Chocolate Dipped Peanut Butter Cookies

My grandma always used to make us giant, chocolate dipped peanut butter cookies. As a child, I thought she dipped them in fudge.

As I got older I realized it was just melted chocolate, but my memories of these cookies have only gotten fonder over time.

I wanted to attempt to recreate her recipe, but have altered it a bit to make the cookies slightly smaller and a little bit chewier.

Making These Chocolate Dipped Peanut Butter Cookies

This recipe is pretty straight forward, but does require an electric mixer of some sort to cream together the butter and both types of sugars.

Incorporating air into the butter helps your cookies bake up nice and fluffy! This is what gives them that wonderfully chewy texture.

I’ve made these with both my hand mixer and my stand mixer, and they’ve turned out great both ways.

Just be sure to mix the butter and sugars until the mixture becomes lighter in color. This usually takes me about 2 minutes!

Ingredient Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

image of ingredients laid out to make soft and chewy peanut butter cookies
  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place.
  • Brown Sugar – You can use light or dark brown sugar (I prefer light in this recipe). I don’t recommend replacing the brown sugar in this recipe with additional granulated sugar.
  • Granulated Sugar – You can use light or dark brown sugar in place of the granulated sugar in this recipe if that’s all you have on hand. However, the cookies have a better texture using both types of sugar.
  • 1 Large Egg – You can use a flaxseed egg or 1/4 cup of vegetable or canola oil in place of the egg in this recipe. This will cause the cookies to spread more, but they should still taste great.
image of peanut butter cookie dough scooped and ready to be chilled before being baked
  • Peanut Butter: This recipe turns out best with thicker peanut butter (like JIF or Skippy). You can use creamy or crunchy peanut butter, or an alternative nut butter like almond or sunflower seed butter. NOTE: If you use a natural peanut butter or alternative peanut butter, the cookies will be less chewy and will spread more as they bake.
  • All Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work as long as you use a good blend like King Arthur’s GF flour.
  • Chocolate – You can use pretty much any type of chocolate for the dip! Dark, semi-sweet, milk or even white chocolate would all work great. You can also use chocolate chips, baking bars, or chocolate disks.
image of peanut butter cookie dough ball being rolled in granulated sugar

Tips for Making the Best Chocolate Dipped Peanut Butter Cookies:

  • Turn your oven on once you put the cookie dough in the fridge to chill, so the oven will be preheated once your cookies are ready to be baked.
  • Wait to shape your cookie dough balls and roll them in sugar until the dough has chilled. They’ll be way easier to handle!
  • Be sure to properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better! So be sure you set out any cold ingredients ahead of time.
  • Use a cookie scoop (mine fits 3 Tbsp per scoop) to make sure your cookies are uniformly sized.
  • Be sure to space your cookies about 3 inches apart before baking them! They spread a bit as they bake.
  • Sprinkle the chocolate dipped cookies with chopped peanuts and flaky sea salt to make them look just as incredible as they taste.
image of chocolate dipped peanut butter cookies decorated with chopped peanuts and flaky sea salt

Making These Cookies in Advance and Storing Them:

  • Make your cookies in advance! If stored in an airtight container, they can last for up to a week at room temperature.
  • The cookie dough balls can also be made in advance and frozen for up to a month. When you’re ready to bake them there’s no need to thaw the dough. Preheat oven to 350°F and place frozen cookies on parchment paper-lined baking sheets about 3 inches apart. Bake for 14-16 minutes (1 minute longer).
  • Baked cookies can be frozen! These cookies last for up to a month if frozen in a ziploc bag or airtight container. Move them to the fridge the day before you plan to eat, then let them sit out at room temperature for a few hours before eating.
image of peanut butter cookies dipped in chocolate that have been bitten into to show how soft and chewy they are

Let Me Know What You Think!

If you try this recipe for chocolate dipped peanut butter cookies, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

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Yield: 12

Chocolate Dipped Peanut Butter Cookies

image of chocolate dipped peanut butter cookies decorated with chopped peanuts and flaky sea salt

These chocolate dipped peanut butter cookies are soft, chewy, and oh so delicious! They're the perfect balance of salty and sweet.

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 30 minutes
Total Time 54 minutes

Ingredients

Peanut Butter Cookie Dough (modified from Sally's Baking Addiction)

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 1/3 cup packed light brown sugar (67 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 large egg, room temperature (56 grams)
  • 2 tsp vanilla extract (8 grams)
  • 1/2 cup peanut butter - cream, chunky, or you can use alternative nut butter (120 grams)
  • 1/3 cup of chopped peanuts - salted or honey roasted; optional (45 grams)
  • 1 1/2 cups all purpose flour (195 grams)
  • 1/2 tsp baking soda (3 grams)
  • 1/2 tsp baking powder (3 grams)
  • 1/2 teaspoon salt (3 grams)
  • 1/4 cup granulated sugar, optional for rolling (50 grams)

Chocolate dip and drizzle:

  • 1 cup milk or dark chocolate chips (180 grams)

Optional Garnish

  • 2 Tbsp chopped honey roasted peanuts (9 grams)
  • 1 Tbsp flaky sea salt

Instructions

Peanut Butter Cookie Dough (slightly modified from Sally's Baking Addiction)

  1. Line two large baking sheets with parchment paper or silicone baking mats.
  2. Cream together 1/2 cup softened unsalted butter, 1/3 cup brown sugar and 1/2 cup granulated sugar with a hand mixer or a stand mixer with paddle attachment. Mix at a medium-high speed for 1-2 minutes, until the mixture becomes lighter in color.
  3. Add in 1 large egg and 2 tsp of vanilla extract and mix on a medium-high speed until combined. Scrape down the sides of the bowl with a rubber spatula as needed.
  4. Mix in 1/2 cup of peanut butter and 1/3 cup chopped peanuts on a medium-high until combined. Set aside.
  5. In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
  6. Add the dry ingredients into the wet ingredients and mix on a low speed until combined. Scrape down the sides of the bowl with a rubber spatula as needed. The cookie dough will be thick and sticky. 
  7. Scoop 12-13 equal sized cookie dough balls onto the prepared baking sheets and chill for 30 minutes (or overnight) in the fridge. Chilling the dough helps the cookies spread less (which makes chewier cookies) and makes them easier to shape and roll.
  8. As you put the cookie dough in the fridge, turn your oven on to preheat your oven to 350 F degrees.
  9. Once the cookie dough balls have chilled, use your hands to roll them into round balls and toss them in granulated sugar.
  10. Make sure the cookie dough balls are 3 inches apart on the baking sheets. They will spread out quite a bit as they bake!
  11. Use a fork to create a criss-cross pattern on top of each cookie dough ball.
  12. Bake for 13-15 minutes, or just before the cookies start to brown on the sides. I like my cookies soft, so I always err on the side on them being slightly underbaked.
  13. The centers will look soft and slightly undone, but remember the cookies will continue to bake a bit once they're removed from the oven.
  14. Let the cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.


Chocolate Dip and Cookie Decoration:

  1. While the cookies cool, melt your chocolate!
  2. Place 1 cup of chocolate chips into a heat proof bowl. Heat for 30 second intervals at half power, stirring in between each session in the microwave. Repeat until the chocolate is fully melted and smooth.
  3. Dip each cookie about 1/4 of the way into the melted chocolate, then sprinkle chopped peanuts and flaky sea salt over the chocolate dipped area of the cookie.
  4. If desired, place the remaining melted chocolate in a small piping bag and seal the top with a rubber band. Drizzle lines of melted chocolate over the cookies to give them a little extra pizazz.
  5. Leftover cookies can be stored in an airtight container at room temperature for up to 1 week. Baked cookies and rolled cookie dough also freeze well and stay good for up to a month in an airtight container or ziploc bag. Be sure to bake frozen cookie dough ball for 1-2 extra minutes.

Notes

Tips for Making the Best Chocolate Dipped Peanut Butter Cookies:

  • Turn your oven on once you put you cookie dough in the fridge to chill, so the oven will be preheated once your cookies are ready to be baked.
  • Be sure to properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better! So be sure you set out any cold ingredients ahead of time.
  • Use a cookie scoop (mine fits 3 Tbsp per scoop) to make sure your cookies are uniformly sized.
  • Be sure to space your cookies about 3 inches apart before baking them! They spread a bit as they bake.
  • Bake time can vary based on the size of your cookies, so keep a close eye on them and take them out just before they begin to brown.
  • Sprinkle the chocolate dipped cookies with chopped peanuts and flaky sea salt to make them look just as incredible as they taste.

Making These Cookies in Advance and Storing Them:

  • Make your cookies in advance! If stored in an airtight container, they can last for up to a week at room temperature.
  • The cookie dough balls can also be made in advance and frozen for up to a month. When you’re ready to bake them, there’s no need to thaw the dough. Preheat oven to 350°F and place frozen cookies on parchment paper-lined baking sheet about 3 inches apart. Bake for 11-13 minutes.
  • Baked cookies can be frozen! These cookies last for up to a month if frozen in a ziploc bag or airtight container. Move them to the fridge the day before you plan to eat, then let them sit out at room temperature for a few hours before eating.

Nutrition Information

Yield

12 cookies

Serving Size

1

Amount Per Serving Calories 361Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 43mgSodium 849mgCarbohydrates 38gFiber 2gSugar 22gProtein 7g

If you want to take a trip down memory lane, below are the photos of my first batch of these cookies from back in 2015.

image of chocolate dipped peanut butter cookie topped with chopped peanuts
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6 thoughts on “Chocolate Dipped Peanut Butter Cookies

  1. These cookies were amazing! I used dark chocolate for dipping and honey dry roasted peanuts. Wonderful recipe, Thank you!

Let me know what you think!