Ready to take classic peanut butter cookies to the next level? These Chocolate Dipped Peanut Butter Cookies are the ultimate combination of rich, nutty flavor and smooth, velvety chocolate. Perfectly soft and chewy, each cookie is dipped in luscious melted chocolate for a decadent twist on a timeless favorite.
Each bite offers the perfect balance of creamy peanut butter and sweet chocolate, making these cookies an irresistible treat for any occasion. Whether you sprinkle them with sea salt, crushed nuts, or festive decorations, they’re as fun to customize as they are to enjoy.
What makes them special? The combination of the buttery peanut base and the silky chocolate coating creates a truly indulgent cookie. The contrast in flavors and textures makes them stand out, whether you’re baking for holidays, parties, or just treating yourself.
Perfect for gifting, sharing, or savoring with a cup of coffee, these Chocolate Dipped Peanut Butter Cookies are guaranteed to impress. Let’s bake a batch and dip into pure cookie bliss!
Chocolate Dipped Peanut Butter Cookies
Equipment
- Stand mixer or hand mixer
- Cooling rack
- Baking sheet
- Parchment paper
- Medium cookie dough scoop
Ingredients
- ¼ cup granulated sugar
- ½ cup granulated sugar for rolling
- ½ tsp baking powder
- ½ tsp baking soda
- 10 oz milk chocolate melting wafers
- ½ tsp kosher salt
- ½ cup salted butter melted, room temperature
- 1 egg room temperature
- 2 tsp corn starch
- 1 cup creamy peanut butter
- 1¼ cup all-purpose flour
- 2 tsp vanilla extract
- ¾ cup light brown sugar
Instructions
- In a stand mixer, combine melted butter, granulated sugar, light brown sugar, and vanilla.
- Add the egg and peanut butter, mixing until incorporated.
- Add the flour, cornstarch, baking soda, baking powder, and salt, mixing until combined.
- Scoop 16 even dough balls (2-2.5 tablespoons each) and place them on a parchment-lined baking sheet.
- Chill the dough for 30 minutes.
- Preheat the oven to 350°F.
- Roll the chilled dough in granulated sugar, then flatten each ball with a fork in a criss-cross pattern.
- Bake for 9-10 minutes or until the edges are set.
- Let cool on the sheet for 5 minutes, then transfer to a rack.
- Once cooled, freeze for 30-60 minutes before dipping.
- Melt the chocolate wafers and dip each cookie, placing it on a parchment-lined sheet to set.
Notes
- Freezing the cookies before dipping in chocolate makes them less likely to break apart.
Nutrition Facts:
| Calories | 200kcal |
| Total Fat | 12g |
| Carbohydrates | 23g |
| Protein | 3g |
What To Void While Making Chocolate Dipped Peanut Butter Cookies!
- Using Cold Ingredients: Make sure the butter, egg, and peanut butter are at room temperature.
- Using the Wrong Type of Peanut Butter: Stick with creamy peanut butter (not chunky). Chunky peanut butter can affect the texture of the dough and create inconsistencies when rolling or shaping the cookies.
- Using Wax Paper for Baking: Avoid using wax paper for baking as it’s not heat-resistant and can cause the cookies to stick, unlike parchment paper, which provides a non-stick surface for baking.