Chocolate Dipped Peanut Butter Cookies
Chocolate Dipped Peanut Butter Cookies
Ingredients
For the Peanut Butter Cookies
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Dip
- 1 cup milk chocolate chips
- 1/2 teaspoon coconut oil, optional, for smoother chocolate
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, cream together the room temperature unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar with an electric hand mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined and a cohesive, crumbly dough forms. Be careful not to overmix.
⏱️ 2 min
- 6
Using a cookie scoop (about 1 1/2 tablespoons per cookie), roll the dough into smooth, uniform balls. Place them about 2 inches apart on the prepared baking sheet.
⏱️ 5 min
- 7
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake. The cookies will firm up as they cool.
⏱️ 12 min•🌡️ 350
- 8
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This is crucial before dipping in chocolate.
⏱️ 25 min
- 9
Once the cookies are completely cooled, prepare the chocolate dip. In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring after each, until smooth. If using, stir in the coconut oil for a smoother consistency.
⏱️ 3 min
- 10
Line a clean baking sheet with fresh parchment paper. Spoon small, round puddles of melted chocolate onto the parchment paper, slightly larger than the base of your cookies.
⏱️ 3 min
- 11
Gently press the bottom of each cooled peanut butter cookie onto a chocolate puddle, ensuring the entire bottom surface is coated. Leave the cookies on the parchment paper with the chocolate side down.
⏱️ 5 min
- 12
Refrigerate the cookies for at least 30 minutes, or until the chocolate is completely set and firm.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Dipped Peanut Butter Cookies
For the Peanut Butter Cookies
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Dip
- 1 cup milk chocolate chips
- 1/2 teaspoon coconut oil, optional, for smoother chocolate
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, cream together the room temperature unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar with an electric hand mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric hand mixer until just combined and a cohesive, crumbly dough forms. Be careful not to overmix.
⏱️ 2 min - 6
Using a cookie scoop (about 1 1/2 tablespoons per cookie), roll the dough into smooth, uniform balls. Place them about 2 inches apart on the prepared baking sheet.
⏱️ 5 min - 7
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake. The cookies will firm up as they cool.
⏱️ 12 min•🌡️ 350 - 8
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This is crucial before dipping in chocolate.
⏱️ 25 min - 9
Once the cookies are completely cooled, prepare the chocolate dip. In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring after each, until smooth. If using, stir in the coconut oil for a smoother consistency.
⏱️ 3 min - 10
Line a clean baking sheet with fresh parchment paper. Spoon small, round puddles of melted chocolate onto the parchment paper, slightly larger than the base of your cookies.
⏱️ 3 min - 11
Gently press the bottom of each cooled peanut butter cookie onto a chocolate puddle, ensuring the entire bottom surface is coated. Leave the cookies on the parchment paper with the chocolate side down.
⏱️ 5 min - 12
Refrigerate the cookies for at least 30 minutes, or until the chocolate is completely set and firm.
⏱️ 30 min