Peanut Butter Dipped Chocolate Cookie
Soft, chewy chocolate cookies dipped in a creamy peanut butter coating and finished with a peanut butter drizzle. These easy cookies are rich, chocolatey, and perfect for anyone who loves the classic chocolate and peanut butter combination.
Servings: 20 cookies
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.