Peanut-Chocolate Dips

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Peanut-Chocolate Dips

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Published prior to 2008

Peanut butter or chocolate? No need to chose, with these tender, chewy-crunchy peanut butter cookies. They rise to new heights when gilded with their chocolate "dip."

1/2 cup (1 stick, 4 ounces) unsalted butter
1 cup (7 1/2 ounces) light or dark brown sugar, lightly packed
1/4 teaspoon salt
1 large egg
1/2 cup (4 3/4 ounces) peanut butter, creamy or chunky
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) caramel or chocolate chips, or a combination of any or all

1 cup (6 ounces) chopped semisweet or bittersweet chocolate
2 tablespoons (1 ounce) butter or shortening

Cookies: In a medium-sized mixing bowl, cream the butter until it's light and fluffy. Add the sugar, salt and egg, and beat until fluffy. Add the peanut butter, butter-vanilla and baking soda, and beat until well-blended. Stir in the flour and chips, mixing slowly until the dough is cohesive.

Drop the dough by rounded tablespoons onto ungreased or parchment-lined cookie sheets; flatten the balls slightly. Bake the cookies in a preheated 375°F oven for 8 to 10 minutes; the cookies will be soft, but will become crispy/chewy as they cool. Be careful not to overbake them; they burn easily. Remove the cookies from the oven, and allow them to cool on a rack.

Dip: In a small bowl in the microwave, or in a saucepan set over low heat, melt the butter and chocolate. Stir often to quicken the melting; don't overheat. Dip half of each cookie into the chocolate, and return the cookies to the cooling rack to set. Yield: 3 dozen cookies.


  • star rating 11/08/2009
  • Cassie from Lebanon, IN
  • Well...just another solid example of how the combination of peanut butter and chocolate just CANNOT be beat. Even my mom (in my opinion), the chocolate chip cookie godess, LOVED these cookies! Very good, KAF, I will definiately be making these again soon!