Description
These Peanut Butter Christmas Cookies are a festive treat featuring a classic peanut butter cookie base dipped in melted semi-sweet chocolate and topped with holiday sprinkles. Soft, chewy, and decorated for the holidays, they make the perfect sweet snack or dessert for celebrations.
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
For Chocolate Dip and Decoration
- 2 cup semi-sweet chocolate chips
- 2 teaspoon coconut or vegetable oil
- 3 tablespoons holiday sprinkles
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 375°F and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Cream Butter and Sugars: Using a large bowl or stand mixer fitted with a paddle attachment, cream together the unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until the batter becomes light and fluffy, ensuring good incorporation.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mix, mixing until combined. Scrape down the sides as necessary to ensure everything is evenly mixed.
- Shape Cookies: Using a medium cookie scoop, portion the dough and place scoops onto the prepared baking sheet at least 2 inches apart to allow spreading.
- Press Cookies: Gently press each dough ball down with a fork, creating crisscross patterns by pressing twice per cookie, taking care to maintain the round shape.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes until edges are set and slightly golden. Remove and transfer to a cooling rack to cool completely.
- Melt Chocolate: In a small bowl, melt the semi-sweet chocolate chips in the microwave, heating for 1 minute then stirring. Continue heating in 30-second intervals, stirring between each, until fully melted and smooth.
- Add Oil to Chocolate: Stir the coconut or vegetable oil into the melted chocolate to achieve a smooth, glossy consistency for dipping.
- Dip and Decorate: Dip each cooled cookie halfway into the melted chocolate, then place on parchment paper. Immediately sprinkle each dipped cookie with holiday sprinkles to decorate.
- Set the Chocolate: Allow the chocolate on the cookies to set by letting them rest at room temperature for 1 hour until firm.
Notes
- How To Store: Store cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
- Butter Substitution: You can use salted butter instead of unsalted, but omit the ½ teaspoon kosher salt in the recipe as salted butter adds saltiness.
- Freezing: These cookies freeze well for up to 3 months when stored in an airtight container, perfect for batch prep and future enjoyment.
- Chocolate Alternatives: Melting wafers can be used instead of chocolate chips for the dip if preferred.
- Sugar Coating Option: Rolling cookie balls in granulated sugar before baking adds extra sweetness; however, the chocolate dip provides sufficient sweetness for most tastes.
- Variation Ideas: Top cookies with crushed peanuts alongside sprinkles for added crunch and flavor. Substitute festive mini M&Ms for sprinkles for a chocolaty crunch. For a sweet and salty twist, sprinkle sea salt on the chocolate before it sets.
- Chocolate Types: Use milk chocolate for a sweeter dip or dark chocolate for a richer flavor instead of semi-sweet chocolate chips.
- Holiday Adaptability: Customize the cookie topping with sprinkles themed for various holidays like Valentine’s Day, Easter, or Halloween to enjoy year-round.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
