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 a 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!
Table of Contents
About the Recipe
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, then you'll want to make these for them!
What Ingredients You'll Need
- 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 a 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. Make sure 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 to just 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.
Vegetable Shortening. In place 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 with 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 flours, non-dairy milk, sugars, or egg substitutes.
How to Use Cookie Stamps with these Peanut Butter Cookies
For this chocolate dipped peanut butter cookie recipe, I used Nordic Ware's Geo Cast Stamps. To create the stamped image onto the peanut butter cookies:
Step 1: Roll out 1 inch size balls of peanut butter cookie dough and place onto a parchment paper lined (or silicone lined) baking sheet. Space them out about 1 ½ 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 Your Peanut Butter Cookie Dough
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 ½ - 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 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!
Chocolate Dipped Peanut Butter Cookies FAQs and Troubleshooting
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 Recipes for the True Chocolate Peanut Butter Lovers!
- Chocolate Peanut Butter Swirl Tart
- Devil's Food Cupcakes with Peanut Butter Frosting
- Chocolate Covered Peanut Butter Hearts
- Classic Peanut Butter Blossoms
- Chocolate Peanut Butter Whoopie Pies
Chocolate Dipped Peanut Butter CookiesAuthor:
- 1 ¼ cup All-Purpose Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Unsalted Butter (room temperature)
- 1 cup Peanut Butter (creamy)
- ¾ cup Light Brown Sugar (firmly packed)
- ¼ cup Granulated Sugar
- 1 tablespoon Milk
- 1 teaspoon Vanilla Extract
- 1 Large Egg (room temperature)
- 1 cup Semi-Sweet Chocolate Chips (melted)
- 1 teaspoon Vegetable Shortening (for melting with the chocolate)
- ⅔ cup Salted Peanuts (chopped)
- 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 ¼ cup All-Purpose Flour, ¾ teaspoon Baking Soda, ½ teaspoon Baking Powder, ¼ teaspoon 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.½ cup Unsalted Butter, 1 cup Peanut Butter, ¾ cup Light Brown Sugar, ¼ cup Granulated Sugar, 1 tablespoon Milk, 1 teaspoon 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 ½ - 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 ½ - 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 teaspoon 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 teaspoon Vegetable Shortening, ⅔ cup Salted Peanuts