
- Prepare Oven and Baking Sheet: Line a large baking sheet with parchment paper and preheat your oven to 375°F to ensure it reaches the right temperature before baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
- Cream Butters and Sugars: In a large bowl or stand mixer with a paddle attachment, cream the unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture becomes light and fluffy, adding moisture and enhancing flavor.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be sure to scrape down the sides of the bowl as needed to incorporate everything evenly without overmixing.
- Portion and Shape Cookies: Use a medium cookie scoop to portion out the dough onto the prepared baking sheet, spacing them at least 2 inches apart. Then press each cookie gently with the tines of a fork in a crisscross pattern, making two presses per cookie while maintaining their round shape.
- Bake Cookies: Bake the cookies for 12 minutes, or until the edges are lightly golden. Remove from oven and transfer to a cooling rack to cool completely, ensuring a firm base for dipping.
- Melt Chocolate for Dipping: In a small mixing bowl, microwave the semi-sweet chocolate chips for 1 minute, stir, then continue heating in 30-second intervals, stirring each time until fully melted and smooth.
- Add Oil and Mix: Stir in the coconut or vegetable oil until the chocolate mixture is silky and fluid, perfect for dipping.
- Dip and Decorate Cookies: Dip each cooled cookie halfway into the melted chocolate, then place on parchment paper. While the chocolate is still wet, sprinkle evenly with holiday sprinkles. Let the chocolate set at room temperature for 1 hour to harden.
Notes
- Store the cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
- You can substitute unsalted butter with salted butter but omit the additional ½ teaspoon kosher salt in the recipe.
- These cookies freeze well when stored in an airtight container for up to 3 months—perfect for making ahead!
- Melting wafers can be used as an alternative to chocolate chips for dipping.
- For extra sweetness, roll cookie dough balls in granulated sugar before baking, though the chocolate dip usually provides enough sweetness.
- Try topping cookies with crushed peanuts or using festive mini M&Ms instead of sprinkles for tasty variations.
- A sprinkle of sea salt on the chocolate coating adds a delightful salty contrast.
- Feel free to use milk chocolate for a sweeter cookie or dark chocolate for a richer flavor.
- Swap out the holiday sprinkles to customize these cookies for other occasions such as Valentine’s Day, Easter, or Halloween.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
