Chocolate Covered Peanut Butter Cookies

Chocolate Covered Peanut Butter Cookies

  • Author: Jessie
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: Makes 3 Dozen 1x


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


  1. In a stand mixer, cream together butter, sugar, brown sugar, and peanut butter.
  2. Add vanilla and the egg and mix briefly to combine.
  3. Add flour, salt, and baking soda and mix until combined.
  4. 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).
  5. While cookie dough chills, heatĀ oven to 375 degrees F.
  6. Line a baking sheet with a nonstick baking mat or a piece of parchment paper.
  7. Use a 1-inch cookie scoop to form dough into balls and place cookies 1 inch apart on baking sheet.
  8. 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).
  9. Bake cookies at 375 degrees F for 8-10 minutes until lightly browned.
  10. Let cookies cool for a minute or two on the cookie sheet, then remove them to a wire rack to finish cooling.
  11. When cookies have cooled, line them up in a single layer on a piece of waxed paper.
  12. 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).
  13. 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).
  14. 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