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:
- Whisk together dry ingredients (flour, soda, baking soda, baking powder, salt).
- Cream together butter and sugars.
- Add peanut butter, egg, and vanilla extract. Mix
- Mix in the dry ingredients until combined.
- Shape into balls, place on baking sheet, press with a fork, and bake.
Once the cookies have baked and cooled completely,
- Dip in chocolate or brush chocolate on cookie.
- Top chocolate part with crushed peanuts.
- 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
- In a medium bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.
- 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.
- To your creamed butter, add in the peanut butter, vanilla extract, and egg and mix until combined.
- Add in your sifter dry ingredients and mix until combined.
- Chill the dough for 30 minutes to 1 hour.
- Preheat the oven to 375F.
- Roll the dough into balls, about 1 1/2 tablespoons each, and place on a baking sheet lined with parchment paper.
- Lightly press down on the top of the balls with a fork, making sure not to flatten the cookies completely.
- 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.
- Leave cookies on baking sheet for about 5 minutes then transfer onto a cooling rack to cool completely.
- 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.
- Place cookies on a cooling rack or a surface lined with parchment paper so that the chocolate will set.