16ouncesbag of semi-sweet mini chocolate chipsor chopped chocolate
½cuppowered sugar
Instructions
Preheat oven to 375.
Cream together the butter, peanut butter, and sugars together and until creamy and light in color. Add in egg and mix to combine.
Mix together the flour, baking soda, and baking powder. Mix into wet ingredients until just combined and smooth.
Shape the dough into 1-inch balls and place 2 inches apart on cookie sheets.
Bake the cookies for 8 minutes. Cool cookies for 2 minutes on baking sheet, then transfer to cooling rack to cool completely.
Melt the chocolate chips in a large glass bowl in the microwave for 30-second intervals, stirring between each interval, until melted.
Gently dip each cooled cookie into the melted chocolate top side down. Drizzle off excess chocolate and if needed, spread chocolate gently with back of spoon until top of cookie is covered in chocolate. Let chocolate set and cool completely.
Once the chocolate has set, sprinkle powdered sugar over the cookies using a fine-mesh strainer.
Video
Notes
Peanut Butter: Use creamy shelf-stable creamy peanut butter for this recipe.Dusting with Powdered Sugar: This is an optional step, but be sure to let the chocolate coating harden before dusting with powdered sugar. It usually takes 15-20 minutes to harden fully at room temperature. But if you place the cookies in the fridge or freezer, the chocolate hardens in minutes.Storage: Store the cooled cookies in an airtight container for up to 5 days at room temperature. If your house is on the warmer side, store the cookies in the fridge as the chocolate topping may melt. Because of the chocolate coating and powdered sugar dusting, these cookies are not ideal for freezing. If you must freeze, do so BEFORE coating in melted chocolate.