If you love peanut butter cups, then these will certainly be your cup of tea…
What could be better than an easy one bowl cookie? A cookie that’s gluten-free, egg-free, and coated in chocolate. These pretty little Chocolate Dipped Peanut Butter Cookies are made with only 5 ingredients. Yes, you read that right. Only five ingredients!
If you are feeling festive, just add your favorite sprinkles, crushed candies, or chopped nuts after dipping. Don’t care for semi-sweet chocolate? Try milk or white instead. They are perfect for any holiday, any occasion, or my personal favorite… just because. No matter which way you serve them, you’ll be glad you whipped up a batch.
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What You’ll Need:
All-Natural Peanut Butter- Use a quality peanut butter without added oils or sugars. The only ingredients should be peanuts and salt or just peanuts.
Almond Flour– I find mine in the bulk section of my local market, but all of the big box stores carry it.
Maple Syrup- The real deal maple syrup only.
Vanilla Extract
Semi-Sweet Chocolate Chips- Allergen free if needed. Melt one cup first and melt more as needed to finish dipping. White or milk chocolate are great options. You can also use melting wafers found in the baking section of most grocery stores.
Glass Measuring Cup- If you don’t have one, then you will need something in a similar shape that is also heat proof. The narrow deep shape of a one-cup measuring jug is perfect for dipping the cookies. Too wide of a container and it might be a bit of a struggle to do properly.
I have only ever used the microwave to melt the chocolate. Heat slowly in 20-30 second intervals (stirring in between as needed), but if you prefer to use a water bath method to melt the chocolate, I am sure that will work too.
Small Cookie Scoop– (optional) You could use a spoon and round them off in your hands, then stamp with a fork just before baking.
Baking Sheet(s)– They don’t spread out too much but space them out far enough so you can stamp them.
Silicone Baking Mats or Parchment Paper- One of these is must because we are dipping the cooled cookies in chocolate and need a non-stick surface. I prefer the silicone mats because they slide off VERY easily after the chocolate has set.
Cooling Rack– Make sure the cookies are fully cooled before dipping so they don’t break.
Tips & Tricks:
When combining the ingredients, mix until the dough thickens. About 30 seconds to 1 minute. It may start off a little loose. Don’t be tempted to add more almond flour. Keep stirring.
After dipping the cookies in chocolate and decorating, place the tray(s) in the fridge for about 30-60 minutes to fully set. If you have excess chocolate, use a butter knife or toothpick to carefully swipe any large amounts of chocolate before putting them on the tray to set.
Because these are egg-free, they are ok to keep in an air-tight container on the counter for up to 3 days. As long as your kitchen is cool enough for the chocolate, room temperature is perfectly fine. If it is particularly warm, keep the cookies in the fridge for up to one week, but I don’t think they will last that long.
Don’t like semi-sweet chocolate? Use any chocolate chips you prefer. Try white, milk, or any other melting chocolate/wafers. These are perfect for getting creative & festive.
When using the fork to stamp, spray with non-stick cooking oil to prevent sticking. There’s no mistaking that these are peanut butter when you’ve “branded” them with a fork.
Love Cookies?
Try my other Peanut Butter Cookies. If you love shortbread, then the Meyer Lemon Drop and Strawberries & Cream Shortbreads are a MUST TRY!
If you try these cookies or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
Chocolate Dipped Peanut Butter Cookies
Equipment
- 1-2 Large Baking Sheets
- Silicone Mats or Parchment Paper
- 1-cup Glass Measuring Jug
- Small Cookie Scoop
- Fork
Ingredients
- 1 cup all-natural peanut butter, no added oils or sugars
- 1 cup almond flour
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1-2 cups semi-sweet chocolate chips, allergen free (if needed)
- sprinkles, crushed candies, or any other decorations of your choice OPTIONAL
Instructions
- Prep your baking sheet(s) with silicone mats or parchment paper and pre-heat your oven to 350 F.
- In a medium mixing bowl, combine the peanut butter, maple syrup, vanilla, and almond flour. Mix well until a thick, paste like dough forms.
- Use a small cookie scoop and space them apart enough to press down with a fork (spray the fork with non-stick cooking oil to prevent sticking). When all the dough is scooped onto the try, gently press across then again the other direction as seen in the photo.
- Bake on the middle rack for 12-15 minutes and in batches if needed.
- Let them cool completely on the baking sheet before transferring to a cooling rack.
- Make sure they are not warm anymore before dipping to prevent cracking in the chocolate.
- To decorate: get your sprinkles or other decorations ready to go.Prepare the chocolate: measure one cup of chips into the glass measuring jug and microwave in 20-30 second intervals, stirring as needed until smooth and melted. Melt more chocolate as needed to finish dipping all of them.
- Dip one cookie at a time, half way in to the chocolate. Let any excess "drip" off and place back on the baking sheet with the silicone mat or parchment paper.
- When all the cookies are dipped, add your decorations before it sets.
- Place the tray in the fridge for up to one hour or until fully set and enjoy!
- Store in an air-tight container on the counter of a cool room for up to 3 days or in the fridge for up to one week.
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