My grandma always used to make us giant, chocolate dipped peanut butter cookies. As a child, I thought she dipped them in fudge.

As I got older, I realized it was just melted chocolate, but my memories of these cookies have only gotten fonder over time.

I wanted to attempt to recreate her recipe but have altered it a bit to make the cookies slightly smaller and a little bit chewier.

Making These Chocolate Dipped Peanut Butter Cookies

This recipe is pretty straight forward but does require an electric mixer of some sort to cream together the butter and both types of sugars.

Incorporating air into the butter helps your cookies bake up nice and fluffy! This is what gives them that wonderfully chewy texture.

I’ve made these with both my hand mixer and my stand mixer, and they’ve turned out great both ways.

Just be sure to mix the butter and sugars until the mixture becomes lighter in color. This usually takes me about 2 minutes!

Ingredient Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place.
• Brown Sugar – You can use light or dark brown sugar (I prefer light in this recipe). I don’t recommend replacing the brown sugar in this recipe with additional granulated sugar.
• Granulated Sugar – You can use light or dark brown sugar in place of the granulated sugar in this recipe if that’s all you have on hand. However, the cookies have a better texture using both types of sugar.
• 1 Large Egg – You can use a flaxseed egg in place of the egg in this recipe if you have an egg allergy. This will cause the cookies to spread more, but they should still taste great.

• Peanut Butter: This recipe turns out best with thicker peanut butter (like JIF or Skippy). You can use creamy or crunchy peanut butter, or an alternative nut butter like almond or sunflower seed butter. NOTE: If you use a natural peanut butter or alternative peanut butter, the cookies will be less chewy and will spread more as they bake.
• All-Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work as long as you use a good blend like King Arthur’s GF flour.
• Chocolate – You can use pretty much any type of chocolate for the dip! Dark, semi-sweet, milk, or even white chocolate would all taste great. You can also use chocolate chips, baking bars, or chocolate disks.

Tips for Making the Best Chocolate Dipped Peanut Butter Cookies

• Turn your oven on once you put the cookie dough in the fridge to chill. This way your oven will be preheated once your cookies are ready to be baked.
• Wait to shape your cookie dough balls and roll them in sugar until the dough has chilled. They’ll be way easier to handle!
• Be sure to properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better! So be sure you set out any cold ingredients ahead of time.
• Use a cookie scoop (mine fits 3 Tbsp per scoop) to make sure your cookies are uniformly sized.
• Be sure to space your cookies about 3 inches apart before baking them! They spread a bit as they bake.
• Sprinkle the chocolate dipped cookies with chopped peanuts and flaky sea salt to make them look just as incredible as they taste.

Making These Cookies in Advance and Storing Them

• Make your cookies in advance! If stored in an airtight container, they can last for up to a week at room temperature.
• The cookie dough balls can also be made in advance and frozen for up to a month. When you’re ready to bake them there’s no need to thaw the dough. Preheat oven to 350°F and place frozen cookies on parchment paper-lined baking sheets about 3 inches apart. Bake for 14-16 minutes (1 minute longer).
• Baked cookies can be frozen! These cookies last for up to a month if frozen in a Ziplock bag or airtight container. Move them to the fridge the day before you plan to eat, then let them sit out at room temperature for a few hours before eating.

Let Me Know What You Think!

If you try this recipe for chocolate dipped peanut butter cookies, I’d love to hear what you think of it!

Please leave a rating, and let me know your thoughts by sharing a comment.

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If you want to take a trip down memory lane, below are the photos of my first batch of these cookies from back in 2015.