Incredibly soft and chewy on the inside and packed with loads of peanut butter flavor, these Chocolate Dipped Peanut Butter Cookies will be your new favorite go-to cookie! Dipped in semi-sweet melted chocolate and garnished with chopped peanuts, this classic cookie recipe is an easy one to make that tastes absolutely delicious and will stay soft for days!
This chocolate-dipped peanut butter cookie recipe is slightly adapted from my late Grammy’s recipe.
I love these cookies, my husband loves these cookies, and his co-workers who have tried them do as well (they gave them 11 out of 10 stars). They keep really well at room temperature in a tightly sealed container and will stay soft, too. Of course, if you’d like, you can throw in a slice of bread to keep them extra soft!
When I say they’re incredibly soft, I totally mean it. And the peanut butter smell and flavor—it’s heaven! If you have a peanut butter lover in your life, you’ll want to make these for them!
Check out more Beyond the Butter® peanut butter-chocolate combo favorites like my chocolate-covered peanut butter eggs, chocolate peanut butter whoopie pies, and my devil’s food cupcakes with peanut butter frosting!
Table of Contents
Ingredients Needed
It’s time to make these chocolate-covered peanut butter cookies recipe! Here are the ingredients you’ll need to make them.
- All-Purpose Flour. Just your basic all-purpose flour was used in this recipe.
- Baking Soda and Baking Powder. Your typical ingredients to help give those cookies a lift. Make sure they haven’t expired!
- Salt. Helps to round out the sweet flavors.
- Unsalted Butter. Make sure this is at room temperature for easier blending.
- Peanut Butter. I only tested this recipe using creamy peanut butter that’s already stirred.
- Sugar. You’ll need light brown sugar and granulated sugar.
- Milk. Just a tablespoon is needed. Any type of dairy milk is good.
- Vanilla Extract. Helps to round out all the flavors.
- Egg. Just one is needed. Ensure it’s large and not extra large or any other size egg. And room temperature is important, too.
- Semi-Sweet Chocolate Chips. This is for the chocolate dipping part of the recipe. If you plan just to make the peanut butter cookies sans chocolate, you can skip this and the next two ingredients.
- Vegetable Shortening. Helps with thinning the chocolate and giving it a little bit of shine.
- Chopped Salted Peanuts. Garnish that’s totally optional.
Substitutions
Vegetable Shortening. Instead of unsalted butter, you can use the same amount of vegetable shortening. I’ve made these with butter-flavored shortening, and you really cannot taste any difference!
Milk Chocolate Chips. If semi-sweet chocolate chips aren’t your thing, you can swap them out for milk chocolate chips instead—or any other type of chocolate chip flavor you’d like to experiment with.
Coconut Oil. In place of the vegetable shortening used for melting the chocolate, you can use the same amount of coconut oil. It will also help thin the chocolate and give it a bit more shine. Note this substitution is only for the melted chocolate part of the recipe.
I did not test this recipe with any other flour, non-dairy milk, sugar, or egg substitutes.
Cookie Stamps
For this chocolate-dipped peanut butter cookies recipe, I used Nordic Ware’s Geo Cast Stamps. To create the stamped image on the peanut butter cookies:
Step 1. Roll out 1-inch-sized balls of peanut butter cookie dough and place them onto a parchment paper-lined (or silicone-lined) baking sheet. Space them out about 1 1/2 to 2 inches apart.
Step 2. Dip your cookie stamp into a small bowl of all-purpose flour, then place it over top of each ball of dough and gently press down.
You can press down until the stamp almost touches the baking sheet, giving you a thinner cookie, or you can press down just a small amount, leaving the cookie on the thicker side.
Step 3. Repeat until all of the cookies have been stamped. I highly recommend dipping the cookie stamps into the flour every 2-3 cookies to avoid sticking. If it does happen though, you can carefully peel them off with your fingers or a butter knife.
And if that doesn’t work, just roll the dough up into a ball again and give it another go!
Freezing
Freezing your peanut butter cookie dough before baking is easy and a big time saver!
Make the peanut butter cookie dough as directed in the recipe below. Roll them into the 1-inch balls, placing them 1 1/2 – 2 inches apart on a wax paper or aluminum foil-lined baking sheet. Stamp out or use the cross-hatch fork method with each cookie, then freeze until solid.
Transfer the frozen peanut butter cookies to a tightly sealed container and freeze them for up to 3 months. You can add layers of aluminum foil or wax paper between the cookies if you wish.
When ready to bake, remove from the freezer and bake immediately. Make sure to add on a few extra minutes of baking time!
Recipe FAQs
I used Nordic Ware’s Geo Cast Stamps. They have the best cookie stamps around, are well made, and have a good weight to them.
You can use a fork like you would typically see in this classic peanut butter cookie recipe. Dip the fork in some cold water before making the classic criss-cross or X pattern over top of the peanut butter cookie dough so it doesn’t stick to the dough.
Try coating or dipping your cookie stamps in all-purpose flour every 2-3 cookies you stamp. I found if I went longer in between coating the stamps, the cookies ended up sticking again. You can also try peeling the cookie away from the stamp using your fingers or a butter knife.
The recommended bake time and temperature for this peanut butter cookie recipe is 8-10 minutes at 375ºF. Your cookies will spread slightly and should come out a light golden brown color.
Kept in a tightly sealed container, these cookies will keep nicely for up to a week. That’s if they’re not totally gone by then!
More Chocolate Peanut Butter Desserts!
If you tried this Chocolate Dipped Peanut Butter Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Super Soft & Chewy Peanut Butter Cookies
Equipment
Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, room temperature
- 1 cup Peanut Butter, creamy
- 3/4 cup Light Brown Sugar, firmly packed
- 1/4 cup Granulated Sugar
- 1 tbsp Milk
- 1 tsp Vanilla Extract
- 1 Large Egg, room temperature
- 1 cup Semi-Sweet Chocolate Chips, melted
- 1 tsp Vegetable Shortening, for melting with the chocolate
- 2/3 cup Salted Peanuts, chopped
Instructions
- Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF.
- Line two cookie sheets with parchment paper or silicone mats Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set to the side.1 1/4 cup All-Purpose Flour, 3/4 tsp Baking Soda, 1/2 tsp Baking Powder, 1/4 tsp Salt
- Using your hand mixer or a stand mixer fitted with the paddle attachment, cream the unsalted butter, creamy peanut butter, light brown sugar, granulated sugar, milk, and vanilla extract on medium-high speed until well blended. Add in the egg.1/2 cup Unsalted Butter, 1 cup Peanut Butter, 3/4 cup Light Brown Sugar, 1/4 cup Granulated Sugar, 1 tbsp Milk, 1 tsp Vanilla Extract, 1 Large Egg
- Set the mixer speed to low and gradually add in the whisked dry mixture until completely blended.
- Roll the peanut butter cookie dough into 1 inch balls spacing them about 1 1/2 – 2 inches apart. Place your flour coated cookie stamp over the top of each cookie dough ball and press down. Lift up and repeat with the remainder of the cookie dough balls. I highly recommend coating your stamps in the flour every 2-3 cookies to avoid sticking.
- Bake the stamped cookies for 8-10 at 375ºF. Let them cool on the cookie sheets for about 5 minutes before transferring them to a cooling rack to cool completely. They will be very soft, so make sure to use a spatula to transfer.
Alternative cross-hatch method
- If using the cross-hatch form method instead of the cookie stamps, roll the peanut butter cookie dough into 1 inch balls spacing them out 1 1/2 – 2 inches apart. Dip your fork into some cold water, then make the cross hatch or X pattern over top of the cookie dough ball, pressing down slightly.
For dipping the cookies into melted chocolate
- Take a medium size microwaveable glass bowl and heat the chocolate chips and 1 tsp of shortening in 30 second increments until completely melted and smooth. Dip a small portion of the cookie into the chocolate and then sprinkle with the chopped peanuts.1 cup Semi-Sweet Chocolate Chips, 1 tsp Vegetable Shortening, 2/3 cup Salted Peanuts
Notes
- I used Nordic Ware’s Geo Cast Stamps. They have the best cookie stamps around, are well made, and have a good weight to them.
- You can use a fork like you would typically see in this classic peanut butter cookie recipe. Dip the fork in some cold water before making the classic criss-cross or X pattern over top of the peanut butter cookie dough, so it doesn’t stick to the dough.
- If your dough keeps sticking to the cookie stamps, try coating or dipping your cookie stamps in all-purpose flour every 2-3 cookies you stamp. I found if I went longer in between coating the stamps, the cookies ended up sticking again. You can also try peeling the cookie away from the stamp using your fingers or a butter knife.
- The recommended bake time and temperature for this peanut butter cookie recipe is 8-10 minutes at 375ºF. Your cookies will spread slightly and should come out a light golden brown color.
- Kept in a tightly sealed container, these cookies will keep nicely for up to a week. That’s if they’re not totally gone by then!
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
You make some beautiful cookies! Following!
Thank you my dear! That’s so nice of you to say!❤️