Ingredients
1⅓cupsall purpose flour
½tspbaking soda
¼tspsalt
½cupunsalted butter
½cupcreamy peanut butter
½cupgranulated sugar
⅓cuplight brown sugar,packed
1large egg
½tspvanilla extract
½cupsemi sweet chocolate chips
½cupmilk chocolate chips
¼cupsalted butter
¼cupcreamy peanut butter
½tspvanilla extract
1cuppowdered sugar
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together ½ cup butter, ½ cup peanut butter, granulated sugar, and brown sugar until pale and fluffy.
Mix in egg and vanilla. With the mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Shape dough into 2 tablespoon balls and drop onto Silpat or parchment paper-lined baking sheets spacing cookies about 2 ½ inches apart (or just drop onto baking sheets without rolling since the dough will be sticky).
Flatten slightly and bake in preheated oven 10 to12 minutes, remove from oven, and allow to cool several minutes on the baking sheet then transfer to a wire rack to cool completely.
Place powdered sugar in a shallow dish. In a medium microwave-safe bowl, heat both kinds of chocolate chips, ¼ cup butter and ¼ cup peanut butter on high power for 1 to 1½ minutes.
Remove from microwave, add in vanilla, then stir the mixture until smooth.
Spread a thin layer of the chocolate coating over the top of one cookie, then dip into powdered sugar (without coating the bottom in powdered sugar, or the chocolate coating won’t stick well when added to the bottom).
Then, turn the cookie to the bottom side and spread a thin layer of chocolate coating over the bottom, and return to powdered sugar to coat.
Repeat the process with the remaining cookies. Store in an airtight container at room temperature.
