Chocolate-Dipped Peanut Butter Cookies

A single chocolate-dipped peanut butter cookie is held between two fingers, ready to be eaten!

Chocolate-Dipped Peanut Butter Cookies

These rich, delicious chocolate-dipped peanut butter cookies add a special touch to an everyday cookie. The chewy cookie is dipped in dark chocolate, creating an enticing shine and sultry chocolate flavor to every bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 237kcal

Author Marly McMillen

Ingredients

1 cup creamy peanut butter
½ cup vegan butter, softened
½ cup brown sugar , firmly packed
¾ cup granulated sugar , divided
1 tablespoon chia seeds
3 tablespoons plant-based milk
1 teaspoon apple cider vinegar
1 tablespoon vanilla extract
1½ cups whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda

Chocolate Topping

1½ cups Dairy free chocolate chips
1 tablespoon Coconut Oil (See note)
2 tablespoons Chopped Peanuts

Instructions

Preheat oven to 375°F/191°C. Line cookie sheets with parchment paper or a silicone baking sheet.
In a large bowl beat together peanut butter, butter, brown sugar, and a half cup of granulated sugar (reserving 1/4 cup for rolling cookie dough balls) until light and creamy. Add chia seeds, plant-based milk, apple cider vinegar and vanilla. Beat again until combined.
1 cup creamy peanut butter, ½ cup vegan butter, softened, ½ cup brown sugar, ¾ cup granulated sugar, 1 tablespoon chia seeds, 3 tablespoons plant-based milk, 1 teaspoon apple cider vinegar, 1 tablespoon vanilla extract
Whisk flour, baking powder, baking soda, and salt; add to wet and mix into dough.
1½ cups whole wheat pastry flour, 1 teaspoon baking powder, ½ teaspoon baking soda
Roll the batter into balls about the size of a golf ball, roll the balls in sugar, place on prepared pan, and flatten with fork crisscrosses. Bake for 9 - 10 minutes.
Remove cookies from the oven and cool on pan for several minutes before transferring to a wire rack.
Place the chocolate chips in a microwave-save bowl. Add the coconut oil and stir to combine. Heat in the microwave for 30 seconds, stir and repeat until the chocolate is smooth.
1½ cups Dairy free chocolate chips, 1 tablespoon Coconut Oil
Dip half of cooled cookies in the melted chocolate and place it on the waxed paper. Immediately sprinkle chopped nuts on wet chocolate.
2 tablespoons Chopped Peanuts
Refrigerate the tray of dipped cookies to help the chocolate set more quickly. Store in the refrigerator for up to 10 days or frozen for two months.

Notes

Make-ahead tips: Roll the dough balls in sugar and then place on a plate and then freeze. Transfer frozen dough balls to a freezer bag.

I use coconut oil in the chocolate to help make the chocolate spreadable. It also creates a finished texture that is smoother and not as crisp as chocolate. You can also use vegan butter if you don't have any coconut oil handy or if your prefer it.

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