There’s something timeless and comforting about the combination of chocolate and peanut butter. It’s a duo that has won the hearts of many dessert lovers. Today, I’m sharing a recipe that takes this classic pairing to new heights: Chocolate Dipped Peanut Butter Cookies. These cookies are soft, chewy, and utterly decadent, making them the perfect treat for any occasion.
Recipe tips
Don’t Overbake: Peanut butter cookies can become dry if overbaked. Keep an eye on them and remove them from the oven as soon as the edges turn golden.
Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win-win 🙂 I leave my cookie dough in the refrigerator and only pull out how many I need for the pan. They should be baked up straight from the fridge.
Customizable Chocolate Dip: Feel free to experiment with different types of chocolate. Personally I love milk chocolate with these cookies. I like to use Ghirardelli Milk Chocolate Melting Wafers because they’re meant to melt and harden back up perfectly! You can also use chocolate chips. Dark chocolate, semi-sweet, or even white chocolate can all be delicious options.
Storage: Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well too.
Cookie Sheets: You want to use a cookie sheet whenever you’re baking this recipe or any cookies. Do not use a jelly roll pan! The sides conduct more heat and can overcook the cookies.
Cookie Dough Scoop: For this recipe I like to use the large cookie dough scoop in this set. Using a scoop ensures the cookies are even and all the same size! You can use a smaller scoop and take 2 minutes off the cook time.
Chocolate Dipped Peanut Butter Cookies
Ingredients
- ½ cup salted butter melted, room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 1 cup creamy peanut butter
- 1 egg room temperature
- 1 ¼ cups all-purpose flour
- 2 tsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup granulated sugar for rolling
- 10 oz milk chocolate melting wafers I use Ghirardelli, but you can also use chocolate chips
Instructions
For the cookies:
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Add in the egg and peanut butter, and whisk until incorporated. Next add in the flour, corn starch, baking soda, baking powder and salt. Mix on low until just combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 16 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°.
- Once the cookie dough has chilled, roll each in the remaining granulated sugar. Space about 2 inches apart on a cookie sheet lined with parchment paper. Use a fork to flatten the cookie dough balls in a criss-cross pattern. Bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely. These cookies are soft so I like to freeze these for 30-60 minutes prior to dipping. It makes it way easier and the cookies won't fall apart!
For the chocolate dip:
- Line a baking sheet with wax paper or parchment paper. Once the cookies have chilled, melt melting wafers in a shallow heat proof bowl or plate according to directions. I typically microwave for 30 seconds, stir, then heat for 20 seconds at a time until completely smooth.
- Place each cookie, one at a time, into the melted chocolate. Use two forks to pick it up out of the chocolate and place on the prepared baking sheet. Allow to cool completely before serving!
Yummy
I don’t know if I did something wrong, but these did not turn out at all. I know peanut butter cookies are usually a little crumbly, but these completely fell apart and were incredibly dry. I followed the directions to a T, so I don’t know what went wrong
Tried making them since I saw the post ok tik tok. The ingredients say to use 1/2 melted butter so that’s what I did. They came out extremely flat and went back to look at the video. I think it’s only supposed to be 1/4 cup of melted butter =[
Hi! The recipe is correct, it really does use ½ cup of melted butter. The big thing is making sure the dough is fully chilled, because warm dough will spread quickly in the oven. Cookies can bake up flat if the butter was too warm when mixed, if a little too much flour was left out, or if the baking sheet was warm from a previous batch. If you chill the dough long enough, they should come out thick and soft like in the video. Let me know if you try them again!
Omg – the best peanut butter cookie I’ve ever made! They are soft and chewy and perfectly sweet and packed with peanut butter flavor. Never making another pb cookie recipe!!!! Thank you!!