Sweet Chocolate-Dipped Peanut Butter Cookies Recipe You’ll Love

Soft, buttery cookies with a rich peanut butter flavor become irresistible when draped in smooth chocolate-dipped peanut butter cookies.

These delectable treats blend classic comfort with elegant indulgence.

Sweet meets salty in a perfect dance of textures and tastes.

Homemade cookies always spark joy and connection around the table.

Each bite promises a delightful crunch followed by a melt-in-your-mouth experience.

The simple ingredients transform into a dessert that feels both nostalgic and sophisticated.

Bake a batch and watch smiles spread across eager faces.

Why Chocolate-Dipped Peanut Butter Cookies Rock

• Personalize each cookie with sprinkles or crushed peanuts, creating a fun and interactive dessert experience that everyone will love.
• Chill the dough and use a fork to create classic crisscross patterns, ensuring soft, evenly-baked cookies with a professional touch.
• These chocolate-dipped peanut butter cookies are ideal for parties, potlucks, or family gatherings, offering a irresistible combination of flavors that appeal to both kids and adults.

Ingredients for Peanut Butter Dipped Cookies

• All-Purpose Flour: The base ingredient that provides structure to the cookie.
• Granulated Sugar: Adds sweetness and helps create a crisp cookie texture.
• Brown Sugar: Brings moisture and a deep, caramel-like flavor to the cookies.
• Baking Soda, Baking Powder: Essential leavening agents that help the cookies rise and become light.

• Peanut Butter: The star ingredient that gives these cookies their signature nutty flavor.
• Butter, Shortening: Provide richness and help create a tender, soft cookie texture.
• Eggs: Bind the ingredients together and add moisture to the dough.
• Vanilla Extract: Enhances the overall flavor profile of the cookies.

• Chocolate Chips, Shortening: Create a smooth, glossy chocolate coating for dipping the cookies.
• Sprinkles, Crushed Peanuts: Add extra crunch and visual appeal to the finished cookies.

How to Make Dipped Peanut Butter Cookies

Step 1: Whip Up Creamy Cookie Dough

Use a stand mixer with paddle attachment to blend peanut butter, butter, and shortening until light and fluffy.

Add granulated sugar, brown sugar, baking soda, and baking powder.

Mix thoroughly.

Incorporate eggs one at a time, then vanilla extract.

Gradually fold in flour, mixing until just combined for soft, tender cookies.

Step 2: Chill Dough for Perfect Texture

Wrap cookie dough in plastic and refrigerate for at least one hour.

This crucial step prevents cookies from spreading and ensures a compact, delightful shape.

Step 3: Shape and Bake Cookies

Heat oven to 375°F.

Roll chilled dough into small balls.

Coat each ball in granulated sugar.

Place on ungreased cookie sheet, spacing 2 inches apart.

Create classic crisscross pattern using a fork.

Bake 7-9 minutes until edges turn golden.

Let cookies rest on sheet for one minute, then transfer to wire rack for complete cooling.

Step 4: Create Luxurious Chocolate Coating

Melt chocolate chips and shortening using double boiler or microwave.

For microwave method, heat in 30-second intervals, stirring between each session.

Aim for smooth, glossy chocolate mixture.

Step 5: Dip and Decorate Cookies

Prepare wax paper-covered surface.

Pour sprinkles and crushed peanuts into separate bowls.

Dip half of each cooled cookie into melted chocolate.

Immediately coat chocolate side with sprinkles or crushed peanuts.

Place on wax paper to set.

Allow chocolate to harden completely before serving.

Tips for Chocolate-Dipped Cookie Success

• Refrigerate the cookie dough for at least an hour to prevent spreading and ensure a soft, uniform shape during baking.
• Use a fork to create a classic crisscross pattern, which helps cookies bake evenly and gives them a traditional peanut butter cookie appearance.
• Remove cookies from the oven when edges are just turning golden brown, keeping the center soft for a melt-in-your-mouth texture.
• Add a small amount of shortening to melted chocolate chips for a glossy, easy-to-dip finish that enhances the cookie's overall appeal.
• Sprinkle crushed peanuts or colorful sprinkles on the chocolate-dipped side for added crunch and visual interest.

How to Store and Reheat Dipped Cookies

• Store cookies in an airtight container with parchment paper between layers to prevent sticking. Keep refrigerated for up to 5 days, maintaining their delicious texture and flavor.
• Wrap individual cookies in plastic wrap, place in a freezer-safe container, and store for up to 3 months. Separate layers with wax paper to prevent breakage.
• Warm cookies on a microwave-safe plate for 10-15 seconds at 50% power. Check frequently to avoid overheating and maintain their soft, chewy texture.
• Let frozen or refrigerated cookies sit at room temperature for 15-20 minutes before serving. This helps restore their original soft and delectable texture.

What to Serve with Dipped PB Cookies

• Pair with Creamy Milk Stout: Smooth, chocolatey milk stout beer complements the rich peanut butter and chocolate flavors, creating a delightful dessert experience with its sweet, velvety undertones.
• Match with Caramel Macchiato: Espresso-based drink with caramel swirls enhances the nutty sweetness of the cookies, providing a warm, indulgent contrast to the chocolate coating.
• Serve with Vanilla Bean Ice Cream: Cold, creamy vanilla ice cream balances the rich chocolate and peanut butter, offering a refreshing counterpoint that melts beautifully with the warm cookies.
• Enjoy with Hazelnut Latte: Nutty espresso drink amplifies the peanut butter notes, while its warm, smooth texture perfectly complements the cookie's crisp edges and chocolate dip.

Creative Twists on Dipped PB Cookies

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend or almond flour to make these cookies safe for those with gluten sensitivities.
• Vegan Adaptation: Swap butter and eggs with coconut oil, mashed bananas, or commercial egg replacer. Use dairy-free dark chocolate for dipping to create a plant-based treat.
• Low-Sugar Option: Substitute granulated and brown sugar with monk fruit sweetener or stevia. Use sugar-free chocolate chips to reduce overall sugar content while maintaining delicious flavor.
• Nut-Free Alternative: For those with nut allergies, replace peanut butter with sunflower seed butter or soy nut butter. Omit peanut toppings and use alternative decorative elements like coconut flakes or chia seeds.

FAQs

• Why do I need to chill the cookie dough?

Chilling helps prevent the cookies from spreading too much during baking, ensuring a better texture and shape. It also allows the flavors to develop and makes the dough easier to handle.

• Can I use natural peanut butter instead of regular?

It’s best to use smooth, commercial peanut butter with stabilizers. Natural peanut butter can make the cookies too oily and affect their texture and consistency.

• How do I know when the cookies are perfectly baked?

Look for edges that are just beginning to turn golden brown. The centers should remain soft. Overbaking will result in dry, hard cookies, so remove them from the oven when they’re still slightly underdone.

• What's the purpose of adding shortening to the chocolate coating?

Shortening helps the chocolate become smoother, glossier, and easier to dip. It also helps the chocolate set with a nice sheen and prevents it from becoming too hard or brittle.

Chocolate-dipped Peanut Butter Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

• Total Time: 1 hour 10 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Indulgent chocolate-dipped peanut butter cookies blend classic comfort with luxurious sweetness. Crisp edges, rich chocolate coating, and creamy peanut butter center make these cookies a delightful treat you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup peanut butter (smooth or chunky)
• 2 1/2 cups all-purpose flour
• 3 cups chocolate chips (milk chocolate, semi-sweet, or a combination)
• 2 eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar

Fats and Shortening:

• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 1 tablespoon shortening

Leavening and Flavoring Agents:

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Additional granulated sugar (for rolling the cookies)
• Sprinkles or crushed peanuts (or both, for decoration)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine peanut butter, softened butter, and shortening in a stand mixer’s bowl. Cream on medium speed for one minute until light and fluffy.
2. Add granulated sugar, brown sugar, baking soda, and baking powder. Mix thoroughly, scraping bowl sides as needed.
3. Incorporate eggs one at a time, then vanilla extract. Mix until well combined.
4. Gradually fold in flour, mixing just until integrated. Avoid overmixing to maintain cookie softness.
5. Wrap dough in plastic and refrigerate for minimum one hour to prevent excessive spreading during baking.
6. Heat oven to 375°F. Remove chilled dough and roll into 1 1/4-inch balls.
7. Coat each ball in granulated sugar and place on ungreased cookie sheet, spaced 2 inches apart.
8. Create classic crisscross pattern using a fork, gently pressing each ball.
9. Bake 7-9 minutes until edges turn light golden. Cookies should remain soft in center.
10. Cool on sheet for 1 minute, then transfer to wire rack for complete cooling.
11. Melt chocolate chips and shortening using double boiler or microwave, stirring every 30 seconds until smooth.
12. Prepare bowls with sprinkles and crushed peanuts for decoration.
13. Dip half of each cooled cookie into melted chocolate, letting excess drip off.
14. Immediately coat chocolate side with sprinkles or crushed peanuts.
15. Place dipped cookies on wax paper. Allow chocolate to harden completely before serving.

Notes

• Chill the dough thoroughly to prevent cookies from spreading and maintain a soft, chewy texture.
• Use room temperature ingredients for smoother mixing and better cookie consistency.
• For gluten-free option, substitute all-purpose flour with almond or coconut flour, ensuring the same delightful cookie experience.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 202
• Sugar: 16 g
• Sodium: 98 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 18 mg