Peanut butter no-bake cookies covered in chocolate in a lovable bomb shape.
3/4 cups butter
2 cups creamy peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar
2 cups semisweet chocolate chips
2 tablespoons butter
Tiny bit of coconut
Pine nuts are pricey, so feel free to go with another nut for the eyes. Sliced Almonds are an option, if you’re okay with the Precious Moments figurine look.
Warm up the butter for about 30 seconds in the microwave if it’s not already at room temperature. Careful not to liquidate it, that’ll make forming the peanut buttery balls difficult. With life’s everyday challenges, why make one more for yourself?
Cream together the 3/4 cups butter and peanut butter, adding in the salt and vanilla. Mix in the powdered sugar.
Smoosh into one inch balls and roll them in powdered sugar. Place the balls on a cookie sheet and stick in the fridge for a few hours.
While you can get away with not cooling cookie dough before cutting cookies, cooling these cookies is a must. The balls need to be firm before being dropping into the liquid chocolate. Otherwise, the peanut butter ball will melt into the warm chocolate, and then there’s the bickering over who gets to drink the chocolaty peanut butter mixture.
Set up a double boiler or fill a pot with water and drop a bowl in (which is what I did). Melt the chocolate chips and two tablespoons butter. You can’t cheat and melt them in the microwave, they will burn. You can’t heat chocolate directly, which is why you have to break out the fancy water boiling tactic.
While the water was heating, I matched up pine nut sizes (so the cookies wouldn’t have one big eye and one little eye), and peanut shoe sizes. The peanut shoes I placed on wax paper, where I’d be dropping the cookies after being dipped.
When the chocolate and butter is melted, break out the peanut butter balls and insert toothpicks into each one.
Dip into mixture and place on the wax paper, over the peanut shoes. Grab a pair of pine nut eyes and place them on the cookie while the chocolate’s still warm.
For the wick, a long piece of coconut at the top will do.
Let them cool until the chocolate hardens. If you don’t want to eat them all, they can be stored in the refrigerator.