Welcome to the first day of December, which is also know as #cookieweek here on Haas of Rachel. For the next five days, I will be posting a new cookie recipe everyday including vegan and gluten free. Good news for citizens of the Western New York area, there are for sale! You can click the link at the bottom of the page.
With the joyful holidays snowing closer and closer, I wanted to give my readers some new options for this years celebrations. It is simple to get stuck in "tradition", but sometimes your great grandmothers white, rock hard cutouts just won't do you good. This week you are going to find some traditional cookies with a twist to liven up your glowing parties and put a smile and a few yummy crumbs on your loved one's faces.
Today we salute the traditional pairing of chocolate and peanut butter. What makes these cookies different is the air filled, crispy yet chewy texture. These are like any other peanut butter cookies I've ever encountered. The half moon chocolate dip gives these cookies the charm of a winter night sky where the stars shine upon the angelic, untouched, crystal white snow. The chocolate adds a indulgent element to a cookie that is already heavenly. If you give these cookies a go, or any this week, please post them online and tag them with #cookieweek #haasofrachel! See you tomorrow for more cookie loving!
Chocolate Dipped Peanut Butter Half Moons
Yields: 32 cookies
// Dough //
- 1 1/2 sticks of salted butter
- 1/2 cup of brown sugar
- 1/2 cup of granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 tablespoon of vanilla bean seeds
- 1/2 teaspoon of pumpkin pie spice
- 1 1/2 cups of creamy peanut butter
- 1 3/4 cups of all purpose flour
- 1/4 teaspoon of baking soda
// Dip //
- 1/2 cup of semisweet chocolate chips
- 1/2 cup of dark chocolate chips (70 % cocoa)
- 1 tablespoon of unrefined organic coconut oil
- 2 cups of water
- Preheat the oven to 350'F.
- Cream the butter and two sugars together until light and fluffy utilizing a mixer or by hand, approximately 3-5 minutes. Mix in the eggs, vanilla, & spices until fully combined.
- Whisk in the peanut butter. Then sift in the flour and baking soda.
- On a parchment lined cookie sheet, scoop the cookie dough out into about a tablespoon size. I personally use a small ice cream scoop.
- Wet your fingers with a little water and press the cookie dough out into a circle shape. These cookies do not spread much so it is important to even them out for proper, even baking.
- Bake them in the oven for 14-16 minutes until golden brown. Allow them to cool before dipping.
- To melt the chocolate, bring the water to a boil in a small sauce pan and place a glass or metal bowl over top. Pour in the chocolate chips and scoop in the coconut oil. Turn the flame down to low.
- Stir the mixture occasionally until it fully melts. Remove the bowl using a towel or mitts as it will be very hot! Take each cookie and dip it into the chocolate. Use a knife or spoon to help even out and smooth the chocolate. Place the cookies on wax paper and allow them to set for an hour.