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Soft, chewy homemade peanut butter cookies dipped in melted chocolate. This peanut butter and chocolate cookie is rich and decadent and perfect for chocolate peanut butter lovers!
My husband is obsessed with peanut butter cookies.
He can pound 5 of them in one sitting. Just give him a big glass of milk and he can devour peanut butter cookies like the best of them.
So after making peanut butter cookies for years, I wanted to elevate them and make them more gourmet by dipping them in melted chocolate.
Oh my heavens, they are so heavenly! If you love chocolate and peanut butter together, these cookies are for you!
I love that these are super easy to make yet they look straight from a bakery (but even better!)
- Brown Sugar
- Chunky Peanut Butter
- Baking Soda and Baking Powder
- Chocolate Melting Wafers (Ghirardelli)
Tips and Q & A’s:
Can I use creamy peanut butter instead of chunky peanut butter?
Absolutely! If you want a smooth, creamy peanut butter cookie, use creamy peanut butter. If you want a slightly crunchy yet soft peanut butter cookie, use crunchy peanut butter.
I don’t suggest using all-natural peanut butter in this recipe as there isn’t enough moisture for this peanut butter cookie recipe.
What type of chocolate should I use for the melting chocolate?
I suggest using melting wafers like the Ghirardelli melting wafers. They are made to easily melt and are so quick and easy.
You can also use chocolate bars chopped up and melted in the microwave at 50% power.
If you use chocolate chips, I suggest adding 1-2 teaspoons of oil to the chocolate chips to make sure the chocolate doesn’t seize up.
How to make Chocolate Ganache Dipped Peanut Butter Cookies:
- Start by creaming together butter, brown sugar, and sugar together for at least 4 minutes. This helps to create a smooth texture.
- Add in eggs, vanilla, and creamy or chunky peanut butter.
- Fold in flour, baking soda, baking powder, and salt. Make sure not to overmix!
- Roll into balls and then dip into sugar and roll until the dough is evenly coated.
- Place the dough balls on a light-colored baking sheet, lined with parchment paper.
- Bake until the cookies just begin to set up. If you want the peanut butter cookies to be soft and chewy, you want to underbake them slightly. Let cool completely.
- Melt the chocolate wafers according to package instructions. Once the cookies have completely cooled, dip half of the cookie into the melted chocolate.
- Place on an elevated cooling rack and allow the chocolate to set-up.
PEANUT BUTTER COOKIE RECIPES:
- Soft Chewy Peanut Butter Cookies
- Peanut Butter Blossoms with Hershey Kiss
- Peanut Butter Chocolate Chip Cookies
- Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
- Gluten-Free Peanut Butter Chocolate Chip Oatmeal Cookies
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Chocolate Dipped Peanut Butter Cookies
- 1 cup Butter
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 1 cup Chunky Peanut Butter
- 2 1/2 cups Flour
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Sugar (for rolling)
- 10 ounces Ghirardelli Melting Wafers or Semi-Sweet Chocolate Chips* or Chocolate Bar
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes or until light and fluffy.
- Add eggs, vanilla, and chunky peanut butter and mix them together.
- Fold in flour, baking soda, baking powder, and salt.
- Cover the dough and chill for at least 30 minutes-1 hour.
- 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.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.