Chocolate Dipped Peanut Butter Cookies

Tools Used: Perforated Baking Sheet, bonmat, Mini Round, Eco Chop (for chopping peanuts).

Ingredients

• 1 cup creamy peanut butter or almond butter

• 8 ounces pitted medjool dates (1 cup packed dates)

• 2 teaspoons vanilla extract

• 1 egg

• 8 ounces melted dark chocolate

  roasted peanuts, for topping

  Directions

• Preheat the oven to 350 degrees F. Place bonmat on Perforated Baking Sheet.

• In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well combined and no large chunks of dates remain. Add the egg and pulse to combine. Roll the dough 14-15 balls and place on the bonmat. Using a fork, gently press down on each dough ball to flatten and create a crosshatch pattern. Transfer to the oven and bake for 9-10 minutes. Do not over bake these cookies, so set a timer!

• Remove the cookies from the oven and let cool. To make dipping the cookies easier, freeze the cookies for 10-15 minutes.

• Using the Mini Round Mold, melt the chocolate in the microwave in 30 second increments at half power. Then drizzle or dip the cookies in chocolate and sprinkle with peanuts.

• Eat...or let the chocolate harden and store in an airtight container for up to 4 days.

*I made these cookies last year when I was looking for something sweet to eat but on the healthier side. They are delicious and my husband approved too. And what cannot be better than the combination of peanut butter and chocolate, and they are very easy to make.