These Chocolate Dipped Peanut Butter Cookies are a perfect combination of two classic flavors: rich, nutty peanut butter and decadent chocolate. The soft, chewy cookies are dipped in melted chocolate and decorated with your favorite sprinkles, creating the perfect little treat for any occasion or holiday.
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.
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. You can also use melting wafers found in the baking section of most grocery stores. It is not recommended to use white chocolate chips, then tend to burn in the microwave. If you want to use them, melt them slowly over a water bath on the stove. See below for more information on how to properly melt your chocolate.
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.
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 for Making the Perfect Peanut Butter Chocolate Dipped Cookies:
- 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.
- Cool the cookies completely before dipping. Allowing the cookies to cool completely ensures that the chocolate coating adheres properly
- Dip in warm chocolate. Use a deep enough bowl (or glass pyrex measuring jug) filled with warm, melted chocolate to ensure even coating.
- 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.
- 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.
- 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.
Methods for Melting Chocolate
There are several methods for melting chocolate, each with its own advantages and considerations. Here’s a guide to the most common techniques:
Microwave: Speedy Convenience
The microwave offers a quick and convenient method for melting chocolate and this is the one I opt for when baking with my daughter because it is easier. However, it requires careful attention to avoid overheating and it does not work with white chocolate chips, white melting wafers do work though. Start with short intervals, stirring frequently, until the chocolate is smooth and melted.
Double Boiler: The Gentle Approach
The double boiler method is the gentlest and most foolproof way to melt chocolate. It involves placing chocolate in a heat-proof bowl set over a saucepan of simmering water. The indirect heat ensures even melting and prevents scorching.
Festive Variations
Don’t like semi-sweet chocolate? Use any melting chocolate you prefer. These are perfect for getting creative & festive!
- Milk Chocolate
- Dark Chocolate
- White Melting Chocolate
- Candy Wafers
Love Cookies? Check these out!
The Perfect Oatmeal Raisin Cookies
Meyer Lemon Drop Shortbread Cookies
Simple Strawberries & Cream Shortbread Cookies
If you try these Chocolate Dipped Peanut Butter Cookies or any of my other recipes tag me on Instagram. Comment & rate below!
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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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