Chocolate-dipped peanut butter cookies

Chocolate-dipped peanut butter cookiesI love peanut butter. I love chocolate. And who doesn’t love cookies? So why don’t we put them all together and create a peanut-buttery-chocolaty bite of goodness?

I found this original recipe on one of my favorite baking blogs–Inspired by Charm. I loved how beautiful they looked, so I had to try making them. They really are easy: All you need to do is make a simple peanut butter cookie recipe, dip each cookie in chocolate, and roll them in your favorite toppings.

The finished product will have everyone thinking you spent hours in the kitchen!



1 cup peanut butter
½ cup unsalted butter, softened
½ cup shortening
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
2½ cups all-purpose flour
Additional granulated sugar (to roll the cookies in)

For the dipping chocolate:
3 cups chocolate chips
1 tablespoon shortening
Your favorite toppings (sprinkles, crushed peanuts, etc.)

Chocolate-dipped peanut butter cookiesDirections:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the peanut butter, butter, and shortening for about one minute. Add 1 cup granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined. Scrape the sides of the bowl if needed. Beat in the eggs and vanilla. Then slowly add the flour and mix until just combined. Cover and chill the dough for an hour.
  2. Preheat the oven to 375°F. Shape the dough into 1¼-inch balls. Roll the balls in graduated sugar to coat. Place the balls 2 inches apart on an ungreased cookie sheet. Flatten with a fork to create grooves along the top of the cookie.
  3. Chocolate-dipped peanut butter cookiesBake for 7 to 9 minutes or until the cookies just begin to brown. Let them cool on the cookie sheet for 1 minute, and then transfer them to a wire rack and let cool.
  4. Once the cookies are cool, melt the chocolate chips and shortening (whatever method you like best) until smooth.
  5. Line your work surface with wax paper or parchment paper. Place your toppings in bowls.
  6. Dip half of each cookie in the chocolate. Then roll the dipped edge into your toppings. Set on wax paper to cool.

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