Chocolate Dipped Peanut Butter Cookies

Peanut butter and chocolate, the perfect pair. Without this combination I'd be lost. These are the PERFECT crisp, soft, chewy, peanut butter cookies! To really step up my game I dipped them in a smooth, creamy, milk chocolate. Now that's a win! Let's make them.

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Chocolate Dipped Peanut Butter Cookies

What Makes These Chocolate Dipped Peanut Butter Cookies The Best?

Often when I buy a bakery-style peanut butter cookie, it's either too crisp and dry, or it crumbles apart in my hands. It drives me crazy! So, I started a peanut butter cookie quest to make the best recipe I could. Let's dive into what makes these the BEST!

• Type Of Peanut Butter: Creamy Jif or an off-brand creamy peanut butter works the absolute best for making this recipe. Organic or natural peanut butters don't have the same ratio of oils to peanuts and thus tend to dry out the cookie dough. For this recipe, save the fancy peanut butter for your toast!

  
  

• Best chocolate for dipping: I used milk chocolate semi-sweet morsels for dipping, but the key to a smooth cookie dip is to add 2 tsp of canola oil to the chocolate. It thins the chocolate and makes it perfect for dipping!

  
  

• Texture: Crisp on the outside, soft and chewy on the inside, not flat but dense and most of all memorable!

  
  

• The perfect chew: I am a HUGE fan of a chewy peanut butter cookie. This recipe had to be chewy. The chocolate also adds to the chew! So delicious.

  
  

Chocolate Dipped Peanut Butter Cookies

How to Make Chocolate Dipped Peanut Butter Cookies

Ingredients

• 2 1/2 cups of all purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup brown sugar

• 1/2 cup of granulated sugar

• 1 cup room temp unsalted butter  

• 1 cup Jif peanut butter

• 2 eggs

• 1 tsp vanilla extract

• 2 cups semi sweet chocolate chips melted

• 2 tsp canola oil

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper and set aside.

Step 2: Cream Butter and Sugars

In a stand mixer fitted with the paddle attachment, beat 1 cup of softened butter until creamy and smooth. Add 1 cup brown sugar and 1/2 cup granulated sugar. Continue mixing until fully creamed and fluffy.

Step 3: Add Peanut Butter, Eggs, and Vanilla

Mix in 1 cup of creamy peanut butter, 1 teaspoon of vanilla extract, and 2 eggs. Beat until the mixture is well combined and smooth.

Step 4: Incorporate Dry Ingredients

Gradually add 2 1/2 cups of all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda. Mix on low speed until the dough comes together.

Step 5: Chill the Cookie Dough

Cover the cookie dough and refrigerate for at least 2 hours. Chilling helps prevent the cookies from spreading while baking.

Step 6: Scoop and Bake the Cookies

Using a medium-sized cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 13 minutes, or until the edges are lightly golden.

Step 7: Cool the Cookies

Remove the cookies from the oven and let them cool completely on a wire rack before dipping in chocolate.

Step 8: Melt Chocolate for Dipping

In a microwave-safe bowl, melt 1 1/2 cups of semi-sweet chocolate chips in 20-30 second increments, stirring in between. Once melted, stir in 1 teaspoon of canola oil to help smooth the chocolate.

Step 9: Dip the Cookies in Chocolate

Dip each cooled cookie halfway into the melted chocolate. Gently shake off any excess chocolate, and place the cookies on a parchment-lined tray to set.

Pro Tip: Speed up the chocolate setting process by placing the dipped cookies in the fridge for about 15–20 minutes.

Chocolate Dipped Peanut Butter Cookies

Tips for Making the Best Chocolate Dipped Peanut Butter Cookies

• Properly measure the flour by either spooning it into the cup measure and then leveling it with a knife.

  
  

• Always preheat the oven before you start making the dough. Ovens can take an extra 10-20 minutes to reach the right temperature even if your oven says it's been preheated.

  
  

• Use a cookie scoop! For this recipe, I used a medium cookie scoop.

  
  

• Use room temperature ingredients. Ingredients at room temp mix together better!

  
  

• Wait to shape your cookie dough balls and roll them in sugar until the dough has chilled. They’ll be way easier to handle!

  
  

• Space your cookies about 3 inches apart before baking them. They spread a bit as they bake.

  
  

• Refrigerate your dough! Don't skip this step! These cookies will spread too much if you don't chill them.

  
  

How To Store And Freeze Chocolate Dipped Peanut Butter Cookies

• You can make these cookies in advance! Make them ahead and store them in a airtight container in the refrigerator for about one week. Make sure to separate the layers of cookies with parchment or wax paper to prevent the chocolate from sticking together.

  
  

• You can also make the dough in advance. Double wrap it tightly in Saran, write the date on it, and store it in the freezer for up to three months. You can also form the dough balls, roll them in sugar, and place them on a sheet tray about 1/2" apart and freeze them. Once frozen, place the dough balls in a gallon Ziploc bag, date the bag, and keep them in the freezer for three months.

  
  

• When you are ready to bake them, place the frozen dough balls on a parchment lined cookie sheet three inches apart and place in the preheated oven at 350°F / 175°C for 14-16 minutes.

  
  

• You can also freeze baked cookies. They will last on a ziplock or airtight container for three months.

Chocolate Dipped Peanut Butter Cookies

Did You Make Chocolate Dipped Peanut Butter Cookies?

If you made this recipe I would LOVE to hear from you! Tag me in a post or story on Facebook or Instagram, or find me on Pinterest! Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below.

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