These chocolate-dipped peanut butter cookies are coated in a thin chocolate layer and topped with flaky salt to bring out the flavor.
Peanut Butter Cookies Dipped In Chocolate
These peanut butter cookies are so good and simple to make. The cookies are dipped in a layer of chocolate and to make them taste even better, you can top them with some flaky salt to bring out the flavors. These are a great dessert for any occasion and are sure to be a hit!
Key Ingredients You’ll Need
Peanut Butter: I like to use creamy peanut butter, but if you want more texture you can use crunchy.
Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and most natural flavor to come out in the recipe.
Brown Sugar: This is great for making adding more moisture to the cookie. We all love a chewy and delectable cookie, and this ingredient will do just that.
Granulated Sugar: In addition to adding a sweeter flavor to a cookie recipe. Granulated sugar caramelizes and absorbs moisture which overall improves the texture and flavor of the cookie.
Dark Chocolate Chips: Use this for dipping chocolate to get a rich chocolate coating.
How To Make Chocolate Dipped Peanut Butter Cookies
Step 1. Set the oven to 325 degrees and use parchment paper or a silicone mat to line 2-3 baking sheets. In the bowl of a standing mixer, add the softened butter, peanut butter, light brown sugar, white sugar, vanilla extract, 1 egg, and 1 egg yolk, and combine on medium-high speed for about 4-5 minutes until light in color, fluffy, and airy. Turn the mixer off and add in the flour, salt, baking powder, and baking soda and combine on low until just combined. Put in the peanut butter chips and combine until fully incorporated.
Step 1. Use a cookie scoop or a spoon to arrange cookie mounds onto the prepared sheet pans about 2-inches apart. Bake in the oven for 6 minutes. Working quickly, but carefully, place the sheets over the counter about 5-inches away and drop them firmly onto the counter. Continue this about 4 to 5 more times until the cookies are spread out into a circular shape. You will do this again after they are done baking. Put the cookies back into the oven for another 3-4 minutes until light in color.
Step 2. Take the cookies out and repeat the dropping process as you did before about 3-4 times. After, allow the cookies to cool while you prepared the dipping chocolate.
Step 1. In a heat-safe dish, add the dark chips and melt in the microwave in 15-second increments until melted. Make sure to mix between each interval.
Step 2. Dip the cooled cookies into the melted chocolate only halfway and top with some flakey salt right away. Allow it to cool and dry thoroughly.
Can I Dip These Peanut Butter Cookies In Other Types Of Chocolate?
Yes! I love using this recipe and dipping my peanut butter cookies in all types of chocolate. You can use dark chocolate, white chocolate, milk, or semi-sweet. You can also decorate your cookies with different chocolates but drizzling white chocolate on dark or milk chocolate on white.
Add-Ins For Peanut Butter Cookies:
I love adding more to recipes if they allow it. You can add all sorts of add-ins to this recipe and they will surely turn out delicious. You can add nuts, chocolate chips or chunks, caramel, etc.
More Peanut Butter Recipes:
- Peanut Butter Stuffed Cookies
- Peanut Butter and Jelly Cookies
- Chocolate Peanut Butter Meltaway Cookies
- Classic Peanut Butter Cookies
- Peanut Butter Hot Chocolate
Chocolate Dipped Peanut Butter Cookies
- 1 ⅛ cup all-purpose flour
- 1 cup peanut butter chips
- ½ cup creamy peanut butter
- ½ cup butter softened
- ½ cup light brown sugar packed
- ½ cup white sugar
- 1 cup dark chocolate chips Ghirardelli 72% dark chocolate recommended
- 1 egg + 1 egg yolk
- 1 Tbsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 Tbsp salt flake finishing
- Preheat the oven to 325 degrees.
- Line 2-3 baking sheets with parchment paper or silicone baking mats.
- Combine the softened butter, peanut butter, light brown sugar, white sugar, vanilla extract, 1 egg, and 1 egg yolk in the bowl of a stand mixer (or a mixing bowl you can use with a handheld electric mixer). Beat on medium-high until it has lightened in color and is fluffy and airy, this should take about 4-5 minutes.
- While the mixer is off, pour in the flour, salt, baking powder, and baking soda. Mix on low until just combined. Add the peanut butter chips and give one last good mix.
- Scoop mounds of the dough using a spoon or cookie scoop onto your parchment-lined baking sheets. The cookies won’t spread too much but it is a good idea to leave approx 2” in between each cookie.
- Place the cookies in the preheated oven, and bake for 6 minutes. Take the cookies out of the oven, working quickly but carefully, drop the tray of cookies onto your counter from about 5” up, or firmly hit the bottom of the cookie tray onto your counter. Repeat this action 4-5 times, this will help the cookies to spread out into a cookie shape, you will repeat this process one more time after the cookies are done baking. Return the cookies to the oven for an additional 3-4 minutes. The cookies should still be light in color when you take them out.
- Remove the cookies from the oven when they have finished baking, repeat the process of carefully and firmly dropping the cookie tray onto the countertop another 3-4 times, then let the cookies cool on the tray.
- Once the cookies have cooled, place the dark chocolate chips into a microwave-safe dish. Heat in 15-second intervals, stirring in between until melted.
- Dip each cookie about halfway into the melted chocolate. Immediately sprinkle with a tiny bit of flake finishing salt. Let the chocolate cool and dry completely.
- These cookies are best served the same day or the next day but can be stored in an airtight container for up to 5 days.