If you’re searching for a good peanut butter chocolate dipped cookie recipe, that has chewy insides and has a golden crispy edge, your search ends here. Let me introduce you to your new cookie obsession.
Why You Will Instantly Fall In Love With This Peanut Butter Chocolate Dipped Cookie Recipe
I am all about recreating old classic childhood recipes, with peanut butter cookies being one of them. Here are a few reasons why you will keep coming back to this recipe time and time again.
- Nostalgia: This is what your mom made for you when you were little. It will bring back all those childhood memories baking in the kitchen.
- Simple Ingredients: The ingredients used here are most found in a kitchen pantry.
- Crispy + Chewy: Golden brown crisp edges with a soft and chewy center.
- Easy: The most easiest cookie recipe you could ever make, really.
For my friends who just love anything peanut butter +chocolate, try these Chocolate No Bake Cookies: The Cookie With 50 Names!
Ingredients Needed for Peanut Butter Chocolate Dipped Cookies
As mentioned above, this cookie recipe has the most basic ingredients you would need and most are probably found in your kitchen pantry.
- Flour: (AP) All purpose flour works great
- Leavening Agent: Baking soda
- Salt
- Butter: Unsalted, room temperature. You can use salted butter, but omit adding added salt to the recipe
- Peanut Butter: Creamy peanut butter, you can use crunchy peanut butter if you want that extra crunch in your cookies
- Chocolate: I am using a 72% cacao chocolate chunks. You can use any kind of chocolate your heart desires.
- Coconut Oil: A small amount is used to melt in with the chocolate for easier mixing.
- Sugars: White granulated sugar, light/dark brown sugar
- Egg
- Pure Vanilla Extract
How To Make Peanut Butter Chocolate Dipped Cookies
This is really an easy cookie recipe to make. See the recipe card at the bottom for full detailed instructions.
- In a medium bowl, combine flour, salt and baking soda. Set aside.
- In a stand mixer, beat butter, peanut butter and both sugars until mix is light and fluffy. This will take about 3-5 minutes. Add in vanilla extract and egg. Mix until smooth.
- Add flour mixture to wet ingredients and mix until smooth.
- Using a cookie scoop, place about 1 tablespoon cookie dough onto a lined baking sheet, about 2 inches apart.
- Bake at 350 degrees F for 10-12 minutes.
- Let cool before dipping each cookie into melted chocolate
Makes about 22 cookies
Peanut Butter Chocolate Dipped Cookies
Equipment
- 1 medium size mixing bowl
- 1 stand up mixer or handheld mixer
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
For Dipping Chocolate
- 1 cup 72% cacao dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat the sugars, butter and peanut butter until light and fluffy.
- Add egg and pure vanilla extract to mixer bowl and mix till combined.
- Gradually add in the flour mixture to wet ingredients until combined.
- Using a small cookie scoop, drop dough balls onto parchment lined baking sheet.
- Bake for 10-12 minutes until edges are just lightly browned. Remove from oven and let cool on a wire rack.
To Make Dipping Chocolate
- Place chocolate chips and coconut oil into a small bowl and microwave in 30 second intervals, stirring in between until chocolate is smooth.
- Dip each cookie into the chocolate mixture.
- Place each cookie back onto wire rack to let cool and for the chocolate to set.
Notes
- Make sure to use room temperature butter. Cookies might not spread how they should if the butter is cold.
- Make sure to preheat oven before putting cookies in so they have the correct temp/time they need for baking.
- To melt the dipping chocolate, place chocolate in a small bowl with coconut oil. Microwave at 30 second increments stirring in between. It took me about 1 1/2 minutes to melt.
- If chocolate is not setting up after dipping the cookies in, place in fridge for 15-20 minutes to harden up.
- Store in airtight container
