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Preheat oven to 350°F. Line a baking sheet with parchment paper.

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.

Beat in the large egg and vanilla extract until well combined.

In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.

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.

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.

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.

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.

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.

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.

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.

Refrigerate the cookies for at least 30 minutes, or until the chocolate is completely set and firm.


Preheat oven to 350°F. Line a baking sheet with parchment paper.

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.

Beat in the large egg and vanilla extract until well combined.

In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.

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.

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.

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.

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.

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.

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.

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.

Refrigerate the cookies for at least 30 minutes, or until the chocolate is completely set and firm.
