Peanut Butter Cup Cookies
Serves: 3 dozen
(Originally featured in my column in Ami/Whisk magazine.)
  • 1 (16.3 ounce) jar peanut butter
  • ½ cup oil
  • 2 cups brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 egg
  • 1 ¾ cup flour
  • melted chocolate, for dipping (about 5 ounces)
  1. Preheat oven to 350. Line cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer on medium speed, beat together the peanut butter and oil until smooth. Add the sugar, vanilla, baking powder and egg and beat until smooth and creamy.
  3. Turn the mixer to low. Add the flour and beat until just mixed in.
  4. Scoop the dough out using a medium cookie scoop, then flatten slightly into a disk. (Note: the dough will be crumbly at this point. Just press it together and handle with care, and it'll be fine.)
  5. Bake at 350 for 12 minutes. Set aside to cool completely before dipping in chocolate.
  6. Once cooled, dip the cookie halfway in chocolate, then set back on the parchment paper to until the chocolate hardens.
  7. Tip: If you prefer, melt double the chocolate and dip them fully in chocolate. Alternatively, you can drizzle chocolate over the cookies instead of dipping.
Recipe by Overtime Cook at