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

5 Ingredient Chocolate Dipped Peanut Butter Cookies

  • Author: Nicole Gaffney (
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


This recipe for 5 Ingredient Chocolate Dipped Peanut Butter Cookies is CRAZY easy to make, and just happens to be naturally dairy and gluten free! Adapted from the Ovenly Cookbook. 


  • 1 1/2 cups light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups smooth peanut butter *(see note)
  • 6 ounces semi-sweet chocolate, melted **(see note)
  • flaky sea salt for sprinkling (optional)


  1. In a large bowl, whisk together the brown sugar and eggs until smooth, about 2 mintues by hand. Add the vanilla and vigorously beat for one minute more. 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.
  2. Preheat the oven to 350 degrees F and line 2 sheet pans with parchment paper. 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. 
  3. Bake for 14 minutes, or until lightly browned around the outsides. 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. 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. 


*This recipe works best with the thick, old-school processed peanut butter. People have reported good results with a natural peanut butter, though I have yet to try it. If you go that route, my best advice is to make sure the peanut butter is well mixed and not too oily / runny. It was noted on another blog that the 16.3 oz jar of Skippy contains exactly 1 3/4 cups of peanut butter, so I tried it, and it was correct. So if you want to avoid gunking up your measuring cups with peanut butter, I recommend going that route.

If you use a brand of peanut butter that doesn’t contain salt, it’s important to add 1/4 teaspoon of salt to this recipe. 

**Melt chocolate gently for best results. I melt mine i a double boiler over low heat while stirring constantly, but you can also do it in the microwave at half power in 10 second increments, stirring after every one. If your chocolate seizes up, you make it more liquidy by adding little bits of oil (coconut or vegetable) 1/2 teaspoon at a time and stirring until it comes back. 

Keywords: chocolate, peanut butter, cookies, easy, christmas, gluten free, dairy free