peanut butter cookies
The other day I had a craving for cookies. Naturally, I turned to the BHG archives. When I saw this classic recipe for Peanut Butter Cookies, my mouth watered in anticipation.
I knew the recipe would be delicious, but I wanted to give it the star treatment. Since, chocolate goes perfectly with peanut butter, I decided to dip half of each cookie in melted chocolate. Everything is better dipped in chocolate, right?
I followed the original recipe. However, I left out the chopped peanuts so I could use them later for decoration along with the chocolate.
Once the cookies were baked and cooled. I got my chocolate mixture ready. To dip all of the cookies, you will need:
3 cups chocolate chips (I used a mix of milk and semi-sweet chocolate chips.)
1 tablespoon shortening
In a double boiler, melt the chips and the shortening until smooth.- The shortening prevents the cooled chocolate from getting too hard.
Now you’re ready to dip the cookies. Line your countertop with wax paper and place the crushed peanuts In a bowl.
Finally, dip half of each cookie in the chocolate; then roll the edge into your peanuts. Set on the wax paper to cool. (For variety, also feel free to roll some of the cookies in brown sprinkles.)
And that’s it. A classic cookie with a twist. Aren’t they beautiful? Let me tell you, these certainly satisfied my craving.
Again, you can find the peanut butter cookie recipe here. Enjoy!
Michael Wurm, Jr – Inspired by Charm
Raise your hand if you like to be the star of your cookie-exchange party! Katie here, piping in on a topic near-and-dear to my heart: Christmas parties. This time every year I go to an all-girls super-bakers show-off-your-stuff evening (Translation: A cookie-exchange party). We always ooh and aah over the variety: Creamy ganache-dipped cookies, lip-smacking salty nut bars, minty peppermint-topped goodies…and we always secretly want the pat on the back fora job well done.
This year, I came prepared. I’ve been eyeing this Chocolaty Melting Snowman recipe since I first grabbed it from our Christmas Cookies 2012 magazine; and it’s proven to be one of the top recipes of all time on our site.
It’s also ridiculously easy! You can follow the recipe or start with your favorite cookie, as I did (I’m a sucker for peanut butter cookies and wanted to make a favorite). I went with this Peanut Butter Cookie recipe. Bake and let cool completely:
For the snow, I microwaved almond bark with a little vegetable oil per the package directions. Drizzling is so much fun! I tucked a towel under my cooling rack and spooned on the good stuff:
While still melty, I added the top hat:
And an orange-sprinkle nose:
Then I let the “snow” set before adding black dots with a small tube of frosting:
And voila! You’ve mastered the cookie-exchange with your oh-so-cute Frosty. This recipe is a keeper—I’d love to make it with my kids someday!