Chocolate Dipped Chewy Peanut Butter Cookies Recipe

Name: Chocolate Dipped Chewy Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter, Softened; 1/2 cups Brown Sugar; 1/2 cups Sugar, Divided; 1/2 cups Creamy Peanut Butter; 1 whole Egg; 3/4 teaspoons Vanilla Extract; 1-1/3 cup All-purpose Flour; 1 pinch Salt; 3/4 teaspoons Baking Soda; 1 teaspoon Coconut Oil; 1/2 cups Semi-Sweet Chocolate Chips; Pretzel, Sea Salt, Or Crushed Nuts, For Topping (optional)

Servings: persons

1/2 cups Butter, Softened
1/2 cups Brown Sugar
1/2 cups Sugar, Divided
1/2 cups Creamy Peanut Butter
1 whole Egg
3/4 teaspoons Vanilla Extract
1-1/3 cup All-purpose Flour
1 pinch Salt
3/4 teaspoons Baking Soda
1 teaspoon Coconut Oil
1/2 cups Semi-Sweet Chocolate Chips
Pretzel, Sea Salt, Or Crushed Nuts, For Topping (optional)

1
Preheat oven to 350u00b0F.
2
In a stand mixer with the paddle attachment cream butterbrown sugar, and half the granulated sugar, until light and fluffy, about 3 minutes. Add peanut butter and mix for 1-2 minutes. Add egg and vanilla. Mix until combined and clump-free.
3
Combine flour, salt and baking soda in a small bowl. Add dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over-mix.
4
Portion dough into 12-16 cookies depending on how big you want them. Add remaining sugar to a small bowl. Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.
5
Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.
6
Melt chocolate and coconut oil in a micorwave safe bowl. Dip cookies into melted chocolate one at a time and place on a parchment-lined baking sheet. Top with pretzel, sea salt, or crushed nuts.
7
Place in the refrigerator to set and enjoy!

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Butter, Softened, 1/2 cups Brown Sugar, 1/2 cups Sugar, Divided, 1/2 cups Creamy Peanut Butter, and more.

Yes, Chocolate Dipped Chewy Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Dipped Chewy Peanut Butter Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions