A dip in chocolate and some festive sprinkles turn year-round favorite peanut butter cookies into a delicious Christmas treat.
I don’t traditionally think of peanut butter cookies as Christmas cookies, but they are one of my all-time favorite cookies, so I thought it would be awesome to make Christmas peanut butter cookies! When you dip the cookies in a bit of melted chocolate and add a few festive sprinkles, you turn a year-round favorite into a tasty seasonal treat perfect for a party! And can we just talk about how perfect that chocolate and peanut butter combo is?! Few things are more delicious in my book.
I was just looking at some new workout gear (January is coming and I’m always excited about that!) and I saw the cutest tank that said, “peanut butter is my spirit animal,” and I just laughed and laughed. I should probably order it, right? My love of peanut butter knows no end, even at Christmas time when my favorite gingerbread cookies make their way into my oven. There’s always room for more peanut butter!
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- 1 cup butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 3/4 cup + 2 tablespoons granulated sugar, divided
- 1 cup peanut butter
- 1 whole egg
- 1 egg yolk
- 3/4 teaspoon salt
- 3 cups flour
- 3/4 teaspoon baking soda
- 1 cup chocolate chips
- 1 tablespoon vegetable oil or coconut oil
- Christmas sprinkles
- In a large bowl, beat the butter, 3/4 cup brown sugar, and the granulated sugar together until the mixture is light and fluffy, about 3 minutes. Add the egg, egg yolk, and peanut butter.
- Add the salt, flour and baking soda to the peanut butter mixture. Stir until well combined.
- Place the remaining 2 tablespoons of sugar in a small bowl. Roll 1 tablespoon of dough into a ball and then roll it in the granulated sugar. Place the dough ball onto a parchment or baking mat lined baking sheet. SLIGHTLY compress with fork.
- Bake at 350 degrees for 10 minutes. Remove from the baking sheet and let cool on a wire rack.
- When the cookies are cooled, melt the chocolate chips and oil together in a small bowl. Dip half the cookie in the chocolate, place on a lined baking sheet (waxed paper works great), and sprinkle with festive sprinkles. Let the chocolate set before serving or storing.
Recipe from my sister-in-law Beth.
Pro tip: look for sprinkles after Christmas when they are substantially reduced in prize. I always stock up on next year’s sprinkles after the holiday. Sugar doesn’t really go bad! I like this Wilton sprinkle set a lot if you are in the market!
So many delicious cookies in my life! I hope you noticed all the new recipes this month. If Christmas cookies are on your list, here’s a few you might want to look at: Soft Gingerbread Cookies, Chocolate-Covered Fluffernutters, Christmas Magic Cookie Bars, and these Gingerbread Blondies always top my baking list.
Enjoy, from my kitchen to yours! And do tell, what you are you baking?!