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Chocolate-Peanut Butter Wedges Dipped in Chocolate and Peanuts

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“What a cookie:) These make fabulous holiday gifts, and are a natural companion to a glass of cold milk! Be sure to give yourself enough time with this recipe--the dough needs to chill for at least 4 hours; it may even be better to make the dough the night before, chill it overnight, and bake the cookies the next day. *Prep time includes chill time.*”
5hrs 10mins
5 dozen

Ingredients Nutrition


  1. In a large bowl, cream together the butter, peanut butter, and brown sugar until creamy, using an electric mixer at medium speed.
  2. Add the eggs and vanilla; blend until smooth.
  3. Combine the flour, cocoa powder, and baking powder; gradually add to the butter mixture on low speed until well mixed.
  4. Cover bowl; refrigerate dough at least 4 hours, or until firm.
  5. Preheat oven to 350*F.
  6. Roll out 1/2 the dough at a time on a lightly floured surface to 1/4" thickness.
  7. (Keep remaining dough chilled.) Cut out circles with a 4" round cookie cutter; cut each circle into quarters.
  8. Space cookies 2" apart on ungreased cookie sheets; bake for 10-12 minutes, or until set.
  9. Transfer cookies to wire racks and cool completely.
  10. Melt the chocolate chips and shortening together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat.
  11. Dip the rounded edge of each cookie into the chocolate, then into the peanuts.
  12. Place on waxed paper until set, about 30 minutes.

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