Chocolate Dipped Chewy Peanut Butter Cookies

close up of peanut butter cookie half covered with chocolate and white green and red sprinkles

Chocolate Dipped Chewy Peanut Butter Cookies

These Chewy Peanut Butter Cookies with soft centers and slightly crisp edges are going to be your new favorite cookie! Enjoy them as is, or elevate them by dipping in dark chocolate and decorating with festive holiday sprinkles. Chocolate and peanut butter is a duo that captivates dessert lovers everywhere and I know these will be a hit for Santa and your holiday parties!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 260kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 1/4 cup all purpose flour, spooned and leveled
1 tsp. baking soda
1 tsp. kosher salt
6 Tbsp. unsalted butter, softened
2/3 cup light brown sugar, packed
1/4 cup granulated sugar, plus more for rolling
1/2 cup creamy peanut butter (like Jif or Skippy, not a natural peanut butter)
1 large egg, room temperature
1 large egg yolk, room temperature
1 Tbsp. whole milk
2 tsp. pure vanilla extract
5 oz. Ghirardelli dark chocolate melting wafers
Christmas sprinkles

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpat baking mats. Whisk together the dry ingredients in a medium sized mixing bowl and set aside.
1 1/4 cup all purpose flour, spooned and leveled, 1 tsp. baking soda, 1 tsp. kosher salt
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and peanut butter on medium-high speed until light and fluffy, ~3-4 minutes, scraping down the sides of the mixing bowl as needed.
6 Tbsp. unsalted butter, softened, 2/3 cup light brown sugar, packed, 1/4 cup granulated sugar, plus more for rolling, 1/2 cup creamy peanut butter (like Jif or Skippy, not a natural peanut butter)
Add in the egg and yolk, milk and vanilla, mix again until combined, once again scraping down sides of bowl as needed.
1 large egg, room temperature, 1 large egg yolk, room temperature, 2 tsp. pure vanilla extract, 1 Tbsp. whole milk
Slowly add in the dry ingredients, mixing just until combined. The dough will be really light/fluffy/airy but shouldn’t be overly sticky. You can let the dough sit out for a bit or place in the fridge for just 10 minutes so the flour hydrates the dough making it a bit easier to work with.
Scoop the cookie dough with a 2 Tbsp. scoop and roll in granulated sugar. (should yield ~14-16 cookies)
Place on prepared baking sheets.
Bake for 9-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). They are puffy when removed from oven and will flatten out a bit as they cool.
Swirl a cup around the cookies when still warm if needed to make perfect circles. Let them rest on the cookie sheet for a few minutes then transfer to a wire rack to cool completely.
Melt the chocolate wafers in a microwave safe bowl in 30 second increments until melted completely. Dip half of a cooled cookie into the chocolate and decorate with festive sprinkles. Allow chocolate to set up and harden, and enjoy!
5 oz. Ghirardelli dark chocolate melting wafers , Christmas sprinkles

Video

Notes

Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
To freeze, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary.
Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.

Nutrition