5 Ingredient Chocolate Dipped Peanut Butter Cookies

This easy recipe for Chocolate Dipped Peanut Butter Cookies has only 5 ingredients, takes under 30 minutes to make and is both dairy and gluten free. These cookies are chewy, perfectly sweetened, loaded with rich peanut butter, dipped in melted dark chocolate and finished with a sprinkle of flaky sea salt. What more could you possibly want in a cookie?!

I love a good cookie recipe, and this chocolate dipped peanut butter number is easily one of the best I have to offer.

Why this recipe works

• Beginner friendly - anyone can make these!
• Only 5 simple ingredients
• Made in 25 minutes
• No electric mixer needed
• Gluten and dairy free
• Chewy, chocolatey, peanutty, sweet, salty and SO amazing!
• Adapted from the Ovenly Cookbook

Essential Ingredients

• Peanut Butter - In order for these to work, they have to be made with thick, old-school processed creamy peanut butter, not the natural kind. The 16.3 oz jar of Skippy contains exactly 1 ¾ cups of peanut butter, which is what's called for in this recipe. So if you want to avoid gunking up your measuring cups with peanut butter, I recommend using that.
• Chocolate – For the best cookies, use the best quality chocolate you can find. I typically use Ghiradelli 60% bars, but you can use a darker chocolate (up to 75%), semi-sweet chocolate or milk chocolate if you prefer. Use a dairy free chocolate if you want them dairy free.
• Flaky Sea Salt – Optional, but recommended. Maldon is my preferred salt for sprinkling on cookies because of it has big large flakes. Fleur de sel, sel gris or any other flaky sea salt will also do the trick. 

Step by Step Instructions

1. In a large bowl, whisk together the brown sugar and eggs until smooth, about 2 mintues by hand. 

2. Add the vanilla and vigorously beat for one minute more. 

3. Add the peanut butter and whisk until it comes together to form a thickened dough that's the texture of frosting, about 2 minutes. 

4. Place in the refrigerator to firm up for ~15 minutes.

5. Preheat the oven to 350 degrees F and line 2 sheet pans with parchment paper. 

6. Scoop roughly 2 tablespoon sized balls onto the sheet pans, leaving about 2 inches between. 

7. Use a fork to gently press down and create a criss cross pattern on each cookie. 

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8. Bake for 14 minutes, or until lightly browned around the outsides. 

9. Let cool completely, then dip each one half way in melted chocolate, letting the excess drip off. Place the cookies right back on the parchment paper to harden, then use a fork to drizzle with any extra chocolate.

10. Sprinkle generously with sea salt while still wet if desired (highly recommended). Let the chocolate harden at room temperature, or speed it up by placing the pan in the refrigerator or freezer. 

Tips for Success

• Don't try to make these with natural peanut butter - they won't have the right texture. Use an old-school processed peanut butter such as Jif or Skippy
• If you want to skip measuring the peanut butter, use a 16.3 oz jar of Skippy. It contains the exact amount needed for this recipe.
• The dough might seem a bit loose at first. It will firm up into a thick cookie dough once refrigerated.
• Make sure you line your sheet pans with parchment paper (NOT wax paper) or a silpat, otherwise the cookies will stick to the pan.
• For best results, melt the chocolate gently either over a double boiler over low heat or in the microwave at half power in 10 second intervals. Stir constantly until just melted.
• If your chocolate seizes up, you can make it more liquidy by adding little bits of oil (coconut or vegetable) ½ teaspoon at a time and stirring until it comes back. 

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