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 these cookies.
Servings 24 cookies
Calories 234kcal
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
- ½ teaspoon salt
Chocolate Topping
- 1½ cups Dairy free chocolate chips
- 2 tablespoons Coconut Oil (See note)
- 2 tablespoons Chopped Peanuts
Instructions
- 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.
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.
Nutrition
Calories: 234kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Sodium: 153mg | Potassium: 130mg | Fiber: 2g | Sugar: 17g | Vitamin A: 185IU | Calcium: 39mg | Iron: 1.4mg