Chocolate-Dipped Peanut Butter Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyI’m convinced that you can dip anything in chocolate and instantly make it taste more delicious and look expertly styled and totally fancy. Don’t believe me? Feel free to prove me wrong. And while it might take a bit more time, it’s really not hard to do.
Today, I’m combining two flavors that live harmoniously together in my heart and my tummy – chocolate and peanut butter.
A basic recipe for delicious peanut butter cookies gets upgraded with a quick dip in a warm milk chocolate bath followed by a turn in crushed peanuts or chocolate sprinkles. In all honesty, I wanted to dip the entire cookie in chocolate but that would have been quite messy and not as pretty.
Here they are all decked out. If you could hear them through your screen, I know they’d be calling your name.
Okay, I’ve tempted you enough. Let’s take a look at the recipe.
And that’s it, friends. A classic cookie with a twist. Such a fun flavor upgrade for any of your favorite cookie recipes. What other cookies would you like to try dipped in chocolate?
Chocolate-Dipped Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- Additional granulated sugar to roll the cookies in
Chocolate Coating
- 3 cups chocolate chips milk chocolate, semi-sweet, or a combination of the two
- 1 tablespoon shortening
- Sprinkles or crushed peanuts or both
Instructions
- In the bowl of a stand mixer, using the paddle attachment, cream together the peanut butter, butter, and shortening for about one minute. Next, add 1 cup granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined. Scrape the sides of the bowl when necessary. Beat in the eggs and vanilla. Then slowly add the flour and mix until just combined. Cover and chill the dough for an hour.
- Preheat the oven to 375 degrees F. Shape the dough into 1 1/4-inch balls. Roll in graduated sugar to coat. Place balls 2 inches apart onto an ungreased cookie sheet. Flatten with a fork to create groves along the top of the cookie. Bake for 7 to 9 minutes or until the cookies just begin to brown. Let cool on the cookie sheet for 1 minute; then transfer to a wire rack and let cool.
- Once the cookies are cool, use a double boiler to melt the chips and shortening until smooth.
- Line your countertop with wax paper. Place sprinkles and crushed peanuts in bowls. Dip half of each cookie in the chocolate; then roll the dipped edge into the sprinkles or peanuts or both. Set on wax paper to cool.
Nutrition
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Excellent recipe
Does anyone know if the dough can be frozen? I got way more than 48 cookies using a 1 1/4” cookie scoop which made 3” cookies. My husband thought these were really good. I thought they were so pretty too with the chocolate dip and Jimmie’s and nuts to decorate.
These were everything I wanted in a peanut butter cookie and then some. Delish!
Anyone know if these freeze well?
perfect recipe ,not to sweet💖I’m making these again today but adding some Reese’s pieces this time. Thanks for the awesome recipe 👍
These cookies turned out perfectly, not to sweet💖I’m making these again today but adding some Reese’s pieces this time. Thanks for the awesome recipe 👍
These are killer delicious, Michael. Thank you.
Would I be able to make the dough in Sunday and keep refrigerated until Tuesday?
Loved these cookies! Brilliant, thanks a lot! Had a lot of fun making them both me and my 5 yo.
This was my Sunday cookie favorite today. They turned out great!
– Kelly
Happy to hear you enjoyed them! Thanks for sharing!
xo Michael
I made them today and they taste great, but they are not as “thick” as yours look. Any idea why? I did follow the recipe. Also, were the backs of your cookies also dipped ? I ended up putting mine in the refer to hopefully harden the chocolate. Thanks!
Perhaps my dough was colder when I baked them. That’s usually what makes for a thicker cookie. And yes, the entire side (front and back) is dipped. Hope they still taste as delicious! They are one of my favorites!
xo Michael
These cookies don’t just look awesome, they are awesome! I tried the recipe and it worked beautifully and the cookies had well balanced peanut butter flavor. I did use all butter because I didn’t have enough shortening. Still worked and tasted great!