You may have seen on Instagram our annual cookie exchange occurred earlier this week. It’s quickly become one of my favorite traditions! Each year, the ladies from our contemporary worship service gather together to break bread and share cookies (with a little dose of healthy competition added in). In years past I’ve made my Pumpkin Cookies & my Snickerdoodles, but this year I wanted to think outside the box a bit! This year, I enlisted the help our good friend (and rather talented baker!) Wynn to teach me everything he knows. The outcome, these amazing Chocolate Glazed Peanut Butter Cookies. He combined a few recipes to make this one and it is delightful!
I must admit I was quite surprised at how simple these were to make! When you have someone who knows what they’re doing & have the right equipment though, I guess it really makes a world of difference! I’m telling you, if you don’t already own a cookie scoop, go get one now! Best gift ever. Especially for making these Chocolate Glazed Peanut Butter Cookies for the swap. It makes the perfect portion every time!
The cookie swap is always a great time, and a fun opportunity to get to know the other ladies at church. Another fun aspect of the swap is getting all sorts of new recipes to try out! And since I’m married to a cookie lover, he rather enjoys that part as well. Now, we tend to make several dozens of cookies each (this year it was six dozen!) so we end up having a mountain of cookies after the swap! The husband and I sample a handful, and then I bring the rest to work. I’ve thus been named the cookie elf as I bring the dish around to all the classrooms and share our cookies with staff working with our individuals along with our administrative staff. I absolutely love doing being able to share these & love that people have come to look forward to getting them yearly as well!
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cup peanut butter (we used creamy)
- 1 1/2 cup sugar (plus a bit more for rolling cookies)
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 3/4 tablespoons milk
- 2 1/4 teaspoons vanilla
- 8 oz semi-sweet chocolate
- coarse sea salt
- Preheat oven to 350.
- Line two baking sheets with parchment paper.
- In a mixing bowl, stir together the flour, baking soda, baking powder, and salt then set aside.
- In the bowl of a stand-mixer beat the butter and peanut butter together until smooth and fluffy (use the paddle mixer).
- Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
- In a small bowl, put a few tablespoons of sugar for rolling your cookies.
- Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides.
- Place on baking sheet, allowing room for the cookies to spread out while baking.
- Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake.
- (The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.)
- As the cookies are cooling, melt 3/4 of the chocolate in a double boiler, stirring regularly.
- Once the chocolate has melted, remove from heat and stir in remaining chocolate until melted and smooth.
- Top each cookie with a small amount of chocolate and sprinkle lightly with sea salt.
- Serve & Enjoy!
What are your favorite cookies?
