Description
These Chocolate Dipped Peanut Butter Cookies combine the rich flavors of peanut butter and dark chocolate in a soft, chewy cookie. Enhanced with a sprinkle of finishing salt, these cookies offer a perfect balance of sweet, salty, and chocolatey goodness. Ideal for peanut butter lovers looking for a decadent yet simple homemade treat.
Ingredients
Scale
Dry Ingredients
- 1 â…› cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup light brown sugar, packed
- ½ cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 egg yolk
Additional Ingredients
- 1 cup peanut butter chips
- 1 cup dark chocolate chips (Ghirardelli 72% dark chocolate recommended)
- 3 Tbsp flake finishing salt
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the cookies.
- Prepare Baking Sheets: Line two to three baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Wet Ingredients: In a stand mixer bowl or mixing bowl using a handheld mixer, combine softened butter, peanut butter, light brown sugar, white sugar, vanilla extract, 1 egg, and 1 egg yolk. Beat on medium-high speed for 4-5 minutes until the mixture lightens in color and becomes fluffy and airy.
- Add Dry Ingredients and Chips: Turn off the mixer and add flour, salt, baking powder, and baking soda to the bowl. Mix on low speed until just combined. Fold in the peanut butter chips with one last mix.
- Scoop Dough: Using a spoon or cookie scoop, form mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart as the cookies won’t spread much.
- Bake and Spread: Bake cookies for 6 minutes. Remove from the oven and quickly but firmly drop the cookie tray onto the counter from about 5 inches up to encourage spreading. Repeat this dropping 4-5 times. Return cookies to oven and bake for an additional 3-4 minutes. Cookies should remain light in color when done.
- Final Spread and Cooling: After removing from the oven, repeat the dropping process another 3-4 times to spread the cookies evenly, then let them cool on the tray.
- Melt Chocolate: Place dark chocolate chips in a microwave-safe dish and melt in 15-second intervals, stirring between intervals until smooth.
- Dip Cookies: Dip each cooled cookie halfway into the melted chocolate, then immediately sprinkle with a pinch of flake finishing salt. Allow chocolate to cool and harden completely.
- Storage and Serving: Best enjoyed the same day or next day. Store leftovers in an airtight container for up to 5 days to maintain freshness.
Notes
- Dropping the cookie tray onto the counter helps the cookies spread evenly without overbaking.
- Using high-quality dark chocolate enhances the flavor of the cookies.
- Flake finishing salt adds a delightful contrast that enhances the sweet and savory balance.
- These cookies can be stored at room temperature in an airtight container for up to 5 days.
- For best results, let the chocolate dip fully set before serving.
