Dark Chocolate Dipped Peanut Butter Cookies

Dark Chocolate Dipped Peanut Butter Cookies take a classic cookie recipe and make it extra indulgent by dipping each cookie in rich, dark chocolate. A sprinkle of crushed peanuts gives these cookies a fun crunch too!

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I still remember making my favorite peanut butter cookies with my mom when I was younger. I thought it was so clever to use a fork to make the traditional crisscross design on the top of each cookie. Peanut Butter cookies just aren’t legit without it.

To this day, I am still a peanut butter addict. I can eat it straight out of the jar. Peanut Butter Pie is my definition of bliss.

I have some fun peanut butter recipes on this blog like Dark Chocolate Peanut Butter Oatmeal and Peanut Butter and Banana Egg Rolls, but there’s always room for more. Lots more!

Let’s get right into it with these Dark Chocolate Dipped Peanut Butter Cookies, shall we?

Why This Recipe Works

• Peanut Butter Cookies are one of the easiest cookie recipes to make. It’s great for beginners and an easy recipe for kids to help with as well.
• This recipe is dark chocolate and peanut butter perfection. Who doesn’t love the classic combination of chocolate and peanut butter? By using dark chocolate, the indulgence level definitely goes up a notch or two!
• You can enjoy this recipe as a dessert with your family, share it during holiday cookie exchanges, or just whip up a quick batch to treat yourself! We all need that from time to time, don’t we?

Prep!

This recipe does require 1-2 hours of chilling the dough, so plan accordingly.

Create!

Combine the butter, sugar, brown sugar, peanut butter and egg in the bowl of an electric mixer and set to low-medium speed.

Tip: I use crunchy peanut butter to give the cookies an added crunch, but you can use creamy if you prefer.

Once combined, gradually add in the baking soda, baking powder, and flour.

Wrap the dough in plastic and refrigerate for 1-2 hours.

Tip: do not skip chilling the dough. The cookies may spread way too much if it’s not chilled going into the oven.

After the dough is chilled, preheat your oven to 375°F. Line your baking sheets with Silpat mats if you use them.

Roll the dough into 1-inch balls and place on the cookie sheet about 2-inches apart.

Use a fork to make the crisscross shape onto the top if each cookie.

Bake the cookies for 10-12 minutes, or until lightly browned around the edges.

Remove from the baking sheets to a cooling rack and let cool completely.

Note: You will make the chocolate dip after the cookies are completely cool.

After the cookies are completely cool, melt the dark chocolate in a microwave-safe bowl for 1 and 1/2 minutes on 50% power. Stir.

Note: If more time is needed place the bowl back in the microwave for 15 seconds, then stir again. Repeat as needed until the chocolate is fully melted and smooth.

Dip each cookie 1/3 of the way into the melted dark chocolate, letting any excess drip off before placing back on the cooling rack or onto a sheet of wax or parchment paper.

Immediately sprinkle on a pinch of chopped peanuts before the dark chocolate sets.

Present!

Allow the chocolate to fully set before enjoying.

Tips and Techniques for the Best Dark Chocolate Dipped Peanut Butter Cookies

• Use crunchy peanut butter if you prefer your cookies to have more texture and crunchiness. You can use creamy peanut butter if you prefer a less crunchy cookie.
• Do not skip chilling the dough. If the dough is not chilled going into the oven, the cookies may spread too much when baking.
• Store leftover cookies tightly wrapped or in an air-tight container. Enjoy within 3-4 days for the best results.

FAQ’s

• How do you know when peanut butter cookies are done? Peanut butter cookies are done baking when the edges and bottoms are just lightly browned. They should be soft in the center with crispy edges.
• Can you freeze peanut butter cookies? Yes. You can freeze peanut butter cookies in an air-tight container or freezer bag for up to 1 month. You can also freeze the dough for up to 3 months.
• Why are hash marks put onto the tops of peanut butter cookies? Hash marks on the tops of peanut butter cookies is kind of this classic cookie recipe’s trademark. The hash marks are actually done to flatten the cookies some before baking so that they cook more evenly.

More Peanut Butter Cookie Recipes to Try!

• Peanut Butter Chocolate Chip NILLA Wafer Sandwiches
• Oat & Peanut Butter Chocolate Chip Cookies
• Dark Chocolate No Bake Cookies

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Print

Dark Chocolate Dipped Peanut Butter Cookies

Dark Chocolate Dipped Peanut Butter Cookies take a classic cookie recipe and make it extra indulgent by dipping each cookie in rich, dark chocolate. A sprinkle of crushed peanuts gives these cookies a fun crunch too!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Chill Time 2 hours

Total Time 2 hours 22 minutes

Servings 30 cookies

Calories 143kcal

Author Lauren Harris

Ingredients

Peanut Butter Cookies

• 1/2 cup butter * softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar * packed
• 1/2 cup chunky peanut butter * or creamy
• 1 egg
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cup all purpose flour

Dark Chocolate Dip

• 1 cup dark chocolate chips
• 1/4 cup chopped peanuts

Instructions

• Combine the butter, sugar, brown sugar, peanut butter and egg in the bowl of an electric mixer and set to low-medium speed.
• Once combined, slowly add in the baking soda, baking powder, and flour.
• Wrap the dough in plastic and refrigerate for 1-2 hours.
• Once the dough is chilled, preheat your oven to 375°F.
• Roll the dough into 1-inch balls and place on the cookie sheet about 2-inches apart. Use a fork to make a crisscross shape onto the top if each cookie.
• Bake the cookies for 10-12 minutes, or until light brown around the edges.
• Remove from the baking sheets to a cooling rack and let cool completely.
• After the cookies are completely cool, melt the dark chocolate in a microwave-safe bowl for 1 and 1/2 minutes on 50% power then stir. If more time is needed place the bowl back in the microwave for 15 seconds, then stir again.
• Dip each cookie 1/3 of the way into the melted dark chocolate, letting any excess drip off before placing it back onto the cooling rack or onto a sheet of wax paper.
• Immediately sprinkle on a pinch of chopped peanuts, then allow the chocolate to set before serving.

Notes

Tips and Techniques for the Best Dark Chocolate Dipped Peanut Butter Cookies

• Use crunchy peanut butter if you prefer your cookies to have more texture and crunchiness. You can use creamy peanut butter if you prefer a less crunchy cookie.
• Do not skip chilling the dough. If the dough is not chilled going into the oven, the cookies may spread too much when baking.
• Store leftover cookies tightly wrapped or in an air-tight container. Enjoy within 3-4 days for the best results.

 

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 66mg | Potassium: 95mg | Sugar: 9g | Vitamin A: 100IU | Calcium: 30mg | Iron: 0.5mg

This recipe was originally published on March 30, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in November 2019.