Chocolate Dipped Peanut Butter Cookies

image of a peanut butter cookie being dipped in melted chocolate

4.94 from 82 ratings

Chocolate Dipped Peanut Butter Cookies

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

Prep Time10

Cook Time14

Additional Time30

Total Time54

Course: Cookies

Cuisine: American

Servings: 12

Calories: 361kcal

Author: Chelsey White

Ingredients

Peanut Butter Cookie Dough

1/2 cup unsalted butter, room temperature 113g
1/2 cup granulated sugar 100g
1/3 cup packed light brown sugar 66g
1/2 cup peanut butter - cream, chunky, or you can use an alternative nut butter 120g
1 large egg, room temperature 56g
2 tsp vanilla extract or vanilla bean paste 8g
1 1/2 cups all purpose flour 190g
1/2 tsp baking soda 3g
1/2 tsp baking powder 2g
1/2 tsp fine salt 3g
1/4 cup granulated sugar, optional for rolling 50g

Chocolate dip and drizzle:

1 cup milk or dark chocolate chips 180g
1 Tbsp vegetable shortening or coconut oil 12g

Optional Garnish

2 Tbsp chopped honey roasted peanuts 9g
1 Tbsp flakey sea salt - garnish

Instructions

Peanut Butter Cookie Dough

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl or the bowl of a stand mixer cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/3 cup brown sugar with a hand mixer or paddle attachment. Mix on a medium-high speed for 1-2 minutes, until the mixture becomes lighter in color.
Add in 1/2 cup of peanut butter, 1 large egg, and 2 tsp of vanilla extract. Mix on a medium-high speed until combined. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
Add the dry ingredients into the wet ingredients and mix on a low speed until combined. Scrape the sides of the bowl with a rubber spatula as needed. The cookie dough should be pretty thick and sticky.
Scoop 12 cookie dough balls that are roughly 3 Tbsp each 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 softer, chewier cookies, so don't skip this step!!
As you put the cookie dough in the fridge, preheat the oven to 350 F / 175 C.
Once the cookie dough balls have chilled, use your hands to roll them into round balls and toss them in granulated sugar.
Place cookie dough balls about 3 inches apart on the baking sheets. They will spread out quite a bit as they bake! Use a fork to flatten the cookies a bit and create a crisscross pattern on top of each cookie dough ball.
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 of them being slightly underbaked. 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.
Let the cookies cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Chocolate Dip and Cookie Decoration:

While the cookies cool, melt your chocolate! Place 1 cup of chocolate chips and 1 Tbsp of shortening or coconut oil into a heat-proof bowl. Heat for 30-second intervals at half power, stirring between each session in the microwave. Repeat until the chocolate is fully melted and smooth.
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.
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.
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 Ziplock bag. Be sure to bake frozen cookie dough balls for 1-2 extra minutes.

Video

Notes

How Many Cookies Does This Recipe Make?

This recipe can be used to make 12 cookies using 3 Tbsp of dough per cookie. The yield and bake time can vary based on the size of the cookies.

This recipe can be halved to make less cookies (use half a scrambled egg in the dough), but I don't recommend doubling it unless you have a commercial (8 qt.) stand mixer.

The dough gets pretty sticky, and a double batch would be a lot for a hand mixer or regular stand mixer to handle.

Tips for Making the Best Chocolate Dipped Peanut Butter Cookies

Properly measure the flour by either spooning it into the cup measure and then leveling with a knife or using a kitchen scale to measure it.
Ingredients at room temp mix together better! 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.
Turn the oven on once you put the cookie dough in the fridge to chill. That way the oven will be preheated once the cookies are ready to be baked.
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 these 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/175°C and place frozen cookies on a parchment paper-lined baking sheet about 3 inches apart. Bake for 14-16 minutes.

Baked cookies can be frozen! These cookies last for up to a month if frozen in a Ziplock 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