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Chewy and soft on the inside with a light, crisp edge, these Chocolate Dipped Peanut Butter Cookies are the perfect balance of salty and sweet. Made with just four simple ingredients, they come together in seconds and bake up beautifully golden. Each peanut butter cookie dipped in chocolate gets a sprinkle of flaky salt that takes the classic treat to a whole new level. Simple, irresistible, and ready before you know it.
What Makes This Recipe So Good
There’s something special about these Chocolate Dipped Peanut Butter Cookies. They’re chewy, rich, and just the right amount of sweet. The chocolate coating melts perfectly against the soft peanut butter base, creating that classic salty-sweet bite everyone loves.
You only need a handful of ingredients to make them, and they’re ready in minutes. These cookies are the kind of treat that disappears faster than you expect.
What Goes Into These Peanut Butter Cookies
You won’t believe how quick and simple these Chocolate Dipped Peanut Butter Cookies are to make. With just a few pantry staples and a touch of chocolate, you’ll have soft, chewy cookies that look bakery-worthy.
- Smooth Peanut Butter: The heart of this recipe, giving each cookie its rich, nutty flavor and perfectly soft texture.
- Natural Granulated Sweetener: Keeps the cookies sweet and satisfying without being overly rich. You can also use white, raw, or coconut sugar.
- Chocolate Chips: Melted into a silky coating that adds a decadent finish to every bite. Choose sugar-free, semi-sweet, or dark chocolate chips depending on your taste.
- Salt Flakes: A light sprinkle over the chocolate balances the sweetness and brings out the deep peanut butter flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make These Chocolate Dipped Peanut Butter Cookies
- Preheat Oven: Set your oven to 190°C (375°F) and line two baking trays with parchment paper. This helps the cookies bake evenly and release easily when done.
- Mix the Dough: In a medium bowl, combine the peanut butter, sweetener (or sugar), egg, and vanilla. Stir until the mixture is thick and smooth.
- Shape the Cookies: Scoop about one tablespoon of dough for each cookie, roll it into a ball, and gently flatten with your palm or the back of a fork.
- Arrange on Trays: Place the shaped cookies on the prepared baking trays, leaving a little space between each one so they bake evenly.
- Bake to Perfection: Bake for 10 to 15 minutes, or until the cookies are lightly golden on top and set around the edges.
- Cool the Cookies: Let them rest on the tray for about 10 minutes before transferring to a wire rack to cool completely.
- Melt the Chocolate: In a heatproof bowl, melt the chocolate and butter (or shortening) together, stirring until smooth and glossy.
- Dip and Finish: Dip each cookie halfway into the melted chocolate, let the excess drip off, and place on waxed paper. Sprinkle with salt flakes and let set before serving.
Enjoy these Chocolate Dipped Peanut Butter Cookies with a warm cup of Nutella Hot Chocolate for the ultimate chocolate-peanut butter duo. If you’re serving them at brunch, Banana Bread French Toast makes a cozy, sweet complement to their rich flavor. For a fun dessert pairing, Chocolate Peanut Butter Cup Crepes create a dreamy combo that peanut butter lovers will never forget.
Tips For Making These Peanut Butter Cookies
- Make sure your peanut butter is at room temperature. It blends so much easier and gives the cookies that smooth, chewy texture we all love.
- Keep an eye on the oven. These cookies can go from golden to too crisp quickly, and you want that perfect soft center.
- Melt your chocolate gently. I like using short bursts in the microwave and stirring in between—it keeps it glossy and smooth.
- Sprinkle the salt flakes right away while the chocolate’s still shiny so they stick perfectly and add that little pop of flavor in every bite.
Recipe FAQ’s
Yes, you can. Crunchy peanut butter adds a bit of texture and a nice little crunch, but smooth peanut butter gives that classic chewy cookie feel.
Semi-sweet or dark chocolate is perfect because it balances the sweetness of the cookies. If you like things a bit sweeter, go for milk chocolate.
Use short bursts in the microwave and stir between each one, or melt it gently over simmering water in a double boiler until smooth and glossy.
Salted Chocolate Dipped Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter – I use No Sugar, No Salt
- 3/4 cup natural granulated sweetener option to use white sugar, raw sugar or coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup sugar free , semi sweet or dark chocolate chips
- 1 teaspoon butter or shortening
- salt flakes
Instructions
- Preheat oven to 190°C | 375°F. Prepare two baking trays with parchment/baking paper and set aside.
- Combine together peanut butter, sweetener (or sugar), egg and vanilla in a medium-sized bowl and mix well. Scoop out 1 tablespoon of cookie dough per cookie; roll into a ball and flatten with the palm of your hand (or use the end of a fork).
- Bake for 10-15 minutes or until golden. Remove and allow to cool for about 10 minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, melt chocolate and butter (or shortening) together, mixing until smooth. Dip each cookie halfway into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place onto waxed paper; sprinkle with salt flakes and allow to set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have made your chocolate dipped salted peanut butter cookies several times. I really like these cookies! However they burn really fast when baking. My oven works well I don’t have issues with baking any other things. What do you suggest?
Hi Barbara,
If dipped salted peanut butter cookies are burning quickly, here are some suggestions to help prevent that:
Lower the Oven Temperature: Since your cookies are burning, try reducing the baking temperature to around 170°C (340°F). This can help ensure they bake more evenly without burning.
Baking Time: Keep an eye on the cookies as they bake. Start checking them at the 8-minute mark, especially if you’re using a different oven or baking trays. Cookies are often done when they’re just starting to turn golden around the edges.
Oven Placement: Position your baking trays in the middle of the oven. If your oven tends to have hot spots, rotating the trays halfway through the baking process can also help ensure even baking.
Type of Baking Tray: Darker baking sheets can cause cookies to brown faster. If you are using dark pans, consider switching to light-colored, shiny baking sheets for a more even bake.
Silicone Baking Mats: Instead of parchment paper, you could use silicone baking mats. They can help to distribute heat more evenly.
Chill the Dough: If you’re not already doing this, refrigerating the cookie dough for about 30 minutes before baking can help prevent spreading and assist with even cooking.
Adjusting these variables should help you achieve perfectly baked cookies without burning. Enjoy your baking!
I’m curious how far in advance I could make these and how would you store them? I would like to attempt a couple of batches for this weekend.
Is this recipe correct…there is no flour of any variety?
Hi Lisa,
This is a great recipe without flour. Please let me know what you think! Thanks for following along! xo
These cookies were a hit! Slightly crunchy outside, chewy inside.
For those in Canada, I used PC organics smooth peanut butter. The label claims to be ‘smooth’ pb but it’s still got some tiny crunchy bits. Skippy or Kraft pb is smoother.
Used regular white sugar and semi-sweet choco chips.
I only put these cookies in the oven for 10 minutes. These need to cool off a bit before you handle them for the chocolate dip, otherwise they will crumble easily.
Just made these cookies today 🙂 they taste great. I left them in the oven for 12 minutes. They were not super chewy… And the cookie crumbles And falls apart… Any ideas? Thanx for the recipe though and they taste super!
I’m really not sure what could have gone wrong Sabrina. Maybe the peanut butter you used was dry?
any tips on how to half this recipe? stumped when i got to the egg– how would the recipe turn out if i did a whole egg and halved everything else?
Hi Molly! I would suggest beating a whole egg and only using half of it 🙂
Can I use oil or something else instead of butter? Thanks ?
Hi Nittida! Yes you can use oil 🙂 X
Wonderful idea! Thanks for the recipe! They look crisp like gingersnaps…Are they more crunchy or chewy/soft?
These are chewy and soft on the inside and slightly crispy on the outside! Seriously addictive. Thank you for commenting! I love your blog X
Holy Smokes, Good Golly Molly these are off the chain easy and delicious looking. A must try and definitely Pinned! Your line “My husband first introduced me to the concept of sweet and salty way back when I was much younger and easily influenced…last month, to be exact.” had me rolling, you are a funny lady. Thanks Karina!
Hahaha I sometimes wonder if readers ‘get’ my humour. Or lack of! Thank you for appreciating it. And you’re welcome Kevin!