Go Back
- 1 cup creamy peanut butter - 1 cup brown sugar, packed - 1 teaspoon vanilla extract - 1 large egg - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 teaspoon coconut oil (optional) These ingredients create a great flavor. The creamy peanut butter gives the cookies a rich taste. Brown sugar adds sweetness and moisture. Vanilla extract enhances flavor, making each bite special. The egg helps bind everything together for a perfect texture. Baking soda makes the cookies rise, while salt balances the sweetness. The chocolate chips bring a lovely finish. You can add coconut oil to help the chocolate melt smooth. This makes dipping easier. All these ingredients come together to create a cookie that is both soft and crispy. You will love how they taste! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps cookies bake evenly. 2. Line a baking sheet with parchment paper. This prevents cookies from sticking. 3. In a large bowl, mix together 1 cup of creamy peanut butter, 1 cup of brown sugar, and 1 teaspoon of vanilla extract. Stir until it becomes smooth and well blended. 4. Add in 1 large egg. Mix until it is fully combined with the peanut butter mix. 1. In another bowl, whisk together 1/2 teaspoon of baking soda and 1/4 teaspoon of salt. This helps the cookies rise. 2. Gradually add the dry mixture to the wet mix. Stir until just combined. Be careful not to overmix, as this can affect the texture. 1. Use a tablespoon to scoop out the dough. Roll it into balls and place them on the baking sheet. Space them about 2 inches apart. 2. Press down gently on each ball with a fork. This creates a crisscross pattern on top. 3. Bake in the preheated oven for 10 to 12 minutes. The edges should be lightly golden. Let them cool for 5 minutes before moving them to a wire rack. 1. While the cookies cool, melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl. Add 1 teaspoon of coconut oil if desired. 2. Microwave in 30-second intervals, stirring each time. Keep going until the chocolate is smooth and melted. 1. Once the cookies are cool, dip half of each cookie into the melted chocolate. Place them back on the parchment paper. 2. Drizzle any leftover chocolate over the tops of the cookies for a nice decoration. 3. Let the chocolate set at room temperature, or speed it up by placing the cookies in the fridge for about 15 minutes. To get the best cookie texture, mix the dough just right. Start by blending the peanut butter and sugar well. When you add the egg, mix until it’s fully combined, but stop once your dry mix is added. Overmixing makes cookies tough. For cookie shape, use a tablespoon to scoop the dough. Roll each scoop into a ball. Space them about 2 inches apart on the baking sheet. Press down gently with a fork to make that classic crisscross pattern. Melting chocolate can be tricky, but I have some easy methods. Use a microwave-safe bowl. Heat the chocolate chips in 30-second bursts. Stir after each interval until smooth. This helps avoid burning the chocolate. If you don’t have coconut oil, you can use vegetable oil. It works well to keep the chocolate smooth too. To keep your cookies fresh, store them in an airtight container. This helps prevent them from getting dry. You can also layer parchment paper between the cookies. It stops them from sticking together. For longer storage, freeze the cookies. Just place them in a freezer bag, and they’ll last for months! When ready to eat, let them thaw at room temperature. This keeps them soft and tasty. Pro Tips Use Room Temperature Ingredients: Ensuring that your peanut butter and egg are at room temperature will help create a smoother dough and better texture in your cookies. Don’t Overbake: Keep an eye on your cookies while they’re baking. They should be lightly golden around the edges but still soft in the center for the best chewy texture. Experiment with Chocolate: Try using dark chocolate or white chocolate chips for dipping instead of semi-sweet to customize the flavor of your cookies. Storage Tips: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting deliciousness! {{image_2}} You can change the chocolate for dipping. Each type gives a unique taste. Dark chocolate adds a rich, bold flavor. Milk chocolate brings a sweet and creamy touch. White chocolate offers a sweet and buttery flavor. Try these options to find your favorite. Adding toppings can make your cookies special. You might sprinkle chopped nuts on top. Peanuts or almonds work well. Colorful sprinkles can add fun and flair. For a savory twist, sprinkle a little sea salt. This mix of sweet and salty is delightful. If you need gluten-free cookies, you can switch the flour. Use almond flour or oat flour instead. Both options keep the cookies tasty. Make sure to check for gluten-free labels. This way, everyone can enjoy these treats. To keep your chocolate dipped peanut butter cookies fresh, use an airtight container. This keeps them soft and tasty. If you leave them uncovered, they may dry out or get hard. You can stack the cookies with parchment paper between layers. This helps keep their shape and taste. Freezing cookies is a great way to keep them longer. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to an airtight container or a freezer-safe bag. Make sure to label the bag with the date. They can last up to three months in the freezer. When you're ready to eat the frozen cookies, take them out of the freezer. Let them sit at room temperature for about 30 minutes. This keeps the texture nice. You can also pop them in the microwave for a few seconds. Just be careful not to overheat them. This way, your cookies stay soft and delicious! Chocolate dipped peanut butter cookies can last up to one week. Store them in an airtight container. Keep them at room temperature for best taste. If you want them fresh for longer, you can freeze them. They last up to three months when frozen. Yes, you can use natural peanut butter. However, it may change the texture slightly. Natural peanut butter is less creamy and can make cookies drier. It may also taste a bit more nutty. If you prefer a rich flavor, stick with creamy peanut butter. You can make the dough a day or two in advance. Mix all ingredients as usual. After mixing, wrap the dough tightly in plastic wrap. Store it in the fridge. When ready to bake, scoop and bake as usual. You can also freeze the dough for up to three months. If your chocolate isn't melting well, it may be too hot or too cold. Make sure to melt it in short bursts in the microwave. Stir after each burst to help it melt evenly. If you add coconut oil, it can help the chocolate melt smoothly. If the chocolate seizes, add a bit of warm milk to fix it. You can make delicious chocolate-dipped peanut butter cookies. First, gather simple ingredients like peanut butter and brown sugar. Follow easy steps to mix, bake, and decorate your cookies. Tips for texture and storage help ensure they stay fresh. Explore fun variations with different chocolates and toppings. In short, enjoy baking these treats and share them with friends. Simple, tasty cookies can make anyone smile!

Chocolate Dipped Peanut Butter Cookies

Delicious cookies made with creamy peanut butter and dipped in chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil (optional, for melting chocolate)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the peanut butter, brown sugar, and vanilla extract. Mix until smooth and well combined.
  • Add the egg to the mixture and stir until fully incorporated.
  • In another bowl, whisk together the baking soda and salt.
  • Gradually add the dry mixture to the peanut butter mixture, stirring until just combined. Be careful not to overmix.
  • Using a tablespoon, scoop out dough and roll into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
  • Press down gently on each cookie with a fork, creating a crisscross pattern on the top.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • While cooling, melt the chocolate chips together with coconut oil in a microwave-safe bowl in 30-second intervals, stirring each time until completely smooth.
  • Once cookies are cool, dip half of each cookie into the melted chocolate and place back on the parchment paper. Drizzle any leftover chocolate over the top for decoration.
  • Allow the chocolate to set at room temperature or speed up the process by placing the cookies in the refrigerator for about 15 minutes.

Notes

For a smoother chocolate dip, use coconut oil.
Keyword chocolate, cookies, peanut butter