Chocolate Dipped Peanut Butter Cookies

Hi friends! I’d like to take the chance today to tell you about my new favourite cookies: Chocolate Dipped Peanut Butter Cookies. They’re from The Cookie Book, and they’re the I accidentally stumbled across said book online randomly, and despite never having heard of it before, I just had to have it! You can guess what happened next – it has since turned out to be one of my favourite cookbook discoveries. Like, ever. Every single recipe in the book sounds delicious and I’ve already bookmarked the majority of the pages for some festive baked gifting.

Now, let me tell you about these cookies.

The very first time I flipped through the book, I knew these Chocolate Dipped Peanut Butter Cookies were the perfect choice for us. I love cookies, Boyfriend peanut butter, and everyone loves the two combined – right? These are the ‘Super Peanut-y Peanut Butter Cookies’ from the book, and they seriously spoke to my soul. It was love at first sight. Now, I love a peanut butter cookie as much as the next girl, but the thoughts of dipping that cookie in melted chocolate was too much to resist! Yum!

These are on a whole other level to your average peanut butter cookies – they are ahhmazing. They’re pretty much my dream cookie: crispy on the edges, chewy in the centre, and decadently buttery + sweet. Boyfriend & I ate our first batch unadorned, and they were so good I didn’t want to share any. While baking our second batch, I nailed down my dipping technique: dip in dark chocolate and sprinkle with flaky sea salt. And so they came to be: Chocolate Dipped Peanut Butter Cookies. It’s a real more is more situation, but I promise you’ll love it. Be warned: they are highly addictive.

Happy baking, friends!

Chocolate Dipped Peanut Butter Cookies

Super peanut-y peanut butter cookies, dipped in dark chocolate.
Yield: 25 cookies
Author: Passionate Baker, adapted from Rebecca Firth


for the cookies:

  • 165 g light brown sugar
  • 160 g crunchy natural peanut butter
  • 58 g salted butter, room temp
  • 50 g granulated sugar
  • 1 large egg, room temp
  • 40 mls groundnut oil
  • 1.5 tsp vanilla extract*
  • 180 g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50 g salted roasted peanuts, roughly chopped

for the chocolate:

  • 225 g dark chocolate, chopped into pieces
  • 30 g butter, chopped into similar sized pieces
  • coarse sea salt


  • Preheat the oven to 180C and line several baking sheets with parchment paper; set aside.
  • In a large bowl, use an electric whisk to combine the brown sugar, peanut butter, butter & granulated sugar until smooth, about 4 minutes. Add the egg to the mixture & beat until incorporated, being sure to scrape down the sides. Add the oil and vanilla extract, and combine fully.
  • In a different bowl, whisk together the flour, bicarbonate and baking powder. Pour the flour mix into the butter mixture and beat with the mixer on slow until everything is just combined. Use a spatula to add the peanuts into the mix and make sure you’ve scraped down the sides.
  • Roll the dough into small balls (weighing 14g each, which looks small but is actually the perfect size!) and gently press them into small disks before placing on the prepared baking sheet, leaving about 2 inches between each. Repeat with the remaining dough**.
  • Using the tines of a fork, gently press across the tops of the cookies to create a design. The cookies can be kept in the fridge while waiting for the oven to preheat.
  • Bake the sheet of cookies for 7-9 minutes, or until they are just ever so slightly beginning to brown. The cookies will be extremely soft when removed from the oven, so leave to cool on the sheet for a few minutes before moving to a wire rack to cool completely.
  • In a smallish bowl, combine the chocolate and the butter. In bursts of 20 seconds, gradually melt the two together in the microwave. Be very careful to take it out after each 20 seconds and to stir thoroughly, as this can easily burn.
  • When the cookies are completely cooled, gently dip one side of each into the bowl of melted chocolate. Place the half-dipped cookie onto a wire rack to dry and sprinkle the chocolate with a small pinch of coarse sea salt***. Enjoy!


* I always use homemade vanilla extract
** the dough can be frozen at this point, after it has been shaped into dough balls and lightly pressed. Dough will last in the freezer for months and can be baked from frozen at 180C for 9-11 minutes.
*** at this stage, the cookies could also be sprinkled with more chopped peanuts, which is obviously highly recommended.

Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!

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