How to Make Chocolate Coated Peanut Butter Cookies

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Last Updated: December 12, 2025

Peanut butter cookies are a delicious treat, but a splash of chocolate can make them even better! Here is an easy to follow recipe on how to make peanut butter and chocolate lovers' dreams come true!

Ingredients

Cookies

½ cup butter (softened)
½ cup granulated sugar
½ cup packed brown sugar
¾ cup creamy peanut butter
1 egg
1 teaspoon vanilla extract (optional)
1¾ cups all purpose flour
¾ teaspoon baking soda
¼ teaspoon salt

Chocolate Coating

3 cups of chocolate chips
3 tablespoons butter

Part 1

Part 1 of 3:

Preparing the Cookies

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1
Preheat the oven to 350°F, (180°C/gas 4). Always heat the oven before you begin baking, so that the cookies can go straight into the heat. After this, you can begin with your work in the kitchen.
- Never leave a hot oven unattended as this is a fire hazard.
2
Cream butters and sugars. Add the softened butter, creamy peanut butter, granulated and brown sugars to a large mixing bowl.
- Start with a medium speed on an electric mixer to cream the butters and sugars until light and smooth.
  - Don't use a high speed as this will not only be rather messy, but it will interfere with the consistency of the dough.
- Make sure that the butter is at room temperature before you begin mixing. If it is cold, then you can microwave it for about 10-15 seconds or until it is soft enough to easily push a fork into.
  - If you use warm or melted butter, the cookies won't rise properly when baked, resulting in a cake-like texture.
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3
Add egg and vanilla extract. Mix on low speed for this part to minimalize the splatters of the mixture on the sides of the bowl. Continue until the consistency is smooth with no remaining clumps of butter and sugar.
- Pause from mixing occasionally to scrape along the sides of the bowl with a rubber spatula. Ensuring that all ingredients are fully mixed together.
4
Add the dry ingredients. Using standard measuring cups and spoons, measure out the proper amounts of flour, baking soda, and salt. Level off each measurement with a straight edged utensil such as a table knife.
- Begin mixing on low speed to prevent the flour from flying out of the bowl. Gradually change the speed as the dough gets thicker.
- Continue until the mixture is fully combined and the texture resembles a consistency similar to play-dough.
5
Divide the dough into 1 inch balls and place on an ungreased cookie sheet. Leave about 1½ inches of space inbetween each ball (space for flattening and growing). Using a fork, flatten down the balls of dough to about ½ inch thickness, going the other way you can make a crisscross pattern on top.
6
Bake the cookies for about 8-10 minutes or until set. Let the cookies cool for about five minutes on the trays before transferring to a cooling rack.
- Make sure the oven rack is in the center middle of the oven before putting in the trays, ensuring that the cookies will bake evenly.
- If you take the cookies off the trays while they are still hot they may crumble or possibly stick to the trays.
- Let the cookies cool completely before proceeding to coat them in chocolate.

Part 2

Part 2 of 3:

Making the Chocolate

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1
Melt chocolate chips. Pour the chocolate chips into a small saucepan and melt on medium-high heat on the stove, stirring constantly with a spoon to prevent the chocolate from burning to the bottom.
- You can use any chocolate chips of your choice, whether it's dark chocolate, milk chocolate, or even white chocolate. Whatever kind you want!
2
Add the butter. Remove the saucepan from stove and add the butter. The heat of the melted chocolate will be enough to melt the butter into it. Stir until thoroughly combined.
- You can now transfer the chocolate to a microwave safe bowl if you would like, to make it easier for coating.

Part 3

Part 3 of 3:

Coating the Cookies

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1
Line a cookie sheet with parchment paper. You'll need somewhere to set the cookies after or while you're coating them to contain the drips of melted chocolate. So take a large cookie sheet and line it with parchment paper, alternatively you can set up a cooling rack over a cookie sheet to catch the drippings that way, but it will leave marks in the bottoms of the cookies.
2
Coat the cookies. You can drop them into the chocolate and use two forks to turn them over, drizzle it over top of them with a spoon, or dip them into the chocolate one half at a time. It's your choice.
- If the chocolate starts to thicken or clump, you can put it in the microwave for a few seconds or set it on the stove again until it reaches the proper consistency once more.
3
Refrigerate the cookies. Set the tray or rack in the refrigerator and allow the cookies to chill for about an hour so that the chocolate has plenty of time to harden up. Serve the cookies once they're done or store them in an airtight container. Enjoy!