Chocolate Bottom Peanut Butter Cookies
If you love the classic combo of peanut butter and chocolate, these Chocolate Bottom Peanut Butter Cookies are about to become your new favorite cookie. These soft peanut butter cookies have crisp edges, chewy centers, and a smooth chocolate-coated bottom that adds the perfect rich finish.
Servings: 16
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
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.
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.
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
Calories: 333kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 154mg | Fiber: 2g | Sugar: 32g | Vitamin A: 194IU | Calcium: 29mg | Iron: 1mg
