Chocolate Dipped Peanut Butter Cookies

We dipped our favorite gluten-free peanut butter cookie in chocolate! The peanut butter cookie is a family recipe adapted to be gluten-free and it's perfect! Crisp on the outside, chewy on the inside and dipped in chocolate is just over the top yummy!

Easy recipe, just the right amount of peanut butter & chocolate and so YUMMY!

New! I added a cooking video to this page so you could see just how simple it is to make these gluten-free Chocolate Dipped Peanut Butter Cookies!

If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.

AND…. I updated the peanut butter cookie recipe to be even more peanut buttery!

Enjoy!

Original post…

Is there any yummier combination than peanut butter and chocolate?

It’s classic for a reason, and that is that it’s sooooo yummy! The perfect combo of sweet and a little salty.

So basically, we neeeeded to add these Chocolate Dipped Peanut Butter Cookies to the website.

They came about because we needed to restock some cookies and the boys wanted Peanut Butter Cookies, I wanted something chocolate… so we compromised and made some Gluten-Free Chocolate Dipped Peanut Butter Cookies!

The peanut butter cookie is a family recipe (updated to be even more peanut buttery!), made gluten-free and it is sooooo yummy!

Crisp on the outside, a little chewy on the inside, not too sweet and just the right amount of peanut butter.

So let’s make them!

All you need are 10 real, whole food ingredients….

butter or dairy free butter

brown sugar

cane sugar

vanilla extract

eggs

peanut butter (updated recipe with even more peanut butter!)

gluten-free flour (we used GF Jules, affiliate link)

baking soda

gluten-free baking powder

and a pinch of salt.

Whether you make them vegan or not, they are super easy to whip up.

They cookie batter comes together really quickly.

First you mix the butter and sugars until really well creamed.

Then you beat in the eggs, and then the peanut butter.

Separately combine the flour, baking soda, baking powder and salt with a whisk or pastry cutter. This both combines the ingredients and makes the flour finer, improving cookie texture.

Add to the wet ingredients and the batter is done!

Then roll the dough into balls (the batter may be wet and not hold a perfect ball shape but don’t worry!). Place the balls 1 1/2 inches apart on the baking sheet as they will expand when baking.

Then, gently press the balls down with a fork and have fun making criss crosses …

You’ll get about 24-30 cookies depending on how big you make them.

At this point, my family likes to start grabbing them off the baking sheet and eating them!

But if they don’t disappear in a minute, they freezer well.

Meanwhile, if you want to dip in chocolate like I do always, melt some chocolate (we used semi-sweet chips but dark chocolate works too!) and a touch of coconut oil.

The one at a time, dip 1/3 -1/2 of the cookie into the melted chocolate, let any excess drip off, then set on parchment or wax paper on the baking sheet to cool.

If you can, let the chocolate cool. You can rush the process by setting the baking sheet outside as I did because it was a cold day or in the refrigerator for 15 minutes.

Optional but recommended, sprinkle partially cooled chocolate with coarse sea salt or kosher salt.

Hope you love them as much as we do!

PIN it!

Scroll down for recipe and leave a comment if you try.

Additional Recipes You May Enjoy

Lemon Blueberry Bread gluten free #glutenfreerecipes www.healthygffamily.com

Gluten-Free Lemon Blueberry Bread

gluten free asian chickpea salad #glutenfree #glutenfrecipes www.healthygffamily.com

Asian-inspired Chickpea Salad with Miso Ginger Dressing

Raspberry Crumble Bars

Recipe

Chocolate Dipped Peanut Butter Cookies

Save Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

A fun and yummy twist on a classic peanut butter cookie! The peanut butter cookie is my family's recipe adapted to be gluten-free, with vegan and non-vegan options. It is super easy and no matter what you choose, they are crisp on the outside, slightly chewy on the inside and yummy! Dip in chocolate and they are over the top dreamy! Note: the batter comes together in 10 minutes, the extra time is for dipping in chocolate.

Author: Healthy Gluten-Free Family

Recipe type: Cookies, Desserts, Snacks

Cuisine: Gluten-Free, Vegan Optional, Vegetarian

Serves: 24 -30 cookies

Ingredients

New updated recipe!** If you've made these before, I've since updated the recipe to be more peanut-buttery

½ cup or 1 stick dairy free butter or butter, softened
⅓ cup brown sugar, packed
scant ½ cup cane sugar
½ teaspoon vanilla extract
2 eggs
1 cup peanut butter (I used Natural Creamy Peanut Butter)
1¾ cup gluten-free flour (with xanthum gum)* (We used GF Jules flour, Affiliate Link)
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
pinch of salt

Chocolate Dip

1 cup chocolate chips (we used Enjoy Life semi-sweet chips, but you could use dark chocolate as well)
1 teaspoon coconut oil
Coarse sea salt or kosher salt (optional)

Instructions

Peanut Butter Coookies

Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy, about 1-2 minutes.
Add eggs and beat thoroughly.
Beat in Peanut Butter.
In a separate small bowl, add flour, baking soda, baking powder and salt. Mix with a fork. Then add the flour mixture to the creamed mixture and mix until combined.
Form into tiny balls (about 1- 1½ inches) and place on prepared baking sheets about 1½ inches apart. Note: the batter is "wet" sometimes, not forming perfect balls but don't worry! Press dough balls with the back of a fork to flatten slightly and make criss-cross.
Bake for 10 minutes.
Store in an airtight container. Store well at room temp for a week. Freeze well.

Chocolate Dip

Melt chocolate and coconut oil in a double boiler if you have one, or in the microwave.
Transfer to a a small bowl.
Dip ⅓ - ½ of the cooled cookie into chocolate, let any excess drip off a bit, then place on parchment or wax paper on a baking sheet or plate and let cool. To speed up cooling, set cookies outside if it's cold out or in the refrigerator for 15 minutes.
Option: when partly cooled, sprinkle with coarse sea salt or kosher salt.
Store in an airtight container. Store well at room temp for a week.
Enjoy!

One thought on “Chocolate Dipped Peanut Butter Cookies”

Cheryl says:

November 30, 2020 at 3:33 pm

These cookies are amazing! But, I love to experiment and can’t leave a good recipe alone. I added one tablespoon of Chia seeds for the superfood effect, and added a tablespoon of flaxseed even though I did use two eggs. I thought I should add a little bit of liquid so added about a tablespoon of maple syrup. They taste just as good, and I think the Chia seeds in particular added a subtle flavor that I like. I’ve made these in the past and found they freeze very well and I liked dipping them in the melted chocolate after freezing them.

Reply