These easy chocolate covered peanut butter cookies are perfect for holiday baking. A simple homemade peanut butter cookie recipe with chocolate drizzle and a pinch of salt.
LET’S TALK ABOUT COOKIES!
These here chocolate-y, peanut butter-y beauties are my contribution to this year’s Great Food Blogger Cookie Swap – an annual cookie exchange between a few (and by “few,” I mean 475, YOWZA) food bloggers. I sent out a box of these babies to three lovely bloggers, and in return I received three unique boxes of homemade cookies in the mail (Mail is the best! Cookies are the best! Everything is the best!) Huge huge thanks to Emily from My Mom Made That, Kathy from Penney Lane, and Dahn and Pat from Savor the Best for some amaaaaaaazing cookie care packages!
All of the participating food bloggers are posting their Cookie Swap recipes today, so if you’re seeing an influx of cookie snaps all over the Instagramzzzz, we apologize.
The Great Food Blogger Cookie Swap is organized each year by the loveliest of ladies (that’d be Lindsay of Love and Olive Oil and Julie of The Little Kitchen) as a fundraiser for Cookies for Kids’ Cancer – and this year the swap raised more than $7,000 for the organization! HOORAY!
(PS – if you’re interested in making your own contribution to Cookies for Kids’ Cancer, you can donate RIGHT HURR).
BUT BUT BUT. These cookies. Let’s talk about them.
And, okay, confession: I am not a sweet tooth person.
I make cookies around the holidays, but I make, like, BORING cookies – like the exact same gingersnaps year after year with the occasional sugar cookie thrown into the mix. I am not what you might call (GASP) “a dessert person.”
I will make the occasional exception (umm, or the not-so-occasional, more like all-day-erry-day exception) for soft, buttery peanut butter cookies covered in chocolate.
And OKAY, these cookies aren’t so much COVERED in chocolate as they are…drizzled? In chocolate? But I feel like “drizzle” just doesn’t convey the right chocolatey-feels for this recipe. You know? So Chocolate Covered Peanut Butter Cookies it is.
I decided to flatten these cookies with the bottom of a drinking glass instead of doing the traditional smush-with-a-fork method that’s so typical of peanut butter cookies. It worked just as well, and it left me with a smoother cookie canvas after baking so the texture of the chocolate could really stand out.
I chose to drizzle the chocolate over most of the cookies with a spoon, but I also dipped a few riiiiight on into that chocolate and topped them with a pinch of flaky Kosher salt to mix it up a little.
You could also sprinkle some chopped peanuts onto the finished cookies or add a second drizzle of melted white or dark chocolate to give this easy base recipe even more character. Go nuts (pun intended, OBBBVIOUSLY) and make it your own!
An easy chocolate dipped peanut butter cookie recipe.
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 2 tsp. vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 cup semi-sweet chocolate chips
- In a stand mixer, cream together butter, sugar, brown sugar, and peanut butter.
- Add vanilla and the egg and mix briefly to combine.
- Add flour, salt, and baking soda and mix until combined.
- Cover cookie dough with plastic wrap and refrigerate for 30 minutes to 1 hour (you can leave it in the mixing bowl for this step).
- While cookie dough chills, heat oven to 375 degrees F.
- Line a baking sheet with a nonstick baking mat or a piece of parchment paper.
- Use a 1-inch cookie scoop to form dough into balls and place cookies 1 inch apart on baking sheet.
- Dip the bottom of a drinking glass in flour (you may also need to sprinkle a bit of flour on top of each cookie dough ball so the glass doesn’t stick) and gently press the bottom of the glass down to flatten each cookie a bit. (You could also use the traditional fork-dipped-in-flour method, but I like the flatter cookies for this particular recipe because it helps the chocolate drizzle stand out a little more).
- Bake cookies at 375 degrees F for 8-10 minutes until lightly browned.
- Let cookies cool for a minute or two on the cookie sheet, then remove them to a wire rack to finish cooling.
- When cookies have cooled, line them up in a single layer on a piece of waxed paper.
- Melt chocolate in the microwave (I like to put chocolate chips in a glass measuring cup and microwave for 30 seconds at a time, stirring between each session, until chocolate is smooth and silky).
- Use a spoon to drizzle chocolate over cookies in a back-and-forth motion. (If you prefer, you could also dip cookies directly into chocolate and then top with a sprinkle of flaky salt).
- Let cookies cool for 30-minutes to an hour until chocolate has set. Serve immediately or store in an airtight container on the counter or in the fridge for up to a week.
- Calories: 201