White Chocolate Dipped Peanut Butter Cookies

5 from 1 vote

An easy to make peanut butter cookie gets dipped in white chocolate and covered in sprinkles!

Prep Time20

Cook Time8

Total Time28

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 243kcal

Preheat oven to 375F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, salt, and baking soda until evenly combined.
In a second bowl with an electric mixer, cream together on medium high speed the sugars and butter until light and fluffy for about 2 minutes. Scrape down the bowl as needed.
Beat in egg to mixture until evenly combined.
Mix in peanut butter and vanilla until smooth and creamy.
Beat in the flour mixture until just combined. Do not overmix.
Using a small cookie scoop, or two spoons, scoop the dough (about 2 tablespoons) and roll dough into 1 inch balls and then roll in granulated sugar. Place on baking sheet and flatten with fork slightly.
Bake in center of the oven for 10-12 minutes until edges are set and middles are still soft. Remove form the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack.
After they are completely cooled, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between each interval. I like to add a a tablespoon of shortening to help smooth out the chocolate and make for a silky finish. Dip each cookie halfway in the chocolate and set on parchment paper. Cover with sprinkles before the chocolate sets.

Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here.
Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.
Flatten those cookies a bit. These cookies won’t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much? Check it out here!