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A platter of peanut butter cookies with a criss-cross pattern on them, and they are each dipped partially in melted chocolate.
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Chocolate Dipped Peanut Butter Cookies

These chocolate dipped peanut butter cookies are the perfect treat for peanut butter lovers. You've got the best soft and chewy peanut butter cookies dipped into melted chocolate for the best classic cookie taken to the next level.
Prep Time20 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: (Eggless) Peanut Butter Chocolate Chip Cookie Dough for One, Chocolate, Chocolate Dipped Peanut Butter Cookies
Servings: 36 cookies
Calories: 217kcal

Equipment

  • Large Mixing Bowl

Ingredients

For the Peanut Butter Cookies:

  • 1 cup unsalted butter (softened)
  • 1 cup peanut butter (creamy or chunky)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • granulated sugar (for rolling

For the Melted Chocolate Dip:

  • 1 1/2 cups semi-sweet chocolate chips (or milk chocolate chips)
  • 1 1/2 TBS coconut oil

Instructions

For the Peanut Butter Cookies:

  • In a large bowl, cream together the butter, and peanut butter, until combined. 1 cup unsalted butter, 1 cup peanut butter
  • Add in the sugars, and cream until smooth, about 3 to 4 minutes. 1 cup granulated sugar, 1 cup brown sugar
  • Add in the eggs and vanilla extract and stir until combined. 2 large eggs, 2 tsp vanilla
  • Add in the flour, baking soda, baking powder, and salt. Stir them together until you have a nice soft dough. 2 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
  • Cover the dough and place it in the fridge for 30 minutes to chill.
  • Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • Scoop the dough into 2 Tablespoon sized balls. Roll the balls into the granulated sugar. granulated sugar
  • Place the cookies onto a lined cookie sheet, about 2 to 3 inches apart.
  • Leave the cookies as is, or press the top down with a fork in a criss cross pattern, if desired.
  • Bake in the oven for 8 to 11 minutes, or until the edges are lightly golden.
  • Remove from oven, cool the cookies on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool completely.
  • Repeat baking until all cookies are finished.

For the Melted Chocolate Dip:

  • Add the chocolate chips and coconut oil to a microwave safe bowl. 1 1/2 cups semi-sweet chocolate chips, 1 1/2 TBS coconut oil
  • Melt in 20 second increments, stirring well after each until the chocolate is melted.
  • Dip each cookie half way into the melted chocolate. Swipe bottom of the cookie onto the side of the bowl to get extra chocolate off.
  • Place the dipped cookie onto a sheet of parchment paper, and let them sit until chocolate is set.

Notes

  • Extra large cookies - I love making these cookies extra big, using 1/4 cup cookie scoop. The cookies will bake for about 11 to 14 minutes at this size.
  • Do not overbake - Bake the cookies just until the edges start to look golden and the tops look set. You don't want them to get too cooked in the oven as they'll keep baking on the cookie tray out of the oven, and we want them to keep their chewy texture.
  • Customize Toppings - After adding the melted chocolate it would be delicious to add a sprinkle of chopped peanuts, or pretzels, or sprinkles on top.

Nutrition

Calories: 217kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 117mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Calcium: 23mg | Iron: 1mg