Chocolate Dipped Peanut Butter Cookies

4.43 from 7 votes

These Chocolate Dipped Peanut Butter Cookies are easy to make in one bowl, soft and chewy and so festive for cookie exchanges and holiday gatherings!

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If you love my simple peanut butter cookies, you will love these chocolate-dipped peanut butter cookies, too. They require basic ingredients, but the result is a special cookie recipe that looks festive for holidays without too much effort. They’re soft and chewy with a delicious chocolate coating to add a special touch. Bake up a batch to share with friends and family, add to your cookie jar for snacking on all week, or toss some in the freezer to snack on when you’ve got a hankering for a chocolate covered peanut butter cookie.

Round plate with cookies stacked on top of eachother with a few off plate and broken and a small dish of chocolate chips.

The best part of peanut butter cookies is the warm toasty peanut butter flavor, and this recipe takes it one step further by dipping them in melty chocolate. These are simple to make and there’s nothing like that sweet scent of freshly baked cookies.

why you’ll love these CHOCOLATE Peanut Butter Cookies

  • Simple ingredients. I love this recipe because while it uses a few more ingredients than my 3-ingredient peanut butter cookies, the extra components add a chewy texture and rich flavor, much like a classic chocolate chip cookie recipe.
  • Quick one-bowl recipe. Everything is mixed up in one bowl in just a few minutes, making this super easy to prepare. With dough that comes together quickly, they will be ready to eat in under 25 minutes!
  • Perfect for the holidays. Chocolate-dipped cookies are so festive and are great for gifting and sharing with friends and family. Add a few seasonal sprinkles to give them that extra appeal.
  • Irresistible flavor combination. Peanut butter and chocolate are so good together – both key ingredients in these cookies!
  • Perfect make-ahead cookie recipe. These stay fresh for up to 5 days when stored at room temperature, but you can extend this by freezing them. Another option is to freeze the cookie dough and then bake it fresh.

Ingredients to make Chocolate Dipped Peanut Butter Cookies

  • Peanut butter: I use unsweetened creamy peanut butter for this cookie recipe to account for the added sugar. The brown sugar adds texture to the cookies and works best with this peanut butter style.
  • Chocolate Chips: Most chocolate chips melt and harden, so any kind would work here. You could also use chocolate wafers.
  • Wet ingredients: Vanilla extract and eggs.
  • Dry ingredients: Brown sugar, flour, baking soda, and salt.

How to make Dipped Peanut Butter Cookies

This easy peanut butter cookie batter doesn’t require special tools or equipment and can be mixed in stages in just one bowl. From combining the wet ingredients and adding in the dry mix, you’ll love how quickly it comes together.

Peanut Butter Cookie Dough in One Bowl

  1. Melt peanut butter slightly in a large bowl. Add brown sugar, egg plus egg yolk, and vanilla extract.
  2. Use a rubber spatula to stir until everything is incorporated well.
  3. Add the flour, baking soda, and salt to the wet mix.
  4. Use the spatula for kneading the dry ingredients into the batter until incorporated.
4 image collage mixing dough in one bowl: ingredients before mixed, after mixed, flour added, and all combined.

Bake Cookies and Dip in Chocolate

  1. Use a cookie scoop, your hands, or even a cookie cutter to shape the cookies.
  2. Bake the cookies until the edges are slightly golden brown and the center is just set.
  3. While the cookies cool, melt the chocolate and dip half of the cooled cookies in the melted chocolate.
  4. Place them back on the baking sheet and allow them to set in the fridge.
4 image collage of cookies on baking sheet before and after baked, then dipping into melted chooclate, and placng it on parchment paper line baking sheet with other dipped cookies on it.

Tips for making the BEST Peanut Butter Cookies covered in chocolate

  1. Make them with a cookie cutter. A cookie scoop is the fastest. But for flat and perfectly circular cookies, roll the dough and then use a cutter.
  2. Don’t use sweetened peanut butter. This recipe was developed with unsweetened peanut butter. If you use sweetened peanut butter your cookies will come out too sweet.  The best option is a creamy unsweetened peanut butter that is no-stir (i.e. there isn’t a clear oil separation).
  3. Freeze the cookies after they cool for easier dipping. To make dipping easier, freeze the cookies for about 15 minutes on the baking sheet. The melted chocolate will instantly harden on the cookies that way.
  4. Use the same parchment paper and baking sheet. After you transfer the cookies to the cooling rack, reuse these for easier cleanup and less mess. Plus, you can set the bowl of chocolate on there to keep it from dripping on the counter.
  5. Don’t over bake the cookies. Once you start seeing golden brown edges, they are ready to remove from the oven. Cookies will continue to cook for a few after being removed, especially when sitting on a hot baking sheet. Soft and chewy is the texture we’re aiming for, though if they do harden more than desired, they will still be really delicious, just more crunchy than chewy.
  • Make a hatch design. This is iconic of a peanut butter cookie. I skip it with this cookie recipe since I’m dipping them in chocolate. But if you’re doing a cross-hatch design, spray a fork with a little bit of oil and press into the dough twice to create the classic crisscross design.
  • Use a different chocolate for dipping. I love the classic chocolate-dipped peanut butter cookies, but you could also use white chocolate, dark chocolate, or even espresso-flavored chocolate to give it a new flavor.
  • Add nuts or sprinkles. Once you dip the cookies in chocolate, quickly press the wet chocolate into crushed nuts, fun sprinkle options, or crushed candied pieces.
  • Switch out the flour. Use any one-to-one flour alternative for all-purpose flour, such as wheat flour,
  • Crunchy peanut butter. As long as you’re using unsweetened no stir crunchy peanut butter, then this is a great alternative for adding more texture to your cookies.
  • Make double peanut butter cookies. Fold peanut butter chips into the batter for an indulgent cookie experience. You could also melt some down and do a double-dipped peanut butter cookie.

how to store Peanut Butter Cookies Dipped in Chocolate

The best way to store peanut butter cookies that have been dipped in chocolate is in to store them in an airtight container on the counter at room temperature. They will stay soft and fresh and are great for a quick snack throughout the day. If needed, layer them in the container with wax or parchment paper to keep the chocolate from sticky to other cookies.

can I freeze Chocolate Covered Cookies?

Absolutely! You can freeze peanut butter cookies before or after baking them. To freeze the dough, roll it into a log and wrap it in plastic and foil. When ready to use, slice from frozen for easy handling and allow the slices to thaw before baking.

You can also freeze drop cookies by placing them on a parchment-lined baking sheet and freezing them until solid before transferring them to a freezer-safe bag or container. To freeze after baking, allow them to cool completely and store them in an airtight container in the freezer for up to 3 months. Pull a few out whenever you want to satisfy a cookie craving!

Frequently asked questions

Why are my peanut butter cookies dry and/or crumbly?

There are a few reasons your cookies may be dry or crumbly. The first is adding too much flour. This recipe uses only ¼ cup of flour to ensure they have great form and for a chewier bite. To resolve this, use the spoon method of measuring your flour. Instead of dipping the measuring cup directly into the flour, which can compact it and possibly add much more than a recipe calls for, use a spoon to scoop the flour into a measuring cup and scrape the top flat.
Another reason cookies may be crumbly is from overbaking. As soon as you see the edges turning golden brown, you can remove them to prevent baking too long. A crunchy cookie is still good, but a crumbly one is less desirable.

Can I use a different chocolate to dip peanut butter cookies?

Yes, you can use whatever chocolate you’d like. Just melt the same way and dip!

Do peanut butter cookies dipped in chocolate need to be refrigerated?

No, peanut butter cookies stay soft and fresh when stored on the counter in an air-tight container for up to 5 days.

Plate of cookies with one cookie on table with bite taken out in the middle of where the chocolate is dipped.

Chewy Chocolate Dipped Peanut Butter Cookies take the traditional simple recipe to the next level of deliciousness. I love recipes you can get creative with and add your spin; this cookie has many possibilities. Make them Christmas-themed with colorful sprinkles, or add nuts and such for special occasions. Get the kids involved and let them create their own dipped peanut butter cookie variation. Make these for gatherings, freeze them for another time, or make a batch to snack on all week.

If you try this feel good Chocolate Dipped Peanut Butter Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Chocolate Dipped Peanut Butter Cookies

These Chocolate Dipped Peanut Butter Cookies are easy to make in one bowl, soft and chewy and so festive for cookie exchanges and holiday gatherings!
4.4 from 7 votes
Servings 15 cookies
Course Dessert
Calories 235
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

Instructions

  • Preheat the oven to 350˚F. Line a large rimmed baking sheet with parchment paper.
  • Add the peanut butter to a large microwave safe bowl. Heat in the microwave for about 30 seconds, just to soften it slightly. Add brown sugar, egg and egg yolk, and vanilla extract and stir with a rubber spatula until smooth.
  • Add flour, baking soda and salt and use the spatula to knead the dry ingredients into the batter until incorporated.
  • Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 15 cookies on the prepared baking sheet about 2 inches apart. Use your hands to roll the dough into smooth flattened balls. Alternatively, you could roll the dough and use a cookie cutter to cut them into rounds.
  • Bake for 8 to 10 minutes, or until the edges are slightly golden brown. Remove from the oven and let cool on the sheet pan for 5 minutes, or until they are firm enough to handle. Then transfer to a cooling rack until completely cool, but save the baking sheet with parchment paper.
  • Dip the cooled cookies in the melted chocolate, covering each cookie about halfway. Place on the reserved baking sheet and let set in the fridge for about 10 to 15 minutes, or until the chocolate is firm to the touch.

Nutrition

Calories: 235kcal, Carbohydrates: 28g, Protein: 5g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 26mg, Sodium: 166mg, Potassium: 125mg, Fiber: 1g, Sugar: 24g, Vitamin A: 60IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Round plate with cookies stacked on top of eachother with a few off plate and broken and a small dish of chocolate chips.

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Comments

  1. Wow! It’s so delicious!!! My kids loved it so much!
    When I made it the second time, I added almond milk a bit more flour, it changed the texture of the cookies but it was still so good!
    Thank you for the recipe! It’s one of my favorite now 🙂

  2. Oh my these were insane! The texture along with flavor came out perfect! Make sure you let them cool because I got impatient and while dipping in chocolate they nearly fell apart. So, I placed them back on the cooling rack and once completely cooled I enjoyed a few. Perfect next day with cup of black coffee.
    TY! <3

  3. Made these and they were super dry. I think the flour being added was what did it. Left them in for only 8 minutes and some of the ones around the edges burned on the bottom. Probably won’t make these again 🙁

    1. Thank you for the feedback! I am sorry to hear that. There are a few reasons your cookies may be dry or crumbly. The first is adding too much flour. This recipe uses only ¼ cup of flour to ensure they have great form and for a chewier bite. To resolve this, use the spoon method of measuring your flour. Instead of dipping the measuring cup directly into the flour, which can compact it and possibly add much more than a recipe calls for, use a spoon to scoop the flour into a measuring cup and scrape the top flat. Another reason cookies may be crumbly is from overbaking. As soon as you see the edges turning golden brown, you can remove them to prevent baking too long. A crunchy cookie is still good, but a crumbly one is less desirable.