Let’s talk cookies.
Big, cripsy peanut butter cookies. Semisweet chocolate. Sprinkles.
I’ll admit something— I was never big on peanut butter cookies.
The flavor was never appealing to me. The texture was a little too goopy for my taste— I would eat a soft cookie, but not a grease ball. Cafeteria cookies left me with bad memories, and homemade and bakery versions were never as good as I imagined them to be.
Leave it to Joy the Baker to convert me into a peanut-butter-cookie-lover. Every time I’m on Joy’s website, I want to make every single thing I see. And if I had time to, I would. The even better thing is that every recipe of hers I’ve tried has turned out perfect, often better-than-perfect. Unexpected flavor combinations turn out to be surprisingly satisfying. Techniques are nailed down with detailed descriptions. Proportions of flour, butter, and sugar are on the mark. I end up making recipes I never thought I’d want to try, and loving them.
In fact, these are Joy the Baker’s Dipped + Crisp Peanut Butter Cookies, turned GIANT and topped with sprinkles.
This is a batch of warm peanut butter cookies, just out of the oven. They’ve been rolled in sugar, crosshatched with a fork, and baked until golden brown. They set into crispy, crumbly, melt-in-your-mouth goodness.
In fact, you could probably eat a stack of these cookies just like this, no fancy chocolate or fun decorations.
Heck, I’ve eaten a few straight out of the oven, and they were delicious.
But what takes these cookies to the next level is a quick dip into a semisweet chocolate mixture. The smooth chocolate is just right to balance the huge, crispy cookies.
Actually, the chocolate dip isn’t just semisweet chocolate. There’s a little coconut oil swirled in.
Does that sound weird to you?
It did to me. But I swear, you won’t taste it! The coconut oil thins the chocolate a little for perfect dipping consistency, then allows it to set perfectly smooth. No other oil works quite the same way— coconut oil has just the right mouthfeel and sets solid at room temperature.
Follow the recipe as written and magical things will happen.
Sprinkles add a big dose of fun. I’m yet to meet someone who doesn’t love ’em.
These would make great gifts all wrapped up, and some sparkly nonpareils and extra dark chocolate will make them just right for the holidays.
I promise, these cookies will quickly brighten up a gloomy day.
(I’m speaking from personal experience, here.)
Go ahead, make these cookies.
Because sprinkles equal happiness, right?
Dipped + Crisp Peanut Butter Cookies
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon 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 teaspoon pure vanilla extract
- 1 large egg
- 3/4 cup creamy peanut butter
- 8 ounces semisweet chocolate chips
- 2 tablespoons pure coconut oil
- Whisk together the flour, baking soda, salt, and nutmeg. Set aside.
- Cream together the butter and sugars until light and fluffy. Add the vanilla extract and egg, and mix until thoroughly combined. Mix in the peanut butter until evenly distributed.
- Add the dry ingredients, mixing in with a wooden spoon or folding in with a spatula. Once mixed, cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Place about 1/2 cup granulated sugar in a small bowl to coat the dough. Roll the cookie dough into balls of about 2-3 tablespoons, then roll in the granulated sugar.
- Place the cookie dough balls on a baking sheet 3 inches apart. Press down with a fork to flatten into a circle and create a cross-hatch pattern. The cookie dough should be between 1/4 and 1/2 inch thick. The cookies will spread, flatten, and puff in the oven, but will maintain much of their shape.
- Bake cookies for 12-14 minutes until golden brown, rotating the pan halfway through baking if necessary. Remove from the oven, allow to rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
- Melt the chocolate and coconut oil together in a double boiler or in the microwave. Stir until completely smooth and combined. Place in a small, deep bowl for dipping. Dip each cookie halfway into the chocolate coating, using a spoon to drizzle the chocolate evenly if necessary.
- Place the dipped cookies on a tray lined with parchment or waxed paper. Top with sprinkles before the chocolate sets. Place the tray in the freezer for 10-30 minutes, until the chocolate is hardened.
- Peel the cookies off of the waxed paper, place in airtight, sealed plastic bags, and store in the refrigerator.
Adapted ever so slightly from Joy the Baker’s Dipped + Crisp Peanut Butter Cookies.