Chocolate Dipped Peanut Butter Cookies

Indulge in homemade chocolate dipped peanut butter cookies, combining the classic flavors of creamy peanut butter and rich chocolate for a delectable treat that's perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chilling and cooling time 2 30

Total Time 2 52

Servings cookies

Calories 472kcal

Author Wanda Simone

Equipment

2 baking sheets lined with parchment paper or a silicone mat
measuring cup and spoons
knife
mixer and mixing bowl
2 Tablespoon cookie scoop (optional) or large spoon
wire cooling rack
microwave-proof bowl

Ingredients

½ cup unsalted butter room temperature
½ cup granulated sugar
½ cup light brown sugar packed
½ cup smooth peanut butter
1 large egg room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups (or 12 ounces) semi sweet chocolate chips or chocolate squares
1 Tablespoon coconut oil
1 cup peanuts, chopped (optional for garnish)

Instructions

Preheat the oven to 350 °F.
In a mixing bowl, cream the butter, granulated sugar, light brown sugar, and peanut butter on medium high speed for 2 to 3 minutes or until pale.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup smooth peanut butter
Add the egg and vanilla extract and mix on medium high speed for 1 to 2 minutes or until pale and fluffy.
1 large egg, 1 teaspoon vanilla extract
Add flour, baking soda and salt and mix until just combined.
1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Use a 2 Tablespoon cookie scoop or large spoon to scoop balls of dough onto the parchment paper lined baking sheets. I added 6 to each sheet to give the cookies some room to spread.
Put them in the fridge for 20 to 30 minutes.
Bake the cookies for 10 to 12 minutes or until puffy and set around the edges. You may need to do them in 2 batches depending on the size of your oven.
Remove from the oven and let them cool on the pan for 10 minutes.
Transfer to a cooling rack and let them cool completely.
Once the cookies have cooled, add the chocolate and coconut oil to a microwave-able bowl that is at least 1 inch bigger than the cookies.
1½ cups (or 12 ounces) semi sweet chocolate chips or chocolate squares, 1 Tablespoon coconut oil
Melt the chocolate with the coconut oil in the microwave in 30 second intervals, stirring between each interval.
Dip half of each cookie in the melted chocolate and place it back on the cooling rack.
Sprinkle with chopped peanuts while the chocolate is still wet (if desired).
1 cup peanuts,

Notes

Do not bake the cookies on two racks in the same oven, as they won't cook evenly. If you're oven isn't big enough to fit two baking sheets side-by-side, make them in separate batches. Keep the waiting batch in the refrigerator until it is ready to go in the oven.

Nutrition