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If you love the classic combo of peanut butter and chocolate, these Chocolate Bottom Peanut Butter Cookies are about to become your new favorite treat. These soft peanut butter cookies have crisp edges, chewy centers, and a smooth chocolate-coated bottom that adds the perfect rich finish.
I am calling all of my peanut butter chocolate lovers because I have the perfect recipe for you! If you love the classic combination of peanut butter and chocolate, these Chocolate Bottom Peanut Butter Cookies are going to become a new favorite.
The cookies are soft, chewy, and packed with rich peanut butter flavor, while the bottoms are coated in a smooth layer of creamy milk chocolate. It’s a simple twist on a traditional peanut butter cookie that makes them look and taste extra special.
Instead of dipping the cookies into chocolate, each cookie is gently pressed into a small puddle of melted milk chocolate, creating a perfectly smooth chocolate base. Once the chocolate sets, you get the best of both worlds in every bite — a tender peanut butter cookie with a rich chocolate bottom.
I love how gourmet these peanut butter chocolate cookies look yet they are simpler than you think! The rich chocolate shell on the bottom of the peanut butter cookie pairs so well together. This may become one of your new favorite cookies!
Why you will love these cookies:
- These cookies are soft and chewy with rich peanut butter flavor in every bite. Peanut butter chocolate lovers will love these cookies!
- The smooth milk chocolate bottom adds the perfect sweet chocolate finish.
- The chocolate base is easy to make by simply pressing the cookies into melted chocolate.
- The recipe uses simple pantry ingredients and is easy for bakers of all skill levels.
I am especially proud of my peanut butter cookie recipes because they always turn out soft, moist, and never dry. Some reader favorites include my Monster Cookies and Soft & Chewy Peanut Butter Cookies. I also have a Chocolate Dipped Peanut Butter Cookie Recipe.
Ingredients:
- Butter– Butter adds richness and flavor while helping create the soft texture of the cookies.
- Peanut Butter– The star ingredient that gives these cookies their nutty flavor and soft, chewy consistency.
- Brown Sugar– Brown sugar adds moisture and a slight caramel flavor, which helps keep the cookies soft.
- Granulated Sugar– Adds sweetness and helps create the slightly crisp edges.
- Egg– Provides structure and binds the ingredients together.
- Vanilla Extract– Enhances the overall flavor and complements both the peanut butter and chocolate.
- All-Purpose Flour– Gives the cookies structure while still allowing them to stay tender.
- Baking Soda and Baking Powder– Helps the cookies rise and spread slightly while baking and gives a soft texture.
- Milk Chocolate– I prefer to use melting wafers because they melt smoothly and are perfect for dipping the bottoms of the cookies.
What Type of Peanut Butter Should You Use?
For best results, use a creamy, no-stir commercial peanut butter such as:
- Jif
- Skippy
- Peter Pan
These peanut butters have stabilizers that keep the texture consistent, which helps the cookies bake evenly and stay soft.
Natural peanut butter is not recommended for this recipe. Because the oil separates, it can make the dough greasy and cause the cookies to spread too much while baking.
What Kind of Chocolate Works Best?
Milk chocolate melting wafers work beautifully for this recipe. I love using Ghirardelli milk chocolate melting wafers because they melt smoothly and set with a nice shine.
If you prefer to use chocolate chips, you absolutely can. Just add 1 teaspoon of coconut oil per cup of chocolate chips when melting. This helps thin the chocolate so it spreads easily and creates a smooth finish on the cookie bottoms.
Semi-sweet chocolate can also be used if you want a slightly less sweet contrast with the peanut butter cookies.
How to make the Best Chocolate Dipped Peanut Butter Cookies:
Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and creamy, about 3–4 minutes. Add the egg and vanilla extract, mixing until everything is smooth and well combined.
Add the flour, baking soda, and salt, and mix just until combined.
Scoop the dough into balls using a cookie scoop or about 1½ tablespoons of dough per cookie, placing them about 2 inches apart on the prepared baking sheets. Slightly flatten them with the palm of your hand or the back of a spoon.
Bake the cookies for 9–11 minutes, or until the edges are set and the tops look slightly cracked while the centers remain soft. Be careful not to overbake, as this helps keep the cookies tender and chewy. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before adding the chocolate.
To make the chocolate bottoms, melt milk chocolate melting wafers in a microwave-safe bowl in 20–30 second intervals, stirring between each until smooth. If using chocolate chips instead of wafers, stir in about 1 teaspoon of coconut oil per cup of chips to help the chocolate melt smoothly.
Line a baking sheet with parchment paper and spoon small dollops of melted chocolate onto the parchment, using about 1 tablespoon of chocolate for each cookie. Gently press the bottom of each cooled cookie into the melted chocolate, allowing it to spread slightly underneath the cookie to form the chocolate base.
Let the cookies sit at room temperature for 30–60 minutes until the chocolate is fully set. If you’d like to speed up the process, place the baking sheet in the refrigerator for 10–15 minutes. Once the chocolate has firmed up, the cookies are ready to serve and enjoy.
How to Make the Chocolate Bottoms:
Once the cookies have completely cooled:
- Line a baking sheet with parchment paper.
- Spoon a small dollop of melted milk chocolate onto the parchment.
- Gently press the bottom of each cookie into the chocolate.
- Let the cookies sit until the chocolate firms up.
How Long Does the Chocolate Take to Set?
At room temperature, the chocolate will typically set in about 30–60 minutes, depending on the temperature of your kitchen.
If you’d like to speed things up, you can place the cookies in the refrigerator and the chocolate will firm up in 10–15 minutes.
Once set, the chocolate will stay firm at room temperature, so refrigeration is not required for storage.
Frequently Asked Questions:
- Can I use natural peanut butter?
It’s best to use regular creamy peanut butter (similar to Jif or Skippy) for this recipe. Natural peanut butter can make the cookies too oily and affect the texture. - Can I use chocolate chips instead of melting wafers?
Yes, but adding a small amount of coconut oil or butter will help them melt smoother for dipping. - Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 24 hours before baking.
Baking Tips for Perfect Chocolate Dipped Bottoms Peanut Butter Cookies:
1. Don’t overbake
Peanut butter cookies can go from soft to dry quickly. Remove them when the edges are set but the centers still look slightly soft.
2. Use room temperature ingredients
Butter and eggs at room temperature help the dough mix smoothly and bake evenly.
3. Let the cookies cool before adding chocolate
If the cookies are too warm, the chocolate will melt and spread instead of forming a neat bottom.
4. Use parchment paper
Parchment makes it easy to lift the cookies once the chocolate sets.
5. Keep chocolate puddles small
Use about 1 tablespoon of melted chocolate per cookie so it doesn’t spread too far.
Peanut Butter Desserts:
Storage:
Store the cookies in an airtight container at room temperature for up to 4 days.
You can also refrigerate them for up to one week if your kitchen is warm. For longer storage, freeze the cookies in an airtight container for up to 3 months. Let them thaw at room temperature before serving.
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Chocolate Bottom Peanut Butter Cookies
Ingredients
- 1/2 cup Salted Butter (softened)
- 1/2 cup Peanut Butter (drippy like Jif or Skippy)
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 2 cups Milk Chocolate Melting Wafers * (Ghirardelli)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and creamy, about 3–4 minutes. Add the egg and vanilla extract, mixing until everything is smooth and well combined.
- Add the flour, baking soda, and salt and mix just until combined.
- Scoop the dough into balls using a cookie scoop or about 1½ tablespoons of dough per cookie, placing them about 2 inches apart on the prepared baking sheets. Slightly flatten them with the palm of your hand or the back of a spoon.
- Bake the cookies for 9–11 minutes, or until the edges are set and the tops look slightly cracked while the centers remain soft. Be careful not to overbake, as this helps keep the cookies tender and chewy. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before adding the chocolate.
- To make the chocolate bottoms, melt milk chocolate melting wafers in a microwave-safe bowl in 20–30 second intervals, stirring between each until smooth. If using chocolate chips instead of wafers, stir in about 1 teaspoon of coconut oil per cup of chips to help the chocolate melt smoothly.
- Line a baking sheet with parchment paper and spoon small dollops of melted chocolate onto the parchment, using about 1 tablespoon of chocolate for each cookie. Gently press the bottom of each cooled cookie into the melted chocolate, allowing it to spread slightly underneath the cookie to form the chocolate base.
- Let the cookies sit at room temperature for 30–60 minutes until the chocolate is fully set. If you'd like to speed up the process, place the baking sheet in the refrigerator for 10–15 minutes. Once the chocolate has firmed up, the cookies are ready to serve and enjoy.
Notes
It’s best to use regular creamy peanut butter (similar to Jif or Skippy) for this recipe. Natural peanut butter can make the cookies too oily and affect the texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
