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 these cookies.
I love peanut butter cookies and decided to take them to the next level with these Chocolate-Dipped Peanut Butter Cookies. We have both plain and chocolate-dipped in our cupboards and Shawn is mostly eating these, which I think that’s a pretty good sign how good they are.
These chocolate-dipped peanut butter cookies kind of remind me of those cookies peanut butter blossom cookies. You know, the ones with the Hershey’s Kiss right in the middle?
Peanut butter and chocolate. I think it must be my favorite combination of flavors! But I could say peanut butter + “fill-in-the-blank” is my favorite combination of flavors. 🙂
Wind Behind My Peanut Butter Cookies
I was inspired to make chocolate-dipped peanut butter cookies after seeing them at a local pastry shop. I wanted to buy one right there on the spot, but I was more than convinced they were not vegan.
It’s not the only time I’ve created a vegan recipe based on something I’ve seen somewhere else. For example, my Vegan Macaroons are definitely inspired by something I saw at a high-end deli. And I made this Vegan Coconut Cake because it was something my mom used to make for my birthday as a child.
I’m not one to feel mired in deprivation. So, that’s why I charted a plan to make these chocolate-dipped peanut butter cookies for myself. Well, and for Shawn too. I veganized a basic peanut butter cookie recipe and then dipped them in melted dark chocolate. It was all so simple!
The results were exactly what I was looking for. A crispy cookie on the outside with a soft center and a thick dipping of chocolate. My family could hardly wait until I got them done.
How to Make Chocolate-Dipped Peanut Butter Cookies
I used a fairly basic peanut butter cookie recipe, veganized of course. Typically, I’ve used ground flax seed combined with water to create an egg replacer for my baked goods. Lately, however, I have tended toward chia seeds. And that’s what you’ll find in this recipe.
I like the little pop of color the chia seeds provide in the cookie and I believe they add a little less flavor. Of course, if you prefer a flax seed egg replacer, just sub one tablespoon of ground flax seed for the chia seeds.
I made the dough and immediately rolled them into balls. You’ll see some recipes will call for refrigerating the dough first, but I think my dough for these chocolate-dipped peanut butter cookies was fine to roll immediately.
My recipe calls for rolling the cookie dough balls in some sugar. I tried doing it both ways, but I found that the sugar rolling adds a little extra shine to the finished cookies that I like. However, it is not necessary and you can skip that step if you’d like.
Next, I use a fork to create a criss-cross pattern in the cookie dough balls. This helps flatten the cookies before baking too. Be sure to press gently if you want a rounder cookie.
You can roll the dough into balls and begin baking immediately, or you can place those dough balls on a plate and place that plate in the freezer. Once the dough balls are frozen, transfer them to a freezer bag. That way you can have ready-to-bake cookie dough balls in your freezer.
Always add a minute or two to the baking time when baking frozen cookie dough balls.
Dipping Cookies in Chocolate
I found the best way to deal with dipping these cookies in chocolate was to actually not dip them. Funny, I know. But I like to not waste chocolate and using a container that was big enough to actually dip the cookies, required a lot of chocolate. So, instead, I melted the chocolate in a smaller container and then used a spoon to spread the chocolate over one half of the cookie. I started on the back of the cookie, then laid it on the waxed paper and spread more melted chocolate over the front of the cookie.
If you’re going to add chopped peanuts to the chocolate as I have, be sure to do that immediately, while the chocolate is still soft and melted.
So, the process goes like this: spread melted chocolate over half of the bottom side of the cookie, place on waxed paper sheet, spread melted chocolate over half or the top side of the cookie, and then sprinkle a few pieces of chopped peanut butter before the chocolate melts.
Once all the cookies were done, I placed the tray in the fridge to help the chocolate set more quickly. I’m always the impatient one.
We hope you love this recipe for chocolate-dipped peanut butter cookies as much as we do! If you decide to make them, be sure to snap a photo and share it using #namelymarly on Instagram. We love seeing your photos!
- 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
- ½ teaspoon salt
- 1½ cups Dairy free chocolate chips
- 2 tablespoons Coconut Oil (See note)
- 2 tablespoons Chopped Peanuts
Heat your oven to 375F.
In a large bowl beat together peanut butter, vegan butter, brown sugar, and HALF cup of granulated sugar (reserving a quarter cup to roll cookie dough balls in) until light and creamy. Add chia seeds, plant-based milk, apple cider vinegar and vanilla and beat again until combined.
In a medium bowl add flour, baking powder, baking soda and salt. Stir to combine.
Add flour mix to peanut butter mixture and beat again until combined.
Roll the batter into balls about the size of a golf ball, roll the balls in sugar and place on ungreased cookie sheet. Using a fork, make crisscross pattern flattening cookies slightly. Bake for 9 - 10 minutes.
Remove cookies from the oven and cool on pan for several minutes before transferring to a wire rack.
Place a sheet of waxed paper over a cool cookie pan or plate.
Place the chocolate chips in a microwave-save bowl. Add the coconut oil and stir to combine. Heat in the microwave for 30 seconds. Remove from oven and place a lid over the top and set aside for about a minute to allow the chocolate and butter to melt.
Once the chocolate is melted, stir to combine. use a spoon to spread the chocolate evenly over half of the bottom side of the cookie. Place cookie on the waxed paper and then spread chocolate on half of the top side of the cookie. Immediately sprinkle chopped nuts on wet chocolate.
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.
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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