Chocolate Dipped Peanut Butter Cookies
These Chocolate Dipped Peanut Butter Cookies are soft and chewy with a rich peanut butter flavor. Each cookie is dipped in smooth melted chocolate for an irresistible sweet and salty finish. They come together quickly with simple ingredients and no chilling required, making them perfect for busy days or holiday baking.
Equipment
- 2 large baking sheets
Ingredients
- ½ cup (113 grams) unsalted butter softened
- ⅔ cup (150 grams) creamy peanut butter
- ½ cup (110 grams) light brown sugar
- ½ + ⅓ cup (175 grams) white granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- 1-2 tsps extra virgin coconut oil or any neutral oil
- ⅓ cup peanuts toasted and chopped
Instructions
- Preheat oven to 350F/180F. Line two baking sheets with silicone liners or parchment paper.
- In a medium mixing bowl whisk together flour, baking soda and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, ½ cup of granulated sugar, and brown sugar until combined.
- Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined.
- Using a medium sized cookie scoop, scoop dough out and shape into balls then dip each dough ball into the remaining ⅓ cup of granulated white sugar.
- Place on baking sheets spacing them 2-inches apart. Using a fork create a criss-cross pattern on top of the cookies.
- Bake the cookies for 10-11 minutes until light golden.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- In a small bowl melt the chocolate chips and coconut oil using a microwave.
- Dunk half of each cookie into the chocolate and place on a tray lined with parchment paper. While the chocolate is still wet, sprinkle on the chopped peanuts.
- Place the cookies back in the refrigerator for about 15 minutes to allow the chocolate to set. Then enjoy!
Notes
- Use processed peanut butter like Jif or Skippy. Natural peanut butter causes the cookies to spread too much.
- Do not overbake. The cookies should look slightly underdone in the center. They firm up as they cool and stay soft for days.
- Let the cookies cool completely before dipping in chocolate to prevent melting, cracking, or crumbs in the coating.
- Perfect circles: While warm, gently “scoot” the cookies inside a round cutter to shape them into even, bakery-style rounds.
- Decorate immediately after dipping so toppings like peanuts, sprinkles, or flaky salt stick before the chocolate sets.
- Speed up setting: Chill dipped cookies in the fridge for 10-15 minutes if your kitchen is warm.
Nutritional Information
Calories: 164kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 87mgPotassium: 65mgFiber: 1gSugar: 4gVitamin A: 220IUCalcium: 14mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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