If you love the combination of chocolate and peanut butter, these Peanut Butter Dipped Chocolate Cookies are about to become a new favorite. The cookies themselves are soft, rich, and deeply chocolatey with slightly crisp edges and chewy centers. Once cooled, they’re dipped in a creamy peanut butter coating and finished with a drizzle on top for the perfect finishing touch.
These cookies look bakery-worthy but couldn’t be easier to make. The peanut butter coating adds just the right amount of sweetness and balances the rich chocolate flavor beautifully. Whether you’re baking for a holiday tray, a cookie exchange, or simply because you’re craving something sweet, these cookies always disappear fast.
Recipe Tips
Don’t Overbake The cookies may look slightly underdone in the center when you pull them from the oven, and that’s exactly what you want. They’ll continue to set as they cool on the baking sheet and stay soft and chewy.
Use Good Quality White Chocolate Even though you won’t taste a strong white chocolate flavor, it helps create a smooth coating that sets beautifully. I used Ghirardelli White Chocolate Baking Bars and loved the results.
Line Your Baking Sheets Parchment paper makes cleanup easy and helps prevent sticking. A good heavy-duty baking sheet also promotes more even baking and reduces spreading.
How to Get Perfectly Round Cookies Every Time
One of my favorite cookie tricks is to shape them as soon as they come out of the oven. While the cookies are still hot and soft, place a large round cookie cutter, biscuit cutter, or drinking glass over each cookie and gently swirl it around in a circular motion. This pulls any uneven edges back into shape and creates perfectly round bakery-style cookies. It only takes a few seconds and makes a huge difference in the final appearance.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, refrigerate them for up to a week. Just allow them to come to room temperature before serving for the best texture.
These cookies also freeze well. Place them in a freezer-safe container with parchment paper between layers and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
These Peanut Butter Dipped Chocolate Cookies are proof that chocolate and peanut butter never go out of style. The soft chocolate cookies paired with the creamy peanut butter coating create the perfect balance of flavors, and they’re just as pretty as they are delicious. They’re simple enough for a weekday baking project but special enough to share with family and friends.
If you make them, don’t forget to save the recipe and leave a review. I can’t wait to hear what you think!
Peanut Butter Dipped Chocolate Cookie
Ingredients
For the cookies:
- 1 cup salted butter melted, you can use unsalted if you prefer
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 tsp vanila extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup natural cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
For the peanut butter dip:
- 8 oz white chocolate I use Ghirardelli white chocolate baking bars
- 3 tbsp creamy peanut butter
Instructions
For the cookies:
- In the bowl of a stand mixer, combine melted butter, granulated sugar, brown sugar, and vanilla. Mix on medium for 1 minute. Add eggs and mix on low until just incorporated. Add flour, cornstarch, cocoa powder, baking soda, and salt. Mix on low until just combined.
- Line a baking sheet with parchment. Scoop dough into 20 even balls (about 2–2.5 tablespoons each). Refrigerate for at least 30 minutes, longer if you can. Cold or frozen dough balls bake thicker and are much sturdier for dipping later.
- Preheat oven to 350°F. Place chilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are just set. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely. Take a round cookie cutter or bowl as soon as they come out of the oven, place over the cookie and gently scoot to reshape into a perfect circle.
For the dip:
- Melt the white chocolate and peanut butter together in 20-second intervals, stirring between each until smooth.
- Dip the bottoms of the cooled cookies into the peanut butter mixture and place on a parchment paper or wax paper lined baking sheet. Drizzle any remaining coating over the tops of the cookies. Allow coating to set completely before serving.