This Chocolate Dipped Giant Peanut butter Cookies are actually a remake of these peanut butter cookies from a previous post. I went with the basic recipe and then used a #16 scoop to create a generous 4 inch baked cookie! Dip a glass in granulated sugar and press down each ball of cookie dough to around 3/4 inches. I baked these cookies for around 14 minutes, turned the pan around and baked for another 2 minutes to make sure every one was evenly browned. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
I let my cookies cool overnight to ensure that they were strong enough to be dipped in the melted chocolate without breaking. The next day I melted semi-sweet chocolate in a double boiler until smooth and fluid. Next, I roughly chopped a few cups of roasted, salted peanuts and placed them in a shallow dish. I dipped half of each cookie, letting the excess chocolate drip off, then covered in the chopped nuts and placed on parchment lined baking sheet to harden.
When the chocolate has completely hardened store in an airtight container, separating the cookies with waxed paper or parchment paper. This should yield around twenty one 4 inch cookies.