Enjoy the delectable combination of creamy peanut butter cookies dipped in rich chocolate and topped with pomegranate salt. These gluten-free treats will satisfy your sweet and salty cravings.
Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1 teaspoon coconut oil. Pomegranate salt, for sprinkling.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Peanut butter, sugar, egg, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Mix it again after adding the baking soda and salt until the dough is smooth. Take small amounts of dough and roll them into balls. Place them on the baking sheet that has been prepared. Using a fork, gently press down on each cookie to make a crisscross pattern. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After baking, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Pour the chocolate chips and coconut oil into a bowl that can go in the microwave. Melt them in 20-second increments, stirring every time, until the mixture is smooth and thick. Once the cookies are cool, dip them half way into the melted chocolate and let the extra chocolate drip off. Spread the dipped cookies out on a baking sheet lined with parchment paper. Then, sprinkle a little pomegranate salt over the melted chocolate. Put the tray in the fridge for about 15 to 20 minutes to let the chocolate set. The cookies are ready to eat when the chocolate is firm. With a glass of milk or your favorite hot drink, serve the cookies. Keep any leftovers fresh by putting them in a container that won't let air in.
Prep Time: 20 minutes
Cook Time: 12 minutes
Catalina Arroyo
