Dipped Peanut Butter Cookies
The right combination of easy and impressive, these scrumptious peanut butter cookies are perfect for any occasion.
The right combination of easy and impressive, these scrumptious peanut butter cookies are perfect for any occasion.
- Carbohydrate 23.8351042648558 g
- Cholesterol 13.7683595736017 mg
- Fat 8.32804841852921 g
- Fiber 0.82814866340385 g
- Protein 3.83265223005201 g
- Saturated Fat 3.8029257903321 g
- Serving Size 1 1 (44g)
- Sodium 228.243920703174 mg
- Sugar 23.006955601452 g
- Trans Fat 0.547900042306549 g
- Calories 185 calories
Step-by-step
- In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour.
- Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.
- In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set.
Chilling the dough for exactly one hour alters the fat crystal network, solidifying the peanut butter fats so the shaped spheres resist excessive lateral spreading during the 350-degree Fahrenheit bake. Biscuit mix incorporates chemical leaveners and salt evenly throughout the matrix, removing the need to measure individual dry components. Pressing the raw balls with the bottom of a glass creates a uniform thickness of roughly one-quarter inch, ensuring the interior sets at the same rate the edges turn golden brown.
Wire cooling racks are essential for air circulation; placing hot baked goods on a solid surface traps steam underneath, causing soggy bottoms. Molten chocolate requires controlled thermal application to prevent scorching and seizing. Combining milk chocolate candy coating with shortening lowers the overall viscosity of the melted mixture, creating a fluid coating that adheres smoothly without forming a thick, heavy shell.
Melting occurs safely in a microwave using short intervals to monitor the temperature transition, yielding a glossy finish once stirred until smooth. Dipping each cooled unit precisely halfway exposes contrasting textures and flavors. Allowing the excess chocolate to drip off prevents messy pools from forming around the base during the setting phase on waxed paper-lined sheets.
Substituting standard baking mix with self-rising flour requires adding a measured quantity of fat like melted butter or shortening to replicate the shortening content found in commercial biscuit blends. Confectionery coating relies on fractionated palm kernel oils rather than cocoa butter, which eliminates the necessity of temperamental temperature tempering before dipping. Waxed paper provides a non-stick interface that releases the hardened chocolate cleanly once the cookies stand at room temperature.
