There’s something irresistibly cozy about the combination of peanut butter and chocolate, especially when it transforms simple cookies into a festive treat. The Peanut Butter Chocolate Dipping Cookies Recipe I’m sharing today brings that magic right into your kitchen with its soft, chewy texture and a luscious chocolate dip that’s just begging to be devoured.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Peanut Butter Chocolate Dipping Cookies Recipe
- Top Tip
- How to Serve Peanut Butter Chocolate Dipping Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Peanut Butter Chocolate Dipping Cookies Recipe
Why You'll Love This Recipe
I remember the first time I made these cookies for a holiday gathering—everyone was hooked instantly! What makes this Peanut Butter Chocolate Dipping Cookies Recipe stand out isn’t just the flavors, but how easy it is to whip up a batch and impress friends and family alike.
- Perfect Texture: Soft, chewy peanut butter cookies paired with a creamy chocolate coating that melts in your mouth.
- Simple Ingredients: You probably have everything in your pantry already, making this great for last-minute baking sessions.
- Festive Flair: The fun sprinkles add a pop of color and sparkle, perfect for holiday gifting or party treats.
- Customizable: There’s plenty of room to adjust chocolate types, sprinkles, or even add some extra crunch with peanuts or sea salt.
Ingredients & Why They Work
Each ingredient in this Peanut Butter Chocolate Dipping Cookies Recipe plays its role perfectly, combining for a balanced bite of nutty flavor and indulgent chocolate. Here’s what I use and why:
- All-purpose flour: Provides structure and chewiness without weighing down the cookie.
- Baking powder & baking soda: These leavening agents ensure just the right lift and tenderness.
- Kosher salt: Balances sweetness and enhances the peanut butter’s nutty depth.
- Unsalted butter: Adds richness and moisture; I always use room temperature for smooth mixing.
- Creamy peanut butter: The star ingredient that brings that classic peanut flavor and creamy texture.
- Granulated and light brown sugar: The combo adds sweetness with a hint of molasses from the brown sugar for chewiness.
- Egg: Binds everything together and lends a bit of fluffiness.
- Vanilla extract: Elevates all flavors with a warm, sweet note.
- Semi-sweet chocolate chips: Smooth melting chocolate for dipping, balancing salty and sweet.
- Coconut or vegetable oil: Mixed into the melted chocolate to give it a silky, glossy finish.
- Holiday sprinkles: For the festive touch and crunch after dipping the cookies in chocolate.
Make It Your Way
One of my favorite things about this Peanut Butter Chocolate Dipping Cookies Recipe is how easy it is to personalize. I often switch up the dips and toppings to suit the occasion or my mood—don’t hesitate to get creative!
- Variation: Once, I swapped the semi-sweet chocolate for dark chocolate, and the slightly bitter tone paired beautifully with the peanut butter’s sweetness—highly recommend if you like a richer flavor.
- Diet-Friendly Adjustments: You can swap granulated sugar for coconut sugar or another substitute for a slightly healthier option, but make sure to keep the moisture balance by not overdoing the swaps.
- Seasonal Changes: For Valentine’s Day, using pink and red sprinkles adds a charming touch; for other holidays, pick themed sprinkles or crushed nuts instead.
- Crunch Factor: Toss some chopped peanuts on top of the chocolate while it’s still wet for an extra texture boost that I absolutely love.
Step-by-Step: How I Make Peanut Butter Chocolate Dipping Cookies Recipe
Step 1: Prep the Essentials
Start by lining a large baking sheet with parchment paper and preheating your oven to 375°F. This step is crucial for ensuring your cookies bake evenly and don’t stick to the pan. While the oven heats, sift together the flour, baking powder, baking soda, and salt in a medium bowl. Sifting helps avoid clumps and creates a lighter dough.
Step 2: Cream the Butters and Sugars
In a larger bowl or your stand mixer, beat the butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture looks smooth and fluffy. This usually takes about 2-3 minutes with a paddle attachment. The creaming step is key to achieving that melt-in-your-mouth softness in the cookie.
Step 3: Add the Egg and Vanilla
Incorporate the egg and vanilla extract, mixing until everything is light and fully blended. The egg helps bind the ingredients and add moisture, so don’t skip this!
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry flour mixture into the wet ingredients. I like to add it in small batches, mixing carefully and scraping down the sides of the bowl to make sure nothing’s left behind. Stop mixing as soon as the dough combines evenly; overmixing can make the cookies tougher.
Step 5: Shape & Bake
Use a medium cookie scoop or spoon to drop even-sized dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Then, take a fork and gently press each cookie down twice in a crisscross pattern—this gives the classic peanut butter cookie look without flattening them too much. Bake for 10 to 12 minutes until the edges look set but the centers are still soft. Let the cookies cool completely on a rack before dipping.
Step 6: Melt and Dip the Chocolate
Melt the chocolate chips in a microwave-safe bowl, heating for one minute, then stirring well. Heat in additional 30-second bursts until fully melted and smooth. Stir in the coconut or vegetable oil for that glossy finish. Dip each cooled cookie halfway into the chocolate, place them on parchment paper, then sprinkle with your favorite holiday sprinkles. Allow the chocolate to firm up—usually about an hour at room temperature.
Top Tip
Through years of trial and error, I found that letting the cookies cool completely before dipping is non-negotiable for clean, smooth chocolate coverage. If the cookies are even slightly warm, the chocolate won’t set properly, and you might end up with messy drips.
- Cool Thoroughly: Always wait until the cookies are room temperature before dipping to avoid melting the chocolate.
- Use Room Temperature Butter: This ensures smooth creaming for perfectly tender cookies.
- Don’t Overmix Dough: Overworking the flour can cause tougher cookies, so mix just until combined.
- Chocolate Melting: Add a little coconut or vegetable oil to the chocolate for a shinier dip and easier slicing after it sets.
How to Serve Peanut Butter Chocolate Dipping Cookies Recipe
Garnishes
I usually stick to holiday-themed sprinkles because they’re colorful and festive, but sometimes I swap them out for chopped roasted peanuts to add a satisfying crunch and extra peanut flavor. Sea salt sprinkled lightly over the chocolate dip is a game-changer if you’re a fan of sweet and salty combos like me.
Side Dishes
These cookies pair beautifully with hot cocoa or a big mug of coffee—perfect for chilly evenings or holiday parties. I’ve also served them alongside peppermint bark or cinnamon-spiced nuts for a festive dessert spread that impresses every time.
Creative Ways to Present
For gift-giving, I like to stack these cookies in clear cellophane bags tied with a ribbon, or arrange them on holiday platters lined with festive napkins. For a party, you can set out small bowls of different sprinkles and chopped nuts to let guests dip their own cookies—a fun and interactive twist everyone loves!
Make Ahead and Storage
Storing Leftovers
I keep leftover Peanut Butter Chocolate Dipping Cookies in an airtight container at room temperature, and they stay soft and delicious for up to 7 days. Just be sure to separate layers with parchment paper to keep the chocolate from sticking together.
Freezing
These cookies freeze remarkably well, which is perfect since the recipe makes a big batch. I freeze them after dipping and setting the chocolate, placing parchment paper between layers to prevent sticking. They last for about 3 months frozen and thaw quickly at room temperature when you want a treat.
Reheating
If you want to warm them up, I recommend a quick 10–15 second zap in the microwave—it’s enough to soften the peanut butter and enhance the flavors without melting the chocolate too much. Just watch closely to avoid overheating.
Frequently Asked Questions:
Yes! Using salted butter is fine, but since salted butter contains salt already, you should omit the additional ½ teaspoon of kosher salt in the recipe to avoid over-salting.
Absolutely, you can roll the cookie dough in granulated sugar before baking for extra sweetness and a slight crunch. However, keep in mind the chocolate dip already adds sweetness, so use sugar sparingly if you prefer less sweet cookies.
Yes, melting wafers can be used instead of chocolate chips, and they often melt more smoothly, which is handy for dipping. Just be sure to follow the melting instructions on the packaging to avoid burning.
They do freeze well! I recommend freezing the cookies after they’re fully dipped in chocolate and the coating has set. Store them in an airtight container with parchment paper layers, and they’ll keep for up to 3 months in the freezer.
Final Thoughts
This Peanut Butter Chocolate Dipping Cookies Recipe holds a special place on my holiday baking list because it’s so reliably delicious and fun to share. Whether you’re making these with kids, gifting them, or just treating yourself, I promise they’ll bring a smile to your face—just like they did to mine. Give them a try, and enjoy every gooey, chocolatey bite alongside the people you love!
Print
Peanut Butter Chocolate Dipping Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Christmas Cookies combine classic peanut butter flavor with a festive twist of chocolate dip and holiday sprinkles. Soft, buttery, and deliciously chocolate-coated, these cookies are perfect for holiday gatherings or gifting.
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour sifted
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- ½ teaspoon vanilla extract
Chocolate Dip & Decoration
- 2 cup semi-sweet chocolate chips
- 2 teaspoon coconut or vegetable oil
- 3 tablespoons holiday sprinkles
Instructions
- Prepare Oven and Baking Sheet: Prepare a large baking sheet by lining it with parchment paper and preheat the oven to 375°F to ensure it reaches the correct temperature before baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and kosher salt to distribute the leavening agents and salt evenly.
- Cream Butters and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, cream the unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar together until smooth and fluffy, which usually takes a few minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until the batter is light and fluffy, helping to incorporate air for a tender texture.
- Combine Dry and Wet Mixtures: Slowly add the dry ingredients to the wet ingredients while mixing until just combined. Be sure to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Shape Cookies: Use a medium cookie scoop to portion the cookie dough onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Flatten Cookies: Using a fork, gently press down each cookie dough ball in a crisscross pattern with two presses per cookie, taking care to keep the round shape intact.
- Bake: Bake the cookies in the preheated oven for 12 minutes, or until the edges are lightly golden but centers are still soft.
- Cool Cookies: Remove from the oven and transfer the cookies to a cooling rack. Allow them to cool completely before decorating.
- Melt Chocolate: In a small mixing bowl, melt the semi-sweet chocolate chips in the microwave for 1 minute, stir, then continue melting in 30-second intervals, stirring after each, until completely smooth.
- Add Oil to Chocolate: Stir in the coconut or vegetable oil to the melted chocolate to achieve a smooth, glossy texture ideal for dipping.
- Dip Cookies: Dip each cooled cookie halfway into the melted chocolate, then place them on parchment paper.
- Add Sprinkles: Immediately sprinkle holiday sprinkles over the chocolate-dipped portions of the cookies before the chocolate sets.
- Set Chocolate: Allow the chocolate dipped cookies to set at room temperature for 1 hour, or until the chocolate has hardened.
Notes
- Store cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
- Salted butter can replace unsalted butter, but omit the ½ teaspoon of kosher salt if using salted butter.
- These cookies freeze well for up to 3 months when stored in an airtight container, perfect for making ahead.
- Melting wafers can be used instead of chocolate chips for easier melting and smoother coating.
- Rolling cookie dough balls in granulated sugar before baking adds extra sweetness, but the chocolate dip usually provides enough.
- For variation, top cookies with crushed peanuts along with sprinkles for a crunchy texture and salty flavor.
- Replace sprinkles with festive mini M&Ms for a colorful, chocolaty twist.
- Enhance flavor by sprinkling sea salt on the chocolate-coated cookies before it sets.
- Swap out semi-sweet chocolate chips with milk chocolate for a sweeter taste or dark chocolate for a richer flavor.
- Change sprinkles according to the holiday to use these cookies year-round for occasions like Valentine's Day, Easter, or Halloween.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
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