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    Home » Recipes » Desserts

    Chocolate Peanut Butter Cookies

    Published: Jun 3, 2021 by Krista Stechman · This post may contain affiliate links · 4 Comments

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    Jump to Recipe Print Recipe
    raw peanut butter cookie dough for chocolate peanut butter cookies
    multiple shots of raw and cooked peanut butter cookies
    chocolate peanut butter cookies lined up on a baking sheet
    peanut butter cookies dipped in chocolate and topped with flaky sea salt, pretzels and salted caramel peanuts
    chocolate peanut butter cookie sitting on a cooling rack

    The classic combo of peanut butter and chocolate comes together so nicely in these Chocolate Peanut Butter Cookies! This is a gluten free peanut butter cookie, dipped in dark chocolate, sprinkled with pretzels and salted caramel peanuts for a little crunch.

    They have brown butter too! So delicious! If you love a sweet and salty combo with a crunch, chocolate peanut butter cheesecake should be next on your list!

    Chocolate Peanut Butter Cookies dipped in chocolate and pretzels.

    PB2 Cookies with Nutella are another one of our faves! If you love a peanut butter cookie, Peanut Butter Thumbprint Cookies are right up your alley!

    Jump to:
    • Ingredients for Chocolate Peanut Butter Cookies
    • Tips for the best Chocolate Peanut Butter Cookies
    • How do you melt chocolate?
    • What is a double boiler?
    • How do you make brown butter?
    • How to make Chocolate Peanut Butter Cookies
    • Chocolate Peanut Butter Cookies

    Ingredients for Chocolate Peanut Butter Cookies

    • Butter
    • Brown Sugar
    • Granulated Sugar
    • Eggs
    • Vanilla Extract
    • Peanut Butter
    • Almond Flour
    • Baking Soda
    • Flaky Sea Salt: my favorite for topping chocolate peanut butter combos like these cookies and Peanut Butter Pretzel Pie!
    • Pretzels
    • Salted Caramel Peanuts
    • Dark Chocolate (for melting and dipping)
    brown sugar, granulated sugar, peanut butter, vanilla, eggs, almond flour and baking soda with white flowers off to the side

    Tips for the best Chocolate Peanut Butter Cookies

    • Refrigerate the cookie dough for at least an hour before baking. I use this method in many recipes, like Hot Chocolate Cookies, to rehydrate dough and lessen spreading. If you're looking for a no chill recipe, Lemon Blueberry Cookies are great!
    • Take the cookies out when they look slightly under baked, they will continue cooking and firm up while cooling.
    • Wait until the cookies are completely cool before dipping them in chocolate.
    • After dipping the cookies, lay them onto parchment paper to cool. You can refrigerate them on the parchment paper on a sheet pan to cool them faster.
    • Leave the cookie dough in balls before baking, do not press it down.
    • If you can't find salted caramel peanuts, any peanut will do.
    • Dark chocolate or milk chocolate will work for dipping the cookies.

    How do you melt chocolate?

    Melting chocolate can be a disaster if you don't do it correctly. There are several methods of doing this but I choose to use a double boiler. I use either chocolate feves or a chocolate bar that has been broken into small pieces (about ½ inch).

    Make sure that you don't have even the slightest bit of water or moisture in the bowl that you'll be melting the chocolate in. This can cause it to seize up. You also don't want to get the chocolate too hot, so make sure the water on the bottom of the double boiler never boils.

    Begin melting ⅔ of the chocolate in the top bowl of a double boiler, stirring constantly. Try to keep the chocolate under 115°F. Once the chocolate is smooth, remove it from the heat. Then add in the other ⅓ of chocolate and stir until melted. Then you're ready to start dipping!

    peanut butter cookies dipped in chocolate set on a newspaper deli sheet

    What is a double boiler?

    A double boiler is an indirect method of heating. It is a pan with water in it that you heat until it's at a slow simmer or lower. A bowl is placed on top of this pot, without it touching the water. Whatever is being heated is then placed into the bowl that is on top of the pot of water. Therefore providing a less intense, indirect heating method.

    How do you make brown butter?

    Brown butter is one of the best things EVER! It's also very simple to make and it's exactly what it sounds like it is. It really gives these Chocolate Peanut Butter Cookies a little somethin' extra!

    To make brown butter you'll want to cut the butter into chunks, about tablespoon size. Place the butter into a heavy bottomed sauce pan and cook on medium heat, stirring periodically. Once the butter is melted, start stirring a little more frequently. The butter will bubble and froth and eventually start turning slightly brown.

    a pot of brown butter

    Make sure to watch the butter carefully at this point because once it starts turning brown it goes fairly quickly and you don't want to burn it. Make sure you're stirring and scraping the bottom of the pot. Once the butter is a medium to darkish brown remove it from the heat immediately and let it cool.

    How to make Chocolate Peanut Butter Cookies

    First things first, make the brown butter and let it cool for 15-20 minutes. Whisk together the brown butter, brown sugar, granulated sugar and eggs until fully incorporated. Whisk in the vanilla. Mix in the peanut butter until fully mixed with a spatula. In a separate bowl, whisk together the almond flour and baking soda. Mix in the almond flour mix with a spatula just until incorporated.

    brown butter, brown sugar, granulated sugar and eggs mixed together in a white bowl
    The first 4 ingredients plus the peanut butter and vanilla mixed together in a bowl
    The almond flour and baking soda being added into the butter, sugars, eggs, peanut butter and vanilla

    Refrigerate the dough for 1 hour or overnight. When you're ready to bake the cookies take the dough out of the fridge. Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 2oz balls and drop onto cookie sheet, 2 inches apart. Sprinkle the top with demerara sugar and bake 18-20 minutes.

    the peanut butter cookie dough mixed together and ready to be refrigerated
    raw peanut butter cookie dough scooped into 2oz balls and topped with demerara sugar and flaky sea salt

    The dough may look a little under baked but will finish cooking after they sit. Move to a cooling rack after 2 minutes. Let the cookies cool completely.

    Meanwhile, rough chop the pretzels (gluten free if you wish) and the salted caramel peanuts and set aside. Make a double boiler on the stove and place the chocolate in the bowl on top. Stir with a rubber spatula until almost all the way melted. Once it's almost all the way melted take it off the stove and stir until fully melted.

    Immediately start dipping the cooled cookies into the warm chocolate. Dip the cookie about halfway or a little less, set it on parchment paper then sprinkle the pretzels and peanuts on top of the chocolate. Let them cool completely, about 1 hour until the chocolate sets. Enjoy your Chocolate Peanut Butter Cookies!

    chocolate peanut butter cookies

    If you make this Chocolate Peanut Butter Cookie recipe I would love it if you would give it a rating and/or review on the blog! Also please tag me in your Instagram photos @inkristaskitchen whenever you're making any of my recipes. I love to see what everyone's making!

    Looking for other cookie recipes? Try my Brown Butter Toffee Chocolate Chip Cookies

    Chocolate Peanut Butter Cookies dipped in chocolate and pretzels.

    Chocolate Peanut Butter Cookies

    Krista Stechman
    A delicious gluten free peanut butter cookie dipped in chocolate and topped with pretzels and salted caramel peanuts for a crunch!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Chilling time 1 hour hr
    Total Time 1 hour hr 45 minutes mins
    Course dessert
    Cuisine american
    Servings 18 people
    Calories 357 kcal

    Equipment

    • oven

    Ingredients
      

    • ½ cup butter browned
    • 1.75 cups brown sugar
    • ¼ cup granulated sugar
    • 2 eggs room temp
    • ½ teaspoon vanilla extract
    • 16 oz peanut butter
    • 1 cup almond flour
    • ½ tsp baking soda
    • 1 teaspoon demerara sugar for sprinkling before baking

    Chocolate and toppings

    • 4 oz dark chocolate bar, feves, chips or chunks
    • ½ cup pretzels chopped, gluten free if you'd like
    • ½ cup salted caramel peanuts chopped
    • ½ teaspoon flaky sea salt

    Instructions
     

    Make the brown butter

    • Cut the butter into cubes and cook it over medium heat in a sauce pot, stirring occasionally. The butter with foam and bubble eventually settling
    • Once the butter begins to brown, make sure to stir it constantly until it is a medium to darkish brown. Remove from the heat immediately and let cool

    Mix up the dough

    • Whisk together the brown butter, brown sugar, granulated sugar and eggs until fully incorporated
    • Add the vanilla and whisk.
    • Add in the peanut butter and mix with a rubber spatula until fully incorporated
    • In a separate bowl whisk together the almond flour and baking soda. Add to the peanut butter mix and stir in with the spatula just until mixed
    • Refrigerate the dough for 1-8 hours, tightly wrapped or in an airtight container

    Baking the cookies

    • Preheat the oven to 350°F and line a baking sheet with parchment paper
    • Scoop the dough into 2oz balls and drop onto the baking sheet, leaving them in a ball
    • Sprinkle the tops with demerara sugar and bake for 18-20 minutes. The cookies will look slightly under baked when removed and will finish cooking as they sit.
    • Transfer the cookies to a cooling rack after 2 minutes and let them cool completely

    Dipping and topping the cookies

    • Make a double boiler on the stove and melt the dark chocolate in the top bowl stirring constantly with a rubber spatula. Once the chocolate is almost completely melted, remove it from the heat and continue stirring until fully melted
    • Rough chop the pretzels and peanuts
    • Dip the cooled cookies one by one into the chocolate and lay them on a sheet of parchment paper. Top each dipped cookie with the chopped pretzels, peanuts and flaky sea salt
    • Enjoy!

    Notes

    Don't skip the chilling step before baking.
    Let cookies fully cool before dipping them in chocolate.
    Sprinkle a little flaky sea salt on top if desired.

    Nutrition

    Calories: 357kcalCarbohydrates: 36gProtein: 10gFat: 21gSaturated Fat: 5gTrans Fat: 1gCholesterol: 19mgSodium: 261mgPotassium: 286mgFiber: 3gSugar: 28gVitamin A: 40IUCalcium: 61mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Amy

      December 14, 2022 at 11:58 am

      5 stars
      These were great and I'm so glad they are gluten free! I took them to a neighborhood cookie exchange and they were a hit!

      Reply
      • admin

        December 14, 2022 at 5:06 pm

        So happy to hear that!

        Reply
    2. Jw stech

      June 21, 2021 at 9:27 am

      5 stars
      Yummy 😋

      Reply
      • admin

        June 28, 2021 at 6:15 pm

        Glad you like them!

        Reply
    5 from 3 votes (1 rating without comment)

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    peanut butter cookies dipped in chocolate and topped with flaky sea salt, pretzels and salted caramel peanuts
    chocolate peanut butter cookie sitting on a cooling rack
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    Welcome to In Krista's Kitchen where you'll find delicious dinners and desserts with restaurant flavor that you can make in the comfort of your home. You can find dinners, desserts, sides, brunch recipes and breakfast recipes for any occasion. I'm here to help you create meals and desserts packed with flavor! These recipes range from easy to slightly more experienced home cooks. I'll give tips and tricks and am always available through email to answer any cooking questions you have!

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