Try this nutty idea for decadent cookies

?Are you spreading peanut butter on those peanut butter cookies??

?Yes. And then I?m going to dip them in melted chocolate.?

?Why? Are you going over to the dark side??


Sometimes Joey is both impressed and appalled by my exploits in the kitchen. This week was no exception.

I have a great peanut butter cookie recipe that only uses four ingredients (there?s no flour in this one). It?s my go-to recipe when I?m in the mood for a crispy peanut butter cookie.

But then I saw an idea online from a Karyn, who writes for the blog ?Dieters Downfall.? She?d taken her peanut butter cookies to a new level, and I was totally ready to try it.

And it was so worth the calories. So if you?re interested in a little indulgence or you just want to make some really pretty cookies, give this a try. The recipe for the cookies came from Nancy Thomas, who submitted it for the BlueCross BlueShield of Kansas 2005 Cookbook by employees and retirees. These are great cookies even if you?re not planning on dipping them in chocolate.


Peanut Butter Cookies


1 cup smooth or chunky peanut butter

1/4 cup sugar

1 large egg

1 teaspoon baking soda


Preheat the oven to 350 degrees.

Cream together the sugar and peanut butter.

Add in the egg and baking soda and beat until well-incorporated.

Roll into balls (use a teaspoon to measure out for smaller cookies or a tablespoon for larger ones) and place about and inch apart on a greased baking sheet.

Using a fork, make a crosshatch pattern on the top of each cookie.

Bake for 10 minutes (mine took a little longer because I made bigger cookies). Let cool and store in an airtight container.

Directions for dipping:

Lay out some sheets of waxed paper.

Melt semi-sweet chocolate chips in a microwaveable bowl, stirring every 15 to 20 seconds until it is a runny consistency.

Spread peanut butter on half of the top of each cookie (this makes it easier to dip). Dip the peanut butter-covered half in the chocolate, letting the extra drip off. Place on the waxed paper to dry. Store in an airtight container when they?re dry.


These were delicious, and they also look really pretty. I could see these fitting in well for a wedding or baby shower or a tea party.

C?mon, go ahead and come over to the dark side with me?we have cookies.

When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at

Written By
More from Lindsey Young
Have a ball (or two) with your next meal
Over the past year or so, I have become enamored with any...
Read More