Salted Chocolate Dipped Peanut Butter Cookies! (LOW CARB) Chewy and soft on the inside with a slight crispiness on the outside!
Flourless 4 ingredient peanut butter cookies that take about 50 seconds to mix, 10 minutes to bake and 2 minutes to eat a whole tray full (not that I did that)…..pimped up, dipped in chocolate and sprinkled with salt flakes.
Can I just remind you how much of a fan I am of minimal ingredient anythings? Especially those situations we all have when a strong craving hits so hard and slaps you upside the face, the last thing you want to do is wait around for cookie dough to chill out in the fridge. I mean, there’s a thing called desperation that waits for no one. And I know I’m not just speaking to myself out loud.
Yes. I’m talking to you too.
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.
But. His interpretation didn’t win me over. Because who in their right mind dips french fries into chocolate sundaes? Well, apparently he does. And now so do my kids. Yeah…thanks Paul.
Anyway…the salt from the french fries that lingered in my chocolate sundae experiment hit my taste buds and popped my sweet/salty cherry. A memory that has always lingered with the voices in the back of my brain.
So, it was only logical to pimp up some pretty fine peanut butter cookies, dip em in chocolate and salt them up with flakes. And these are so easy, I could cry, but I won’t.
Ready? Mix the ‘so-called’ cookie dough. Roll into balls. Flatten with love.
Bake until they’re so perfectly golden. Cool. Dip in chocolate. (That’s my favourite part).
Allow them to set. Lick any excess dipping chocolate off of your fingers. Wash your hands.
(Hygiene = Important)
Sprinkle with salt. And place the whole tray in the freezer, except for two. Because you will want the whole tray.
Salted Chocolate Dipped Peanut Butter Cookies
- 1 cup smooth peanut butter (I use No Sugar, No Salt)
- 3/4 cup natural granulated sweetener (I used a natural granulated sweetener to keep these low carb, but you can 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
- 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.
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?
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
Margaret Ann @ MAK and Her Cheese says
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!