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!
Servings 15 cookies
Calories 235kcal
Ingredients
- 1 cup smooth unsweetened peanut butter no stir is best
- 1 cup packed light brown sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips melted
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.
Notes
Storage: 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.
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).
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.
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.
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.
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