5 Ingredient Chocolate Dipped Peanut Butter Cookies

Closeup of a single peanut butter cookie that has been drizzled with chocolate.

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?!

5 from 2 votes

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Course: cookies

Cuisine: American

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

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Calories: 207kcal

Author: Nicole Gaffney (ColeyCooks.com)

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

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.
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.
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.
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.

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