Ingredients for White Lily Chocolate Dipped Peanut Butter Cookies
- 2 1/4 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Butter Flavor Crisco
- 1 cup Creamy Peanut Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1/4 cup Sour Cream
- 1 (12 ounce) package Semi Sweet Chocolate Chips
- 1/2 cup Crisco
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How to Make White Lily Chocolate Dipped Peanut Butter Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the peanut butter.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Flatten each ball slightly with a fork, making a criss-cross pattern.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, melt the chocolate chips according to package directions. Dip the bottom of each cookie into the melted chocolate and place them back on the wire rack to allow the chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
20g
Carbs
8g