Milk Chocolate Dipped Peanut Butter And Honey Shortbread Cookies
This will be your next go-to Holiday peanut butter cookie this season! I have made numerous kinds of peanut butter cookies and have finally made "the one." The secret ingredient is.....honey! *wink-wink*
Equipment
- Stand Mixer
- Small Mixing Bowl
- Baking Sheets
Ingredients
- 3/4 cup Butter Salted; Melted
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Granulated Sugar
- 1/2 teaspoon Pure Vanilla Extract
- 1/3 cup Honey
- 1/4 teaspoon Salt
- 2 ½ cups All-Purpose Flour
- Light Brown Sugar
- 16 ounces Hershey's Milk Chocolate Melted
- 2 Tablespoons Vegetable Shortening
- 1 cup Pecans Chopped
Instructions
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- In a stand mixer (using a paddle attachment), beat melted butter, peanut butter, sugar, vanilla extract, honey and salt until mixed. Slowly add in the flour on low speed until the dough has formed.
- Shape dough (with your palms) into 1" balls and place on a parchment lined baking sheet; 2" apart.
- Flatten each ball with the bottom of a drinking glass; sprinkle with light brown sugar.
- Bake for 10 minutes; cool for 5 minutes.
- Using a microwave, melt the milk chocolate and shortening in a small bowl.
- Dip half of each cookie in the melted chocolate and place on wax paper; sprinkle with chopped pecans. Store in an airtight container after the chocolate has set.