When I was little my parents always said that Santa’s favorite cookie was peanut butter, and I bet he would love these! Although I think they told me that because they wanted an excuse to make peanut butter cookies… but any day is a good day for peanut butter cookies I think!
I made these peanut butter cookies and dipped them in chocolate and alternated adding either crushed pecans, sea salt, or paprika to them. Paprika may seem like an odd combo with peanut butter, but my friend Hannah made peanut butter cookies with paprika the other day and I was inspired! Try it and see what you think! I really loved the combination. Also these can easily be made vegan by using a plant-based milk and maple syrup instead of honey - no eggs needed!
½ cup creamy peanut butter - I used Crazy Richard’s!
¼ cup honey (vegan option: maple syrup)
¼ cup milk (vegan option: plant-based milk)
1 tsp vanilla
1 cup flour (I used whole wheat)
½ tsp baking powder
1 tsp cinnamon
Dash of nutmeg
A few dashes of paprika (optional but recommended! Try it!)
½ cup chocolate chips
½ to 1 tbsp coconut oil
Preheat oven to 350 F and line a baking sheet with parchment paper and lightly spray it.
Mix wet ingredients in a bowl.
Add in the dry ingredients and mix well.
Roll the dough into balls using about a spoonful amount of dough each.
Press a fork into the cookies in a criss cross, sprinkle cinnamon and paprika on some if desired, then bake for about 10 minutes.
While baking, melt about 1/2 cup chocolate chips with 1/2 tbsp coconut oil, stirring so it doesn’t burn.
Remove cookies from the oven and let cool.
Once cooled, dip the cookies in chocolate and add crushed nuts, sea salt, paprika or other desired toppings.
Refrigerate until the chocolate hardens, then enjoy!