One of my absolute favorite baking websites is Bakerella. Bakerella is truly a talented and inspirational baker who makes all types of delicious sweets that not only taste good, but look AMAZING too! And it also helps that she can take great pictures of her creations as well!
A few months ago, Bakerella had a post about a simple recipe for Chocolate-Dipped Peanut Butter Cookies, recipe courtesy of Kraft. This was just the recipe for me because I had all of the ingredients right at home! And of course, I wanted to practice my photography so I captured each step below. These make approximately 1.5 dozen or 18 cookies. Thanks for the inspiration Bakerella!
1 cup creamy peanut butter
4 squares BAKER’S Semi-Sweet Chocolate
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts
Mix peanut butter, sugar and egg until well blended. Refrigerate for at least 30 minutes.
Preheat oven to 325°F.
Roll into 18 balls, placed 3 inches apart on a baking sheet.Flatten each ball, in criss-cross pattern, with a fork.
Bake 18-20 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheet to wire rack. Cool completely.Melt chocolate. (The easiest way I found to do it is to nuke it in the microwave for 30 seconds, then take it out and stir, then put it in for another 30 seconds, then take it out and stir, and repeat until melted. You don’t want to nuke it for too long at once or else it might burn.)Dip ends of cookies in chocolate and then coat with chopped nuts.Place on parchment or wax paper and refrigerate until chocolate is firm.
And tadaa! You are done! I think the chocolate and nuts really add extra flavor to the cookie and it makes it look more impressive than your average cookie. =)
And of course every chef must taste her handiwork!