Chocolate Dipped Peanut Butter Cookies

A peanut butter and chocolate combination is one of the most loved flavors of all time and these cookies take both of these flavors to the next level! A soft peanut butter cookie dipped in chocolate and topped with crushed peanuts for the perfect added crunch- These Chocolate Dipped Peanut Butter Cookies you will love.

How to make Chocolate Dipped Peanut Butter Cookies:

  1. Whisk together dry ingredients (flour, soda, baking soda, baking powder, salt).
  2. Cream together butter and sugars.
  3. Add peanut butter, egg, and vanilla extract. Mix
  4. Mix in the dry ingredients until combined.
  5. Refrigerate.
  6. Shape into balls, place on baking sheet, press with a fork, and bake.

Once the cookies have baked and cooled completely,

  1. Dip in chocolate or brush chocolate on cookie.
  2. Top chocolate part with crushed peanuts.
  3. Let chocolate set.

Does it matter what kind of peanut butter I use?

It does- I recommend using creamy regular peanut butter, but not natural peanut butter. Natural peanut butter has a different consistency than that of regular peanut butter so you will notice a difference in the cookies.

Making the dough in advance.

You can make the dough up to 2-3 days in advance but it must be refrigerated. Once you follow the steps of making the dough for these Chocolate Dipped Peanut Butter Cookies, place the dough in a bowl and tightly cover with plastic wrap. The only difference is that once you are ready to bake your cookies, let the dough rest at room temperature before baking. The butter and peanut butter will solidify in the refrigerator and the dough will be much harder and more difficult to work with when forming balls.

Baking instructions are important.

Do not over bake the cookies. Once you take them out of the oven, they should feel very soft and will seem under baked, however, as they cool, the cookies will stiffen so it’s very important to bake the cookies only until the edges turn light brown, about 10 minutes.

How to Melt the Chocolate.

 You can either use semi sweet chocolate chips, or you can use baking chocolate bar. No matter which you decide to go with, be carful not to burn the chocolate . You can use the microwave method or the double boiler method. If using the microwave, only microwave for 30 seconds at a time. After the first 30 seconds, mix the chocolate and microwave if they don’t melt more once mixed. After the second 30 seconds, your chocolate will be very close to being melted. Try to melt it more by mixing and only put it back in the microwave if the chocolate is not melted all the way. How many times you put the chocolate back in the microwave depends on the strength of your microwave. If you want to melt it using the double boiler method, place water in a pot and bring it to a boil. Over the top of pot of water, place a heat proof bowl and add your chocolate chips in it. The heat from the boiling water will heat the bowl which will cause the chocolate to melt. Be careful that your bowl does not touch the water. Which every method that you choose, make sure you are careful not to burn the chocolate. You want your chocolate to be nice and smooth so that you can easily dip your cookies in.

Dipping Cookies in the Chocolate:

Once the cookies have cooled completely, and I mean completely, dip half of each cookie in chocolate, place on a flat surface where the cookies will be left to set, and top with chopped peanuts while the chocolate is still melted. You can also use a pastry brush to brush half of the cookie with chocolate instead of dipping it. I find this way to be easier, cleaner, and uses less chocolate. Either way you decide works.

Can I freeze the Chocolate Dipped Peanut Butter Cookies?

Yes- to freeze the cookies, place them in a freezer bag or an airtight container. The cookies can stay in the freezer for up to 3 months.


  • 1 stick of butter (113g)
  • 1/2 cup sugar (105g)
  • 1/4 cup brown sugar (50g)
  • 3/4 cup peanut butter (130g)
  • 1 egg
  • 1 1/3 cup all purpose flour (200g)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

For chocolate and peanut topping:

  • 1 cup chocolate chips melted (150g)
  • 1/2 cup chopped peanuts


  1. In a medium bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl using an electric mixer or a stand mixer fitted with a paddle attachment, cream together softened butter and both sugars until smooth and creamy.
  3. To your creamed butter, add in the peanut butter, vanilla extract, and egg and mix until combined.
  4. Add in your sifter dry ingredients and mix until combined.
  5. Chill the dough for 30 minutes to 1 hour.
  6. Preheat the oven to 375F.
  7. Roll the dough into balls, about 1 1/2 tablespoons each, and place on a baking sheet lined with parchment paper.
  8. Lightly press down on the top of the balls with a fork, making sure not to flatten the cookies completely.
  9. Bake cookies in preheated oven for 10 minutes or until lightly brown around the edges. The cookies should seem extra soft and will seem under baked, however they will stiffen once completely cooled.
  10. Leave cookies on baking sheet for about 5 minutes then transfer onto a cooling rack to cool completely.
  11. Once cookies have cooled completely, dip half of cookies in chocolate or brush chocolate on top of half of the cookie. While the chocolate is still melted on the cookie, top chocolate part with crushed peanuts.
  12. Place cookies on a cooling rack or a surface lined with parchment paper so that the chocolate will set.

Cheesecake Thumbprint Cookies

Where are all of my cheesecake lovers because these Cheesecake Thumbprint Cookies are incredibly flavorful and very easy to make! They are extremely moist and require very few ingredients and minimal work is required. This recipe makes 18 cookies.

What are Thumbprint cookies?

Thumbprint cookies are very similar shortbread cookies because they require butter, sugar, and flour as their main ingredients. Once the dough is prepared, they are rolled into balls then in the center of each ball, they have an indent that is filled with preserved of your choice. The indent in the center has traditionally been formed using your thumb, giving them the name-“thumbprint cookies.”

While very popular in the United States during the holiday season, thumbprint cookies actually originated in Sweden. These cookies are called Rosenmunnar in Swedish, meaning “strawberry cave.”

This recipe, however, is not for a basic thumbprint cookie. These Cheesecake Thumbprint Cookies resemble the taste of a cheesecake, giving them an American twist.

What to expect when preparing these cookies:

  • basic ingredients 
  • refrigeration of 1-2 hours is required
  • Quick baking time (12-13 minutes)

All about the dough:

This dough for Cheesecake Thumbprint Cookies comes together extremely quickly. The main ingredients in these are the cream cheese, butter, sugar, flour, and preserves of your choice. The lemon zest and vanilla extract are for extra flavor that makes these cookies incredibly flavorful. 

Preparing the dough is simple. Start with creaming together the cream cheese and butter. They should be room temperature before you start so that they cream smoothly and will leave you with a light, airy, and creamy texture. Next add the sugar to your creamy butter and cream cheese and beat with an electric mixer again until the mixture is smooth. 

Once your cream cheese, butter, and sugar are creamed together, add the lemon zest and granulated sugar and mix again. The last ingredient in these cheesecake thumbprint cookies will be the flour. Add the flour about a quarter cup at a time and mix until just combined. It is important to mix the ingredients just until they are combined. Be careful not to over mix the dough. Over mixing causes more air bubbles to get inside the dough which will in turn leave your cookies flatter instead of puffier when baked. 

Shaping the Cheesecake Thumbprint Cookies:

Shape the cookies while the dough is at room temperature– this will make is much easier since they dough gets harder once it is refrigerated. Using a small cookies scoop, scoop out about one tablespoon of dough for each ball and roll it into a smooth ball. Once the dough is formed into a ball, using your thumb, lightly press the center of the cookies to make an indent. Place the cookies on the prepared cookie sheet lined with parchment paper, cover with plastic wrap and refrigerate.

Why is refrigerating this dough required: 

Trust me I know you are probably as impatient as I was to try these Cheesecake Thumbprint cookies but this dough requires refrigeration. The butter and cream cheese should be solidified so that once baked, your cookies do not over spread. Cheesecake Thumbprint Cookies cookies should be thick and soft instead of flat and crispy. For this recipe, I recommend 1-2 hours of refrigeration and while 2 hours will give the best results, refrigeration of at least one hour will definitely put you in the safe zone. I recommend shaping the Cheesecake Thumbprint Cookies prior to refrigerating them so that they are easier to work with. The dough will harden once it is refrigerated, making it more difficult to roll out.

Baking instructions:

Baking these Cheesecake Thumbprint Cookies does not take a long time. In fact, it only takes about 11-13 minutes. One important tip to remember is to preheat your oven to 375 degrees Fahrenheit 30 minutes prior to baking them. This is to make sure that the temperature of the oven has reached 375 Fahrenheit  prior to placing your cookies inside of the oven. If the oven has not reached that temperature, the cookies will soften before they actually bake, resulting in more spreading. 

Freezing instructions:

You can absolutely freeze these cookies for up to 2 months. Make sure that you cookies have cooled completely prior to freezing them. Place cookies in a freezer bag, tightly seal the bag, and place in the refrigerator for up to 2 months.


  • 4 ounces cream cheese, softened (115g)
  • 6 tablespoons salted butter, at room temperature (85g)
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • 1/2 cup granulated sugar (105g)
  • 1 cup flour (150g)
  • 1/4 cup preserves of your choice (90g) 


  1. In the mixing bowl or the body of a stand mixer, beat cream cheese and butter until smooth and fluffy.
  2. Add the sugar and beat well.
  3. Add vanilla and lemon zest and mix again.
  4. Add in flour a quarter of a cup at a time and mix just until all ingredients are evenly incorporated.
  5. In a large baking sheet with parchment paper scoop out 1 tablespoon sized balls of dough, roll them into smooth balls , and place them on the cookie sheet.
  6. Lightly press your thumb in the center of each ball of dough and fill each thumb press with about 1/2 teaspoon of preserves.
  7. Cover bowl with plastic wrap and refrigerate for 1-2 hours.
  8. Preheat oven to 375 degrees (F).
  9. Once oven has preheated, place baking sheet in the oven to bake for 12-13 minutes, or until just golden at the edges. They will look undone and still be very soft when you take them out.
  10. Allow them to cool on a baking sheet for 10-15 minutes then transfer them onto a cooling rack to cool completely.

Chewy White Chocolate Cranberry Cookies

This Chewy White Chocolaate Cranberry Cookie recipe is so easy and fool proof, it will easily become a family favorite. These cookies are soft baked and when the dough is chilled, the cookies will be thick and chewy but not crumbly. These cookies scream “beginning of the holiday season” and you will love everything about them!

What ingredients are used in these Chewy White Chocolate Cranberry Cookies?

Butter: As with many cookie recipes, butter is important in this recipe. Use butter that contains full fat content and is softened at room temperature. The point of butter in baking cookies such as these is to add moisture as well as flavor, which is why I recommend full fat butter. Whether a recipe calls for softened butter or melted butter depends on the kind of texture you want your cookie to be. In these cookies, I use softened butter instead of melted because it will leave the cookies thicker. Softened butter is also easy to cream with the sugars leaving you with evenly combined ingredients. Softened butter should hold its shape but when pressed down with a finger, you will easily be able to leave a fingerprint.

Sugars: In this recipe, you will see that both brown as well as white granulated sugars are used. Whenever I want a chewy cookie, I always add brown sugar because due to its higher moisture content from the molasses in the brown sugar you will be left with a cookie that is more chewy. Brown sugar also has a deeper and stronger flavor. Granulated sugar on the other hand, is dry and cuts down on cookie spreading as it bakes.

Eggs: Eggs are another ingredient essential to a perfect cookie. The protein and fat in eggs aid in holding the cookie together, thus providing structure  as well as flavor.

Flour is another ingredient responsible for the texture. While the flour help hold all of the ingredients together, it will also distinguish whether the cookie will be chewy and dense or brittle. All purpose flour is recommended for these Chewy White Chocolate Cranberry Cookies because it has just the right amount of gluten.

Baking soda is a leavening ingredient in many baked cookies that creates a soft and fluffy final cookie.

Vanilla extract adds flavor.

Salt balances out the sweetness.

Dried cranberries and white chocolate chips give these cookies their main flavor.

How to make Chewy White Chocolate Cranberry Cookies:

  1. Start by whisking together all of the dry ingredients in a medium bowl. (Flour, baking soda, and salt)
  2. In a separate mixing bowl, beat together softened butter, white sugar, and brown sugar until smooth and creamy.
  3. Add in vanilla and egg to your butter and sugars and mix.
  4. Add dry ingredients to the wet ingredients and mix.
  5. Lastly, fold in the white chocolate chips and dried cranberries.
  6. Refrigerate cookies for 1-2 hours.
  7. Bake
  8. Enjoy!

Is refrigerating the cookies required?

Although not required, it is recommended to refrigerate the cookies in order to prevent the cookies from spreading for at least 1 hour. 

How to properly bake Chewy White Chocolate Cranberry Cookies:

Baking time is also a very important step in the final outcome of the Chewy White Chocolate Cranberry Cookies . I can not stress enough how important it is to NOT over bake the cookies. A perfectly baked cookie will be slightly brown around the edges, however, the center will still look like it is raw and extremely soft. Don’t wait for the center of the cookies to become harder because as the cookies cool, they will slightly harden while still keeping their soft and chewy texture. Over-baking the cookies will result in a hard and dried out cookie, which is often one of the most common mistakes made when making cookies.

Cookie Presentation Tip: 

If you also like a nice presentation, I recommend saving about a 1/4 cup of white chocolate chips to add to the cookies after they are baked. This will make them look ultra professional and delicious because you will be able to see extra chocolate peeping out of the cookie. As soon as you remove the cookies out of the oven and while they are still very soft, press the white chocolate chips and cranberries gently on the surface of the cookies just so that they are held in place. As the cookies cool, they will just slightly deflate, making the added ingredients (white chocolate chips and cranberries) stand out.


  • 1 stick of softened butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup white chocolate chips
  • 3/4 cup of dried cranberries


  1. In a large bowl, using a mixer, beat the stick of softened butter for 1 minute on medium speed or until the butter is smooth creamy.
  2. Add brown sugar and granulated white sugar to the butter and continue to beat with mixer until the mixture is creamy and well combined. Next, add in the egg and vanilla and mix.
  3. In a separate bowl, whisk together the flour, baking soda and salt together until combined.
  4. On low speed, slowly mix in the dry ingredients to the wet ingredients until just combined.
  5. Lastly, add the white chocolate chips and dried cranberries  and mix until evenly disbursed. Cover dough tightly and chill for 1-2 hours.
  6. Remove cookies from refrigerator and let them sit at room temperature until your oven is preheated.
  7. Preheat oven to 350°F.
  8. Scoop and roll balls of dough, about 1 heaping Tablespoon of dough each. Place 10-12 on each baking sheet, (you will need two for this recipe) press them down slightly, and bake for 12-15 minutes until slightly golden brown around the edges. They will be extremely soft when you remove them from the oven but will slightly stiffen as they cool, still keeping their soft and chewy texture.
  9. Once removed from the oven let the cookies sit on the cookie sheet for about 5 minutes. Then, place on cooling rack to cool completely. 

Pumpkin Spice Chocolate Chip Cookies

These cookies are all the pumpkin spice flavor and the chocolate is the cherry on top. A chewy cookies with so much flavor, it will complete your day.


  • 1 stick of butter
  • 1/4 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin puree
  • 1 1/2 cups and 2 tbs all- purpose flour
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 cup semi-sweet chocolate chips


  1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and free of sugar lumps. Add in vanilla and pumpkin and mix until evenly combined. Set aside.
  2. Whisk the flour, baking powder, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together.
  3. Fold in 1/2 cup semi-sweet chocolate chips and combine.
  4. Cover the dough and chill for 30 minutes – 1 hour.
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  6. Roll the dough into balls. Using the back of a spoon or your fingers, flatten the tops of the dough balls, otherwise, the cookies will not spread.
  7. Bake for 12-14 minutes or until the edges are set. The cookies will be very soft once removed from the oven but will just slightly stiffen as they cool. The will be very soft, chewy, and full of flavor for up to 2 weeks.

Banana Oatmeal Chocolate Chip Cookies

These Banana Oatmeal Chocolate Chip cookies are perfect when you want a chocolate chip cookie but don’t want the loads of butter and added sugars. Yet, you’re still agreeing to the chocolate chips because is it even a chocolate chip cookie without chocolate chips ?! LOL! The simplicity of these is insane when you actually taste these Banana Oatmeal Chocolate Chip cookies and realize how chewy and tasty they are.


  • 1 medium banana, mashed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon maple syrup
  • 1 cup old fashioned oats
  • 1/2 cup whole wheat flour
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 375°.
  2. Mash the banana in a medium sized bowl.
  3. Once the mashed banana is creamy and free of big chunks, add egg, vanilla extract, and maple syrup. Mix to combine ingredients.
  4. Add oats, whole wheat flour, and chocolate chips.
    • The mixture should be very sticky. You will know when the constancy is just right by forming a ball with wet hands. It will stick to your fingers but it should still keep its shape into a messy ball. If needed, add 1 -2 tablespoons of whole wheat flour.
  5. Form 10-12 balls of the cookie mixture, place them on a baking sheet lined with parchment paper, and slightly press them down.
    • Do not flatten them out so that you get a thick and chewy cookie. They will spread out just a tiny bit.
  6. Bake for 12-15 minutes. Place them on a wire rack to cool completely.