Peanut Butter Dipped Chocolate Cookies
Indulge in these irresistible cookies that feature a decadent chocolate base enveloped in a smooth, creamy peanut butter dip. With each bite, you'll experience the perfect balance of rich cocoa and nutty goodness, making them the ultimate sweet sensation. Get ready to treat yourself to a delightful combination that will have you craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- Hershey's Special Dark cocoa powder (240 ml)any natural cocoa powder
- peanut butter (227 g)
- white chocolate (240 ml)
Nutrition (per serving)
Calories
630
Protein
20g
Carbs
44g
Fat
46g
👨🍳 Instructions
- 1
Make the cookie dough using the cocoa powder.
- 2
Bake and cool the cookies.
- 3
Melt the white chocolate in the microwave in 30-second intervals, stirring in between.
- 4
Add the peanut butter to the melted white chocolate and mix until smooth.
- 5
Dip the bottom of each cookie into the mixture or place a dollop on wax paper and press the cookie down.
- 6
Let the cookies dry on wax paper.
💡 Pro Tips
- ✓Temper your white chocolate by cooling it to 80-82°F after melting, then reheating to 86-90°F before dipping; this prevents the cocoa butter from crystallizing into a dull, streaky coating that cracks easily.technique80-82°F cooling, 86-90°F working temperature
- ✓Add peanut butter at a 1:3 ratio (peanut butter to white chocolate by weight) to prevent the coating from becoming too thick; peanut butter's 50% fat content raises the mixture's viscosity significantly.ingredient1:3 ratio (PB:white chocolate)
- ✓Microwave white chocolate in 20-second intervals instead of 30-second intervals; white chocolate's low melting point (around 90°F) causes it to overshoot target temperature in longer bursts, leading to seizing and graininess.timing20-second intervals
- ✓Let the peanut butter-white chocolate coating set at 65-70°F (room temperature) for 2-3 hours rather than 8+ hours; longer drying allows cocoa butter polymorphs to form Form V crystals that create a harder, more brittle shell that detaches from cookies.timing2-3 hours at 65-70°F
- ✓Use parchment paper instead of wax paper for setting; wax coating can transfer moisture and create a tacky surface, while parchment's silicone layer prevents the coating from bonding to the paper during the critical 30-minute set window.equipment30-minute critical set window
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Peanut Butter Dipped Chocolate Cookies
Indulge in these irresistible cookies that feature a decadent chocolate base enveloped in a smooth, creamy peanut butter dip. With each bite, you'll experience the perfect balance of rich cocoa and nutty goodness, making them the ultimate sweet sensation. Get ready to treat yourself to a delightful combination that will have you craving more!
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- Hershey's Special Dark cocoa powder (240 ml)any natural cocoa powder
- peanut butter (227 g)
- white chocolate (240 ml)
Nutrition (per serving)
Calories
630
Protein
20g
Carbs
44g
Fat
46g
👨🍳 Instructions
- 1
Make the cookie dough using the cocoa powder.
- 2
Bake and cool the cookies.
- 3
Melt the white chocolate in the microwave in 30-second intervals, stirring in between.
- 4
Add the peanut butter to the melted white chocolate and mix until smooth.
- 5
Dip the bottom of each cookie into the mixture or place a dollop on wax paper and press the cookie down.
- 6
Let the cookies dry on wax paper.
💡 Pro Tips
- ✓Temper your white chocolate by cooling it to 80-82°F after melting, then reheating to 86-90°F before dipping; this prevents the cocoa butter from crystallizing into a dull, streaky coating that cracks easily.technique80-82°F cooling, 86-90°F working temperature
- ✓Add peanut butter at a 1:3 ratio (peanut butter to white chocolate by weight) to prevent the coating from becoming too thick; peanut butter's 50% fat content raises the mixture's viscosity significantly.ingredient1:3 ratio (PB:white chocolate)
- ✓Microwave white chocolate in 20-second intervals instead of 30-second intervals; white chocolate's low melting point (around 90°F) causes it to overshoot target temperature in longer bursts, leading to seizing and graininess.timing20-second intervals
- ✓Let the peanut butter-white chocolate coating set at 65-70°F (room temperature) for 2-3 hours rather than 8+ hours; longer drying allows cocoa butter polymorphs to form Form V crystals that create a harder, more brittle shell that detaches from cookies.timing2-3 hours at 65-70°F
- ✓Use parchment paper instead of wax paper for setting; wax coating can transfer moisture and create a tacky surface, while parchment's silicone layer prevents the coating from bonding to the paper during the critical 30-minute set window.equipment30-minute critical set window