Go Back

Chewy Chocolate-Dipped Peanut Butter Cookies – Soft, Rich, and Irresistible

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Creamy peanut butter: Use a regular, no-stir brand for best texture. Natural peanut butter can make the dough oily.
  • Unsalted butter: Softened to room temperature for proper creaming.
  • Brown sugar: Light or dark; dark gives deeper molasses flavor.
  • Granulated sugar: For sweetness and crisp edges.
  • Egg: Room temperature helps the dough come together smoothly.
  • Vanilla extract: Rounds out the peanut butter flavor.
  • Baking soda: For lift and spread.
  • Fine salt: Balances the sweetness and enhances peanut butter.
  • Semi-sweet chocolate chips or wafers: For dipping; wafers melt smoother.
  • Coconut oil or neutral oil (optional): A teaspoon helps thin the chocolate for a cleaner dip.
  • Flaky sea salt (optional): A pinch on the chocolate sets off the sweetness.

Method
 

  1. Cream the fats and sugars: In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup creamy peanut butter until smooth and fluffy, about 2 minutes. Add 1/2 cup brown sugar and 1/3 cup granulated sugar. Beat until light and creamy.
  2. Add egg and vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until well combined. Scrape down the bowl to catch any pockets of peanut butter.
  3. Combine dry ingredients: In a separate bowl, whisk 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt.
  4. Bring the dough together: Add the dry mixture to the wet ingredients. Mix on low just until no streaks of flour remain. The dough should be soft but not sticky.
  5. Chill briefly: Cover and chill for 20–30 minutes. This helps the cookies keep their chewy centers and prevents overspreading.
  6. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment.
  7. Portion and shape: Scoop heaping tablespoon portions (about 1 1/2 tablespoons each). Roll into balls and place 2 inches apart. Gently flatten the tops with your fingers to about 3/4-inch thick for even baking.
  8. Bake: Bake 9–11 minutes, until the edges look set and the centers are slightly soft and puffy. Do not overbake—carryover heat will finish them.
  9. Cool completely: Let cookies rest on the sheet for 5 minutes, then move to a rack to cool fully. They must be cool before dipping.
  10. Melt the chocolate: In a microwave-safe bowl, melt 1 1/4 cups semi-sweet chocolate chips with 1 teaspoon coconut oil in 20–30 second bursts, stirring between each until smooth. Or use a double boiler.
  11. Dip and decorate: Dip each cooled cookie halfway into the chocolate. Let excess drip off. Place on parchment and, if desired, sprinkle with a pinch of flaky sea salt or chopped peanuts.
  12. Set and serve: Let the chocolate set at room temperature (30–60 minutes) or refrigerate for 10–15 minutes. Enjoy once firm.