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Chocolate Dipped Peanut Butter Cookies
5 from 24 votes

Chocolate Dipped Peanut Butter Cookies

Chocolate Dipped Peanut Butter Cookies combine a soft, chewy peanut butter cookie base coated lightly in sugar with a half-dip of melted semi-sweet chocolate. The cookies deliver rich nutty flavor and tender texture, complemented by the bittersweet chocolate dip for a balanced sweet treat with varied texture.

Prep Time
15 mins
Cook Time
10 mins
Servings: 24
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 large egg
  • 2 teaspoons vanilla
  • 1 cup peanut butter chunky
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • sugar (for rolling)
Dipping Chocolate:
  • 10 ounces Ghirardelli melting wafers or semi-sweet chocolate chips or chocolate bar

Instructions

    Cup of Yum
  1. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes or until light and fluffy.
  2. Add eggs, vanilla, and chunky peanut butter and mix them together.
  3. Fold in flour, baking soda, baking powder, and salt.
  4. Cover the dough and chill for at least 30 minutes-1 hour.
  5. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Roll dough into 2-inch balls. Place about 1/4 cup of sugar into a small bowl. Roll cookie dough balls into sugar to coat.
  6. Place on a cookie sheet. Bake for 9-11 minutes or until the edges become a light golden color. Do not overbake as these are supposed to be soft and chewy. Let the cookies rest for at least 5 minutes before moving to a cooling rack. 
  7. Melt the chocolate in a bowl, according to package instructions. Once the cookies have completely cooled, dip half of the cookie into the melted chocolate and place it on a cooling rack to firm up.

Notes

  • For smooth chocolate dips, add 1-2 teaspoons of oil when melting chocolate chips.
  • Melt chocolate in 30-second intervals at 50% microwave power, stirring between each to avoid burning.
  • Chill cookie dough for at least 30 minutes to 1 hour before baking for better texture.
  • Roll dough balls in sugar before baking to create a light crisp sugar shell on the outside.