Dark Chocolate-Dipped Peanut Butter Cookies

Prep time5-15 minutes

Cook time10 minutes

Total time15-25 minutes

Yield2 1/2 dozen


  • 1/2 cup plus 1 tablespoon salted butter, at room temperature
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 10-ounce package dark chocolate melting wafers


  1. Preheat oven to 375°F.
  2. Put the butter and peanut butter in the bowl of a stand mixer equipped with the paddle attachment. Beat the two on high speed for 30 seconds.
  3. Add the sugar, brown sugar, baking soda, and baking powder. Beat until combined. Start on low speed before increasing the speed to prevent the dry ingredients from flying out of the bowl.
  4. Add the egg and vanilla. Beat until combined.
  5. Add the flour a 1/4 cup at a time, slowly beating on a lower speed until all of the flour has been combined. You will likely need to increase the speed as you add more flour.
  6. If the dough is too soft, cover with plastic wrap and chill in the refrigerator for 10 minutes.
  7. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly with the tines of a fork, making a criss-cross pattern. Bake for 8-10 minutes, or until lightly browned on top.
  8. Remove from the oven and allow cookies to rest on the baking sheet for 2-3 minutes before transferring to a wire baking rack to cool.
  9. While the cookies are cooling, melt the chocolate according to the package directions. Dip each cookie into the melted chocolate and place carefully back on the cooling rack. Transfer the cooling rack to the refrigerator and allow to chill until the chocolate has set, about 10 minutes.
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