Chocolate Dipped Peanut Butter Cookies
Prep time
Cook time
Total time
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
- 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 (for vegan option* substitute 1½ flax eggs (1½ tablespoon flax seed meal + 3¾ tablespoons water))
- ½ cup peanut butter (I used Natural Creamy Peanut Butter)
- 1¼ cup + ⅓ 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
- *NOTE: if flax egg instead of egg, don't use the ⅓ cup additional flour
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.
- If you are using flax egg and haven't already made it, in a small bowl mix 1½ tablespoons flaxseed meal with 3¾ tablespoons water and let stand for 5 minutes. Mix again before using.
- Using a stand up mixer or hand mixer, mix butter, sugars and vanilla until well combined and creamy.
- Add eggs (or flax 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!
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.