Not even joking. These chocolate dipped peanut butter graham cookies are amazing!!
During the summer I gravitate towards ice cream and anything that requires the words "no bake" or "grill." Who wants to heat up the house the rest of the night for a cookie?
Turn on the oven now.
During the summer I do most of my cooking in the morning when it's cooler. Desserts like cookies and prepping meats (like a week worth of cooked chicken to go in recipes) is done once a week to once every other week. It saves me time and helps the air conditioning bill. It also allows me to stay cool. Once I've cooked our meat I will cut and cube the chicken or mix in taco seasoning and place it in freezer safe bags for storing until I need it.
These cookies had every intention of having us just eat a few and save the rest in the freezer. That didn't happen. They got devoured. I honestly think that can be a good thing. It means that you get the recipe.
- ½ cup butter, softened
- 1 cup peanut butter
- ¾ cup white sugar
- ½ cup firmly packed brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ½ cup finely crushed graham cracker crumbs
- ¾ cup unbleached all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 12oz bag semi sweet or dark chocolate chips
- Preheat oven to 350 degrees. Lightly grease a cookie sheet or line a cookie sheet with parchment paper or Silpat and set aside.
- In the bowl of a mixing bowl, cream together the butter, peanut butter, and sugars together until light and fluffy. Stir in the egg, milk and vanilla continuing to stir until smooth.
- Add in the graham cracker crumbs, flour, baking soda, baking powder and salt. Continue stirring cookie dough until smooth.
- Drop dough by rounded tablespoons onto the cookie sheet, leaving two inches of space between cookies to allow for spreading. Bake at 350 degrees for 9-11 minutes, until the tops of the cookies crack but are still soft. Remove from oven and allow cookies to cool for several minutes on the cookie sheet before moving to a cooling rack to finish cooling completely.
- When the cookies have cooled, melt the chocolate using the double broiler method, in the microwave or on the stovetop. melt the chocolate until smooth. Using a spoon, place a spoonful of melted chocolate on the bottom side of the cookie and swirl with the spoon until smooth and even. Drop the cookie chocolate side down onto a sheet of waxed paper. Allow chocolate to set for several hours before eating.
- To store: place cookies in an airtight container for several days or in the freezer for up to one month in a plastic Ziploc bag.
Adapted from Everyday Home Cooks
Consequently yummy! That appears amazing!