Chocolate-Dipped Peanut Butter Cookies

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Chocolate-Dipped Peanut Butter Cookies will bring a little color and a lot of deliciousness to your holiday cookies. A traditional peanut butter cookie gets dipped in chocolate and brightened up with holiday sprinkles to make them extra awesome.

  • Author: Renee Rendall
  • Prep Time: 45
  • Cook Time: 9
  • Total Time: 54 minutes
  • Yield: 30 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 3/4 cup creamy peanut butter
  • 1/2 cup (4 ounces) butter, softened
  • 1-1/4 cup brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 teaspoon vegetable oil


  1. Preheat oven to 375 F (190 C)  and line a cookie sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat together peanut butter, butter, brown sugar, milk, and vanilla until well combined. Add the egg and continue beating until everything is smooth.
  3. In a separate bowl, combine flour, baking soda, and salt. Stir to combine.
  4. With your mixer on low, slowly add the flour mixture and beat until everything just comes together.
  5. Scoop out your dough about a tablespoon at a time, leaving space for the cookies to spread. Flatten the dough with your fingers or use a fork in a crossed pattern to create those classic lines.
  6. Bake for 8 to 9 minutes or until the cookies just start to brown around the edges. Let the cookies cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.
  7. When the cookies are cooled, melt your chocolate with the vegetable oil in the narrowest container you have that you can still fit a cookie and your hand inside. To use the microwave, stop and stir your chocolate every 30 seconds until it's smooth.
  8. Dip each peanut butter cookie into the chocolate and allow the excess to drip back into the bowl. Place your cookie on wax paper and add the sprinkles while the chocolate is still melty. Allow the chocolate to cool in the fridge or on the counter if your kitchen is not too warm.
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