Chocolate Dipped Peanut Butter Cookies (Old-Fashioned Recipe!)
Old fashioned chocolate peanut butter cookies are a family favorite treat! Soft peanut butter cookies are dipped in rich semi sweet chocolate. Made with a handful of pantry staples, these cookies are easy to make inside of one bowl in 30 minutes. Served with a glass of cold milk or warm beverage and you have a treat that any peanut butter and chocolate lover is sure to enjoy!
Peanut butter chips or chocolate chipsto mix into the batter
Flaky saltto sprinkle in the chocolate
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Instructions
Preheat the oven to 350 degrees Fahrenheit then line a sheet pan with parchment paper then set aside.
Melt butter in a small sauce pot over medium heat then allow to cool for at least 10 minutes.
In a medium-sized bowl combine all-purpose flour, baking powder, baking soda, and salt. Whisk to combine then set aside.
Into a large mixing bowl pour melted butter then add creamy peanut butter, brown sugar, white sugar, eggs, and vanilla extract. Whisk until you have a smooth batter.
Next, fold the flour mixture into the wet mixture until everything is well incorporated and you don’t have any streaks of flour. Don’t over-mix.
Use a 1-tablespoon cookie scoop to create peanut butter cookie dough balls. Roll the dough into smooth balls, then place them 2 inches apart onto the prepared cookie sheet. Next, use a fork to create the crosshatch pattern on top.
Bake for 10 minutes or until the edges are lightly golden brown and the centers still a little soft. Allow the cookies to cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.
Dip or drizzle cookies in chocolate
In a medium-sized mixing bowl add chocolate chips and vegetable oil mixing to coat. Set over a double boiler or a small sauce pot with 1 - 2 cups of water. The bowl shouldn’t touch the water. Bring the water to a boil on medium-high heat.
Stir the chocolate occasionally using a spoon or silicone spatula, until all of the chocolate has melted and you have a smooth consistency. (Alternatively, you could melt in the microwave using a microwave-safe bowl. Heat in 30-second intervals until smooth, mixing in between).
Take one cookie at a time to dip into the chocolate. It helps to tip the bowl to one side. Place the dipped cookies onto a parchment paper-lined cookie sheet or plate. Alternatively, you could drizzle the chocolate onto each cookie using a spoon. You might need to add more oil to the chocolate to make it loose enough to drizzle.
Once finished, top with your choice of toppings and then place cookies into the refrigerator for 20 - 30 minutes or until the chocolate has hardened.
Serve and enjoy!
Notes
Wait until the chocolate has fully hardened before trying to store it.Store cookies in an airtight container in the fridge for up to a week or in a freezer-safe bag for several weeks. Thaw in the refrigerator when ready to enjoy. Store any leftover cookie dough in the freezer for 3 months. When ready to bake again, allow cookie dough to thaw completely on the counter then bake as usual. Cookies cooked from the freezer are usually thicker than freshly made. Store any leftover melted chocolate in the refrigerator for up to 2 months. Reheat using the doubler boiler or microwave method.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.