Double-Dipped Chocolate Peanut Butter Cookies
Take peanut butter cookies up a notch with this simple recipe using ready-made cookies from our bakery.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Double-Dipped Chocolate Peanut Butter Cookies
000
Ingredients
L&B Peanut Butter Cookies
Chocolate Chips
White Chocolate Chips
SPECIAL EQUIPMENT: Waxed paper
Directions
- Using a double boiler, melt chocolate chips. (Don’t have a double boiler? Fill a medium saucepan with about an inch of simmering water and set a larger bowl on top of the pot to get the same results. Just make sure the water doesn’t touch the bowl.)
- Once the chocolate melts, dip one side of each peanut butter cookie into the chocolate. Let the cookies cool on waxed paper in the freezer until the chocolate hardens.
- While you wait, melt white chocolate chips in your double boiler. Dip the other side of your cookies in the melted white chocolate. Let cool until chocolate is set.
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
L&B Peanut Butter Cookies, 13 Each
Deal
$8.49 was $8.99$0.65 each
Ghirardelli Chocolate 72% Cacao Dark Chocolate Baking Chips, 10 Ounce
Deal
$6.99 was $7.49$0.70/oz
Ghirardelli Chocolate Classic White Chocolate Baking Chips, 11 Ounce
2/$5 Huge Deal
$2.50 was $6.79$0.23/oz
Waxtex Wax Paper, 75 Foot
$3.39$0.05/ft
Directions
- Using a double boiler, melt chocolate chips. (Don’t have a double boiler? Fill a medium saucepan with about an inch of simmering water and set a larger bowl on top of the pot to get the same results. Just make sure the water doesn’t touch the bowl.)
- Once the chocolate melts, dip one side of each peanut butter cookie into the chocolate. Let the cookies cool on waxed paper in the freezer until the chocolate hardens.
- While you wait, melt white chocolate chips in your double boiler. Dip the other side of your cookies in the melted white chocolate. Let cool until chocolate is set.