Chocolate Dipped Peanut Butter Cookies

Why You’ll Love This Recipe

If you love peanut butter and chocolate together, this recipe is a must-try. The combination of the warm, nutty peanut butter flavor with the smooth, melt-in-your-mouth chocolate coating creates the perfect balance. These cookies are easy to make, don’t require any chilling time, and are guaranteed to be a hit with family and friends. The chocolate dip adds a luxurious touch, elevating the simple peanut butter cookie to something truly special.

Ingredients

• 1 cup unsalted peanut butter

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 6 oz semisweet or milk chocolate, chopped

• 1 tablespoon vegetable oil (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, baking soda, and salt. Stir until well combined. The dough should be thick and slightly sticky.

3. Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

4. Flatten each dough ball with the back of a fork in a crisscross pattern.

5. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies will firm up as they cool.

6. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Once the cookies have cooled, melt the chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave, stirring every 20 seconds until smooth. If desired, add the vegetable oil to make the chocolate smoother and easier to dip.

8. Dip the bottom half of each cookie into the melted chocolate, allowing any excess chocolate to drip off.

9. Place the dipped cookies on a parchment-lined baking sheet and let them set until the chocolate hardens (this can take about 30 minutes, or you can speed up the process by refrigerating them).

Servings and Timing

• Servings: 18-24 cookies (depending on size)

• Prep time: 10 minutes

• Cook time: 10-12 minutes

• Cooling time: 30 minutes (for chocolate to harden)

Variations

• Different chocolate types: You can use dark chocolate or white chocolate instead of milk chocolate for a unique flavor.

• Add-ins: Try adding chopped peanuts or mini chocolate chips to the cookie dough for extra texture and flavor.

• Sea salt: Sprinkle a little sea salt on top of the chocolate before it sets for a sweet and salty contrast.

• Peanut butter drizzle: For an extra peanut butter punch, drizzle melted peanut butter over the chocolate-coated cookies.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 1 week. They’ll stay fresh and chewy, with the chocolate retaining its glossy finish.

• Freezing: You can freeze the cookies for up to 2 months. Place them in an airtight container or a freezer-safe bag with parchment paper between layers to prevent them from sticking together.

• Reheating: If you want the cookies slightly warm, microwave them for 5-10 seconds. The chocolate will soften again, making them taste freshly dipped.

FAQs

Can I use natural peanut butter in this recipe?

You can use natural peanut butter, but it may alter the texture slightly. Natural peanut butter can be more oily, so you might need to adjust the flour or add a little more sugar to help the dough bind together.

Do I have to dip the cookies in chocolate?

No, the chocolate dipping step is optional. The cookies are delicious on their own without the chocolate coating, but it definitely adds a richer taste and texture.

Can I make these cookies ahead of time?

Yes, these cookies can be made ahead of time and stored in an airtight container. They stay fresh for up to a week at room temperature.

How do I store leftover chocolate-dipped peanut butter cookies?

Store them in an airtight container at room temperature. If the chocolate is still soft after dipping, you can refrigerate the cookies to speed up the setting process.

Can I freeze these cookies?

Yes, you can freeze the cookies after they’ve cooled completely. Place them in an airtight container or freezer bag with parchment paper between layers and store them for up to 2 months.

Can I use chunky peanut butter for these cookies?

Chunky peanut butter can be used, but it might make the dough a little harder to work with since it will have larger chunks of peanuts. The cookies will still taste great, but they may be a bit more textured.

Can I use a different sweetener in place of granulated sugar?

Yes, you can try using a sugar substitute like Stevia or coconut sugar, but keep in mind that it may change the texture and flavor of the cookies.

How can I prevent my cookies from spreading too much during baking?

Make sure the dough is not too soft before baking. If necessary, chill the dough for 15-30 minutes to firm it up before baking.

Can I use pre-made chocolate chips instead of chopped chocolate?

Yes, you can use chocolate chips instead of chopping your own chocolate. Just be sure to melt them carefully to avoid burning them.

Can I use almond butter instead of peanut butter in this recipe?

Yes, almond butter can be substituted for peanut butter, though the flavor will be slightly different. The texture and results should be similar.

Conclusion

Chocolate-dipped peanut butter cookies are a delightful treat that combine two beloved flavors into one irresistible bite. With their rich peanut butter base and smooth chocolate dip, these cookies are perfect for any occasion or as a simple indulgence. They’re easy to make, versatile, and guaranteed to be a crowd-pleaser. So go ahead, bake a batch, and enjoy the sweet and salty goodness!