Soft and chewy homemade Peanut Butter Chocolate Dipped Cookies covered in melted chocolate. These peanut butter cookies are rich and delicious.
They are great for the peanut butter lover. My husband loves cookies, and these are no exception.
I wanted to add more flavor to the cookies by dipping them into melting chocolate. These cookies will be a hit with everyone!
This crunchy baked cookie is covered with soft milk chocolate and an assortment of sprinkles. Great gifts for Christmas or gift giving when packaged in a beautiful display!
I love cookie recipes that are simple yet easy to follow! This cookie is awesome dipped in melted chocolate!
A homemade peanut butter cookie that is soft inside, crispy around the edges, and coated with a layer of creamy melted chocolate.
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What Creamy Peanut Butter to Use?
For me, there is no choice in a peanut butter except creamy Jif Peanut Butter. Good peanut butter is a must when making these old-fashioned peanut butter cookies.
After trying other types of peanut butter, hands down, Jif peanut butter cookies are my family’s favorite cookie recipe.
TIPS: If you use crunchy peanut butter, it will completely change the texture of your peanut butter cookie recipe. Natural peanut butter can be used but will also change the cookie recipe tastes.
Ingredients in Chocolate Dipped Peanut Butter Cookies
Peanut butter cookies dipped in chocolate is made from pantry staples. You’ll need measuring spoons and cups, silicone spatula, a mixing bowl, stand mixer (can use an electric hand mixer), cookie sheet pans and silicone mats or parchment paper.
- Butter (Unsalted Butter or Salted Butter will work) and Margarine
- Granulated Sugar
- Light Brown Sugar
- Creamy Peanut Butter – Smooth peanut butter is best.
- Eggs – Room Temperature
- Vanilla Extract
- Flour – All Purpose
- Baking Powder
- Baking Soda
- Salt
- Course White Sanding Sugar
- Milk Chocolate
- Desired Sprinkles or Toppings
How to Make Peanut Butter Cookies?
Gather all your ingredients to make the peanut butter cookies dipped in chocolate. Preheat oven to 350°F.
Using a KitchenAid Mixer is best when making these homemade cookies. If you don’t have a stand mixer, then a handheld mixer will work.
Place the softened butter and softened margarine in the mixing bowl along with the granulated sugar, brown sugar, and peanut butter. With the flat paddle on low speed, combine ingredients together until the mixture becomes creamy pale and fluffy.
TIP: Scrape the sides of the bowl often with a silicone spatula while making this cookie recipe.
As the butter and sugar mixture is creaming together, combine the dry ingredients. In a separate bowl, add the flour, baking soda, baking powder, and salt.
Combine with a whisk. Back to the mixing bowl, add one egg and vanilla extract. Beat together until completely combined.
Scrape the side of the mixing bowl with the spatula. Next, add the last egg. Mix until smooth and creamy. Again, scrape the sides of the bowl.
Add the flour mixture to the creamed mixture in three parts. Combine before moving on to the next addition of flour and scrape the side of the mixing bowl after adding all the flour.
Let the peanut butter cookie dough sit for a couple of minutes before portioning the individual cookies.
After a couple of minutes, turn the mixer on one more time for about 1 minute on low. The cookie dough should pull away from the mixing bowl if made correctly.
How to Portion Peanut Butter Cookie Dough
Use a cookie scooper to make the cookies the exact same size. A #40 scooper (small size) will result in 4 dozen, 3 ½ inch fully baked cookies. A #20 scooper (larger size) will produce 2 dozen, 4 ½ inch fully baked cookies.
No need to chill the dough. Use a silicone mat or a piece of parchment paper to line each of your baking sheets.
With the portion scooper, fill completely with the peanut butter cookie dough and scrape it along side of the mixing bowl to create a flat dough ball.
Place the cookie dough ball on the prepared baking sheet so that there is a couple of inches around each ball. On a standard cookie sheet pan, I was able to do 3 by 4 dough balls (12 cookies) of the # 40 small scooper.
How to Make Criss Cross Pattern on Peanut Butter Cookies
Slightly flatten each cookie dough ball with a fork. To achieve an old-fashioned looking peanut butter cookie, use a fork to make the Criss cross pattern.
Start by dipping your fork into some flour. Next, press the fork slightly onto the top of the dough ball.
Do this a couple of times in the same direction to make a line pattern and also help to flatten the cookie. Dip the fork in flour again.
Make the Criss Cross pattern by slightly turning the pan and make impressions with the fork into the dough. You will want to cross the lines that you just made.
If done right, you will have made a Criss cross design on the top of the cookie. Sprinkle the top of each cookie with a course white sugar before baking.
How to Bake Peanut Butter Cookie Dough
Place the cookie sheet pan in the preheated oven (350°F) and bake for 8 minutes. Check on the peanut butter cookies and rotate the baking sheet.
Bake cookies 2 to 4 minutes longer until the cookies are done to your liking. Remove the pan from the oven.
Cool completely on the baking sheet for a couple minutes before removing them to a cooling rack or parchment lined paper on the countertop.
Dipping Peanut Butter Cookies in Chocolate
Gather all the ingredients to dip the cookies. Use milk chocolate chips, semi-sweet chocolate chips, chocolate melts, and chocolate wafers. Melt chocolate.
Melting the chocolate can be done several different ways. You can use a double boiler, but I prefer the microwave method.
Place the milk chocolate in a wide mouth glass quart jar or use a microwave safe bowl. Microwave the chocolate in 30 second intervals.
Stir the chocolate between each interval making sure to get into the corners of the jar. Chocolate will burn very easy so do not overheat it.
TIP: If the chocolate has a white outer layer on it or is hard to melt then add a tablespoon of shortening to the chocolate while melting.
Once the chocolate is melted, carefully dip the cookies in it about halfway. Lay dipped cookies on a piece of waxed paper and sprinkle with your favorite toppings.
Let cool to harden the chocolate. If needed, place in the refrigerator a couple of minutes to set the chocolate.
How to Store Chocolate Dipped Peanut Butter Cookies
Peanut Butter Chocolate Dipped cookies are a great cookie that can easily be made ahead of time. Once chocolate dipped cookies are completely cool, you can place the cookies inside an air-tight container.
Place a piece of parchment paper between the layers. These are best right after being baked and dipped but hold up well for up to 5 days.
How to Freeze Chocolate Covered Peanut Butter Cookies
My family enjoys frozen fully baked peanut butter chocolate dipped cookies and eat them regularly. Store cookies in an airtight container with parchment paper between the layers.
These freeze well for three months. Remove the peanut butter cookies from the freezer and enjoy frozen or let them thaw and eat within a couple of days.
Freezing Your Peanut Butter Cookie Dough
Freezing cookies before baking is a simple and effective way to save time! Make cookie dough according to the directions. Portion them into balls and arrange them on a wax paper or aluminum foil lined baking sheet.
Freeze the dough balls until they are solid. Once completely frozen, place the dough balls into an airtight container or Ziplock bag.
Label and date the storage container. When ready to bake, remove the desired number of cookies from the freezer, and place on a parchment lined cookie sheet pan.
No need to thaw the cookie dough balls. Place the pan in a preheated 350°F oven and bake until the desired doneness is achieved.
More Chocolate Lovers Recipes
This Chocolate Coated Peanut Butter Cookies have a creamy peanut butter taste that makes this cookie your new favorite treat. The Classic Cookie recipe is simple in preparation, it tastes amazing and stays soft for days.
Here are some of my favorite chocolate lovers recipes that you should try.
- Black Cocoa No-Bake Cookies
- Chocolate Sugar Cookies
- Chocolate Kahlua Fudge with Nuts Recipe
- White Chocolate Fudge
- Oreo Chocolate Chip Cookies
- Dessert Charcuterie Board
- Pecan Turtle Candy
- Sea Salt Chocolate Caramels
- Peanut Clusters
- Chocolate Frosting Recipe
- Boozy Hot Chocolate Bombs
Peanut Butter Chocolate Dipped Cookies – FAQ
Criss cross fork marks in the tops of peanut butter cookies is a way to flatten the cookie dough balls. This old-fashioned method adds style and character to the classic peanut butter cookie.
Yes, you can use any color chocolate coating to dip the peanut butter cookies into. Follow the same steps as you would to melt the milk chocolate.
Chocolate Dipped Peanut Butter Cookie Recipe
For the full peanut butter cookie recipe and nutrition facts, click below.
Chocolate Dipped Peanut Butter Cookie Recipe
Soft and chewy homemade Peanut Butter Chocolate Dipped Cookies covered in melted chocolate. These peanut butter cookies are rich and delicious. They are great for the peanut butter lover.
Ingredients
- Butter, Softened 1/2 cup
- Margarine, Softened 1/2 cup
- Sugar, Granulated. 1 cup
- Brown Sugar, Light. 1 cup
- Peanut Butter, Smooth 1 cup
- Eggs, Large 2 each
- Vanilla, Extract 1 teaspoon
- Flour, All Purpose 2 1/2 cup
- Baking Soda 1 teaspoon
- Baking Powder 1 teaspoon
- Salt, Table 3/4 teaspoon
- Sanding Sugar, Course 1/4 cup
- Chocolate Chips, Milk. 2 cups
- Assorted Sprinkles 2 tablespoons
Instructions
- Gather all your ingredients to make the chocolate dipped peanut butter cookies.
- Preheat oven to 350°F.
- Using a KitchenAid Stand Mixer, place the softened margarine and butter in the mixing bowl along with the granulated sugar, brown sugar, and peanut butter. With the flat paddle on low speed, combine all together until the mixture becomes pale and fluffy. With a silicone scraper, scrape the sides of the mixing bowl (during all stages of production) often while making this peanut butter cookie recipe.
- As the cookie mixture is creaming together in the mixing bowl, combine the dry ingredients. In a separate medium sized mixing bowl combine the flour, baking soda, baking powder, and salt with a whisk.
- In the mixing bowl with the pale and fluffy ingredients, add one egg and the vanilla extract. Mix together until just completely combined. Scrape the side of the bowl. Add the last egg to the ingredients. Combine until the peanut butter cookie mixture is smooth and creamy. Scrape the mixing bowl again.
- Add the flour mixture (in three parts) to the creamed mixture. Next, completely combine the peanut butter cookie dough before moving on to the next addition. Scrape the side of the mixing bowl. After all the dry ingredients have been added, let the cookie dough mixture sit for a couple of minutes before portioning the individual cookies. Turn the mixer on one more time for about 1 minute on low. The cookie dough should pull away from the mixing bowl if made correctly.
- Use a portion cookie scooper to make the peanut butter cookies the exact same size. A small size #40 scooper will result in four dozen, 3 ½ inch fully baked cookies. A larger size #20 portion scooper will produce two dozen, 4 ½ inch fully baked cookies.
- No chilling of the cookie dough is needed Use a silicone baking mat or a piece of parchment paper to line each of your baking sheet pans. With the scooper, fill completely with the peanut butter cookie dough and scrape it along side of the mixing bowl to create a flat dough ball.
- Place the dough ball on the baking sheet pan so that there is a couple of inches around each ball for when they spread out during baking. On a regular sized baking cookie sheet pan, I was able to do 4 by 3 dough balls (12 cookies) of the # 40 scooper (smaller). To make old-fashioned peanut butter cookies, use a fork dipped in flour, and make a criss cross pattern to flatten out the cookies. Sprinkle the top of each unbaked peanut butter cookie with a course white sanding sugar before baking.
- Place the cookie sheet pan in the preheated 350°F oven and bake for 8 minutes. Check on the cookies and rotate the baking sheet. Bake two to four minutes longer until lightly golden brown on the bottom of the cookie and around the edges. Remove the fully baked cookies from the oven and let cool for a couple minutes before removing them to a parchment lined paper.
- Gather all the ingredients to dip the peanut butter cookies. You can use milk chocolate chips, semi-sweet chocolate chips, chocolate melts, and chocolate wafers. Melting the chocolate chips can be done several different ways. I prefer the microwave method. Place the milk chocolate in a wide mouth glass jar, large ramekin, or use a microwave safe bowl. Microwave the chocolate pieces in 30 second intervals. Stir the chocolate between interval making sure to get into the corners of the container. Chocolate will burn easily so do not overheat it. If the chocolate has a white outer layer on it or is hard to melt then add a tablespoon of vegetable shortening to the chocolate while melting. When the chocolate is melted, dip the peanut butter cookies in it about halfway. Lay dipped homemade cookies on a piece of waxed paper and sprinkle with your favorite toppings. Let cool to set the chocolate. If needed, place in the refrigerator a couple of minutes until the chocolate is set.
Notes
- Store leftover cookies in an airtight container or freeze for a later date.
- Dip your fork in a cup of flour to help create the criss cross pattern on top of your peanut butter cookies.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 136Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 13mgSodium 117mgCarbohydrates 16gFiber 1gSugar 10gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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