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?!

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

Top view of peanut butter cookies dipped in chocolate and sprinkled with sea salt spread out on a wood tabletop.

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. 
Stack chocolate-dipped peanut butter cookies on a wood table.

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 extract 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. 

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. 

chocolate dipped peanut butter cookies on a sheet pan

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. 
Top view of chocolate dipped peanut butter cookies, one of which has a bite from it.

Faq

Can these cookies be frozen?

Yes! I recommend freezing the fully baked and cooled cookies on a sheet pan, then once frozen transfer them to a zip-top bag and store in the freezer for up to 6 months. Simply defrost at room temperature and enjoy.

Can I skip the chocolate for a plain peanut butter cookie?

Totally, these are just as good without the chocolate if you're a peanut butter purist.

Can I substitute flax eggs for the eggs?

No. Unfortunately these cookies need the eggs in order to form properly. Try these Paleo Chocolate Chunk Cookies with a flax egg instead.

Closeup of a single peanut butter cookie that has been half dipped in chocolate.

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

Closeup of a single peanut butter cookie that has been drizzled with chocolate.
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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?! 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 207kcal

Ingredients

  • 1 ½ cups light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¾ cups smooth peanut butter * see note
  • 6 ounces chocolate ¾ cup chocolate chips, melted **(see note)
  • flaky sea salt for sprinkling optional

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. Place in the refrigerator to firm up for ~15 minutes.
  4. Preheat the oven to 350 degrees F and line 2 sheet pans with parchment paper.
  5. Scoop roughly 2 tablespoon sized balls onto the sheet pans, leaving about 2 inches between. Use a fork to gently press down and create a criss cross pattern on each cookie. 
  6. Bake for 14 minutes, or until lightly browned around the outsides.
  7. 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.
  8. 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. 
  9. Store cookies in an air-tight container at room temperature for up to 5 days or refrigerate for up to a week.

Notes

  • 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. 

Nutrition

Calories: 207kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 91mg | Potassium: 150mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Calcium: 24mg | Iron: 1mg

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8 Comments

  1. 5 stars
    I made these cookies for friends and family for Christmas this year and it’s a hit! Make sure to *generously* salt them.

  2. 5 stars
    OMG! This is a fantastic recipe. So simple. The cookies are sublime, and they stay chewy for days. My kids made them without the mixer, and they came out so good it was surprising.

    1. Thanks so much for the comment, Ken! I'm so happy to hear how much you loved these cookies. It really is such an awesome recipe!