Chewy and soft on the inside with a light, crisp edge, these Chocolate Dipped Peanut Butter Cookies are the perfect balance of salty and sweet. Made with just four simple ingredients, they come together in seconds and bake up beautifully golden. Each peanut butter cookie dipped in chocolate gets a sprinkle of flaky salt that takes the classic treat to a whole new level. Simple, irresistible, and ready before you know it.

Salted Chocolate Dipped Peanut Butter Cookies stack on each other - 1
  • What Makes This Recipe So Good
  • What Goes Into These Peanut Butter Cookies
  • How To Make These Chocolate Dipped Peanut Butter Cookies
  • Tips For Making These Peanut Butter Cookies
  • Recipe FAQ’s
  • Salted Chocolate Dipped Peanut Butter Cookies Recipe

What Makes This Recipe So Good

There’s something special about these Chocolate Dipped Peanut Butter Cookies . They’re chewy, rich, and just the right amount of sweet. The chocolate coating melts perfectly against the soft peanut butter base, creating that classic salty-sweet bite everyone loves.

You only need a handful of ingredients to make them, and they’re ready in minutes. These cookies are the kind of treat that disappears faster than you expect.

What Goes Into These Peanut Butter Cookies

Flat lay photo of ingredient of white sugar, egg, peanut butter, butter, sugar free semi sweet chocolate chips, pure vanilla extract - 2

You won’t believe how quick and simple these Chocolate Dipped Peanut Butter Cookies are to make. With just a few pantry staples and a touch of chocolate, you’ll have soft, chewy cookies that look bakery-worthy.

  • Smooth Peanut Butter: The heart of this recipe, giving each cookie its rich, nutty flavor and perfectly soft texture.
  • Natural Granulated Sweetener: Keeps the cookies sweet and satisfying without being overly rich. You can also use white, raw, or coconut sugar.
  • Chocolate Chips: Melted into a silky coating that adds a decadent finish to every bite. Choose sugar-free, semi-sweet, or dark chocolate chips depending on your taste.
  • Salt Flakes: A light sprinkle over the chocolate balances the sweetness and brings out the deep peanut butter flavor.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make These Chocolate Dipped Peanut Butter Cookies

Set your oven to 190°C (375°F) and line two baking trays with parchment paper. - 3
  1. Preheat Oven: Set your oven to 190°C (375°F) and line two baking trays with parchment paper. This helps the cookies bake evenly and release easily when done.
In a medium bowl, combine the peanut butter, sweetener (or sugar), egg, and vanilla. - 4
  1. Mix the Dough: In a medium bowl, combine the peanut butter, sweetener (or sugar), egg, and vanilla. Stir until the mixture is thick and smooth.
Scoop about one tablespoon of dough for each cookie, roll it into a ball, and gently flatten with your palm or the back of a fork. - 5
  1. Shape the Cookies: Scoop about one tablespoon of dough for each cookie, roll it into a ball, and gently flatten with your palm or the back of a fork.
Place the shaped cookies on the prepared baking trays, - 6
  1. Arrange on Trays: Place the shaped cookies on the prepared baking trays, leaving a little space between each one so they bake evenly.
Bake for 10 to 15 minutes, or until the cookies are lightly golden on top - 7
  1. Bake to Perfection: Bake for 10 to 15 minutes, or until the cookies are lightly golden on top and set around the edges.
Let them rest on the tray for about 10 minutes before transferring to a wire rack. - 8
  1. Cool the Cookies: Let them rest on the tray for about 10 minutes before transferring to a wire rack to cool completely.
In a heatproof bowl, melt the chocolate and butter - 9
  1. Melt the Chocolate: In a heatproof bowl, melt the chocolate and butter (or shortening) together, stirring until smooth and glossy.
Dip each cookie halfway into the melted chocolate, let the excess drip off and sprinkle with salt flakes before serving. - 10
  1. Dip and Finish: Dip each cookie halfway into the melted chocolate, let the excess drip off, and place on waxed paper. Sprinkle with salt flakes and let set before serving.

Enjoy these Chocolate Dipped Peanut Butter Cookies with a warm cup of Nutella Hot Chocolate for the ultimate chocolate-peanut butter duo. If you’re serving them at brunch, Banana Bread French Toast makes a cozy, sweet complement to their rich flavor. For a fun dessert pairing, Chocolate Peanut Butter Cup Crepes create a dreamy combo that peanut butter lovers will never forget.

Tips For Making These Peanut Butter Cookies

  • Make sure your peanut butter is at room temperature. It blends so much easier and gives the cookies that smooth, chewy texture we all love.
  • Keep an eye on the oven. These cookies can go from golden to too crisp quickly, and you want that perfect soft center.
  • Melt your chocolate gently. I like using short bursts in the microwave and stirring in between—it keeps it glossy and smooth.
  • Sprinkle the salt flakes right away while the chocolate’s still shiny so they stick perfectly and add that little pop of flavor in every bite.

Yes, you can. Crunchy peanut butter adds a bit of texture and a nice little crunch, but smooth peanut butter gives that classic chewy cookie feel.

Semi-sweet or dark chocolate is perfect because it balances the sweetness of the cookies. If you like things a bit sweeter, go for milk chocolate.

Use short bursts in the microwave and stir between each one, or melt it gently over simmering water in a double boiler until smooth and glossy.

Salted Chocolate Dipped Peanut Butter Cookies on a baking tray - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 1 cup smooth peanut butter – I use No Sugar, No Salt
  • ▢ 3/4 cup natural granulated sweetener option to use white sugar, raw sugar or coconut sugar
  • ▢ 1 large egg
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ 1/3 cup sugar free , semi sweet or dark chocolate chips
  • ▢ 1 teaspoon butter or shortening
  • ▢ salt flakes

Instructions

  • Preheat oven to 190°C | 375°F. Prepare two baking trays with parchment/baking paper and set aside.
  • Combine together peanut butter, sweetener (or sugar), egg and vanilla in a medium-sized bowl and mix well. Scoop out 1 tablespoon of cookie dough per cookie; roll into a ball and flatten with the palm of your hand (or use the end of a fork).
  • Bake for 10-15 minutes or until golden. Remove and allow to cool for about 10 minutes before transferring to a wire rack to cool completely.
  • While cookies are cooling, melt chocolate and butter (or shortening) together, mixing until smooth. Dip each cookie halfway into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place onto waxed paper; sprinkle with salt flakes and allow to set.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Salted Chocolate Dipped Peanut Butter Cookies - 13

Salted Chocolate Dipped Peanut Butter Cookies

Ingredients

  • 1 cup smooth peanut butter - I use No Sugar, No Salt
  • 3/4 cup natural granulated sweetener option to use white sugar, raw sugar or coconut sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sugar free , semi sweet or dark chocolate chips
  • 1 teaspoon butter or shortening
  • salt flakes

Instructions

  • Preheat oven to 190°C | 375°F. Prepare two baking trays with parchment/baking paper and set aside.
  • Combine together peanut butter, sweetener (or sugar), egg and vanilla in a medium-sized bowl and mix well. Scoop out 1 tablespoon of cookie dough per cookie; roll into a ball and flatten with the palm of your hand (or use the end of a fork).
  • Bake for 10-15 minutes or until golden. Remove and allow to cool for about 10 minutes before transferring to a wire rack to cool completely.
  • While cookies are cooling, melt chocolate and butter (or shortening) together, mixing until smooth. Dip each cookie halfway into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place onto waxed paper; sprinkle with salt flakes and allow to set.

Notes

Nutrition

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