Chocolate Dipped Peanut Butter Cookies

This cookie is chewy and full of peanut butter flavor. The chocolate and sea salt makes the perfect combination and gives it a Reese’s peanut butter cup taste.

4.67 from 3 votes

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Course: Desserts

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: cookies

Author: Jennifer Stewart

Ingredients

1 cup creamy peanut butter
½ cup white sugar
¼ cup light brown sugar packed
1 large egg
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
½ teaspoon vegetable oil
½ teaspoon Kosher salt or sea salt

Instructions

MAKE THE COOKIES
Preheat oven to 350 degrees. In large mixing bowl, combine peanut butter, sugars, egg, and vanilla. Mix until cookie dough is formed.
Using a medium sized cookie scoop, place cookie dough balls onto ungreased cookie sheet, spacing about 2 inches apart.
Flatten cookie with bottom of glass or measuring cup to approximately ½ inch thickness. Bake 10-12 minutes.
Cookies will appear slightly underdone but will set up as they cool. Repeat with additional dough.
Allow cookies to cool on cookie sheet for at least 5 minutes before transferring to cooking rack. Cool completely before moving on to step 4.
DIP THE COOKIES
Line cooled cookie sheet with parchment or waxed paper.
In microwave safe bowl or pyrex measuring cup, add chocolate chips and vegetable oil and heat for 30 seconds, stir, then continue melting in 15 second intervals until melted and smooth.
Dip cookie into chocolate until ⅓ of it is coated. Scrape off excess chocolate from bottom of cookie and place on lined cookie sheet.
Sprinkle with small amount of salt. Repeat with all cookies and chill until chocolate has hardened.
Enjoy!

Notes

I use creamy peanut butter (Jiff brand) for this recipe. If you like some extra texture I recommend sprinkling some chopped peanuts on the chocolate with the salt.
I don’t recommend using natural peanut butter for this recipe. It tends to separate and not mix well with the other ingredients.
You can use a scoop or spoon to portion before you roll the dough into a ball and place on the prepared baking sheets.
You can use parchment paper or a silicone baking mat if you prefer but I would not use waxed paper.
To speed up cooling process, chill cookies in refrigerator after cooling at room temperature for 10 minutes. You can also chill for several hours or overnight and dip later or the next day.
Chocolate candy coating can be used in place of chocolate chips, just follow directions on package to melt. If chocolate is thick, add more oil to thin if needed. Chocolate should easily drip off spoon.

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