Chocolate-Dipped Peanut Butter Cookies

Ingredients:

• 1/2 cup (115 g) salted butter, melted and brought to room temperature
• 1/4 cup (50 g) granulated sugar
• 3/4 cup (165 g) light brown sugar
• 2 tsp vanilla extract
• 1 cup (250 g) bulk barn's honey roasted peanut butter
• 1 large egg, room temperature
• 1 1/4 cups (155 g) all-purpose flour
• 2 tsp corn starch
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup (100 g) granulated sugar, for rolling
• 10 oz (285 g) milk chocolate melting wafers (or chocolate chips)
• 1/4 cup (30 g) chopped peanuts, for topping

Directions:

Make the cookie dough:

In the bowl of a stand mixer, combine the melted butter, granulated sugar, brown sugar, and vanilla. Add the egg and peanut butter and mix until smooth.

Add in the flour, corn starch, baking soda, baking powder, and salt. Mix on low until just combined.

Chill the dough:

Line a baking sheet with parchment paper. Using a medium cookie scoop (about 2-2.5 tbsp), portion the dough into 16 even balls. Place them on the baking sheet and chill in the fridge for 30 minutes. This step enhances flavour and helps prevent spreading.

Bake:

Preheat the oven to 350°F (175°C).

Roll each dough ball in the extra granulated sugar, then place them 2 inches apart on a parchment-lined baking sheet. Use a fork to press a criss-cross pattern on top of each cookie.

Bake for 9-10 minutes, or until the edges are just set. Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Dip in chocolate:

Line a clean baking sheet with wax or parchment paper. Melt the chocolate wafers in a heatproof bowl.

Dip each chilled cookie halfway into the chocolate. Place on the lined tray and immediately sprinkle with chopped peanuts before the chocolate sets.

Let the chocolate cool and harden completely before serving.

Bulk Barn Bonus:

Find everything you need-from creamy peanut butter and flour to chocolate wafers and sugar-in exactly the amount you need. Zero waste, full flavour!