Chocolate-Dipped Peanut Butter Cookies


These Chocolate-Dipped Peanut Butter Cookies are one of our favorite cookies, and they’re gluten-free!

Chocolate-Dipped Peanut Butter Cookies
Yield: 44 cookies • Preparation: 30 minutes • Bake: 8 minutes • Cool: 2½ hours
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  1. 1 cup creamy peanut butter
  2. 1 cup sugar
  3. 1 teaspoon vanilla extract
  4. 1 large egg
  5. 2 cups semisweet chocolate morsels
  6. Garnish: finely chopped salted peanuts
  1. Preheat oven to 350°.
  2. Line 2 rimmed baking sheets with parchment paper. Set aside.
  3. In a medium bowl, combine peanut butter, sugar, vanilla extract, and egg. Beat at medium speed with an electric mixer until ingredients are incorporated.
  4. Using a levered 1-teaspoon scoop, divide dough into portions, and place 2 inches apart on prepared baking sheets. Using the bottom of a glass dipped in additional sugar, flatten cookies.
  5. Bake until cookies are puffed and set, approximately 8 minutes. Let cool on baking sheets for 1 to 2 minutes. Transfer to wire cooling racks, and let cool completely.
  6. In a small bowl, melt chocolate morsels according to package directions. Dip 1 end of cookies into melted chocolate, and place on a wire cooling rack.
  7. While chocolate is still wet, garnish with chopped peanuts, if desired. Let cool until chocolate is firm, approximately 2 hours.
  8. Store in between layers of waxed paper in an airtight container at room temperature for 2 to 3 days.
TeaTime Magazine
 From Tea & Sweets, published 2014


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