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Double-Dipped Chocolate Peanut Butter CookiesDouble-Dipped Chocolate Peanut Butter Cookies

Double-Dipped Chocolate Peanut Butter Cookies

Take peanut butter cookies up a notch with this simple recipe using ready-made cookies from our bakery.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Double-Dipped Chocolate Peanut Butter Cookies
Double-Dipped Chocolate Peanut Butter Cookies
000
Ingredients
L&B Peanut Butter Cookies
Chocolate Chips
White Chocolate Chips
SPECIAL EQUIPMENT: Waxed paper
Directions
  1. 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.)
  2. 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.
  3. 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

Directions

  1. 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.)
  2. 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.
  3. 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.