Puppy Chow Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 1/2 cups Chocolate chips, semisweet
  • 1 1/4 cup Flour
  • 1/2 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla

• Dairy

  • 3/4 cup Butter

Found on cookiesandcups.com

Description

Ingredients

• ½ cup butter, room temperature
• 1 cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 1¼ cup flour
• 1½ cups semisweet chocolate chips
• ⅓ cup creamy peanut butter
• ¼ cup butter
• 2 cups powdered sugar

Directions

• Preheat oven to 350°F
• Line a baking sheet with parchment, set aside.
• In bowl of stand mixer cream butter and peanut butter together until smooth. Add both sugars and beat for 2 minutes.
• Add in egg, vanilla, baking soda and salt. Mix until combined.
• Turn mixer to low and add in flour.
• Portion out dough by in tablespoon amounts. Roll into a ball and then flatten to approximately ½ inch thick. Place on baking sheet about 2 inches apart.
• Bake for 8-9 minutes until golden at he edges.
• Remove from oven and transfer cookies to a wire rack to cool completely.
• In microwave safe bowl combine chocolate chips, peanut butter and butter. Heat on high for 1 minute and then stir until smooth.
• Place powdered sugar in bowl.
• Dip each cookie in chocolate and using a fork remove cookie, tapping off excess chocolate. You dont need a lot of chocolate coating on the cookies.
• Immediately dip the cookie into the powdered sugar and toss to coat completely.
• Place back on cooling rack to until chocolate is set. Repeat for all cookies.