Chocolate covered peanut butter cookies are everything you love about the classic combination, taken to the next level. Soft, buttery cookies meet a smooth, salted chocolate glaze for a dessert that’s both simple to make and absolutely irresistible.
Here is Why This Chocolate Covered Peanut Butter Cookie Recipe Works
Peanut Butter Lovers Unite: These cookies are packed with peanut butter goodness, so they’re basically mandatory for anyone who can’t get enough of that nutty flavor.
Chocolate Glaze Magic: The glossy salted chocolate topping isn’t just pretty—it balances the sweet and salty vibes like a pro.
No Fancy Ingredients Required: You probably already have everything you need in your pantry, and if not, it’s nothing a quick store run can’t fix.
Easy Yet Impressive: They’re simple to make but look like you spent all afternoon in the kitchen. Perfect for showing off without breaking a sweat!
If you like this recipe, try our peanut butter blossoms or salted truffle cookies
The Ingredients
- Pantry: All-purpose flour, granulated sugar, brown sugar, baking powder, salt, light corn syrup, semi-sweet chocolate, peanut butter.
- Spices and Seasonings: Maldon salt flakes, vanilla extract.
- Refrigerated Items: Egg, butter, heavy cream
Variations
Pretzel-Crunch Chocolate Peanut Butter Cookies: Fold in ½ cup of crushed pretzels to the cookie dough and sprinkle a few more on top of the chocolate glaze.
Espresso-Infused Chocolate Peanut Butter Cookies: Add 1 teaspoon of instant espresso powder to the cookie dough.
Peanut Butter Cup Cookies: Mix in ½ cup of chopped mini peanut butter cups into the dough before baking.
Tips for Success
- Don’t skip the step of refrigerating the cookie dough before baking. It helps prevent the cookies from spreading too much.
- Use Maldon salt flakes or another large-flake salt for sprinkling on top. Regular table salt will be too fine and make the cookies too salty.
- Coating the dough balls in sugar makes it easier to press them flat without sticking and adds a bit of sparkle to the finished cookies.
- If cracks form when flattening the cookies, gently press and smooth them back into shape for a clean finish… or let them stay cracked for a rustic look.
- Allow the chocolate glaze to fully set at room temperature before stacking or storing the cookies to avoid smudging.
Storage
At Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
In the Refrigerator: If your kitchen is warm, you can refrigerate the cookies in an airtight container for up to a week. Allow them to come to room temperature before serving.
Freezing the Cookies: These cookies freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container. Freeze them for up to 3 months.
Chocolate Coated Peanut Butter Cookies
These chocolate covered peanut butter cookies are basically a mic drop in dessert form. Soft, rich, and topped with a salted chocolate glaze, they’re here to prove that peanut butter cookies don’t have to be basic. Make them, share them (if you feel like it), and enjoy being the person who brings the best cookies to the table.
- Chocolate Peanut Butter Layer Cake
- Chocolate Peanut Butter Tart
- Peanut Butter Frosted Chocolate Cupcakes
- Gingersnap Cookies
- Crispy Double Chocolate Cookies
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Salted Chocolate Glazed Peanut Butter Cookies
Ingredients
For the Cookies:
- ½ cup of butter
- ½ cup brown sugar
- ½ cup granulated sugar
- ¾ cup crunchy or creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1-¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
To roll the cookies
- ½ cup sugar
For the Chocolate Glaze:
- ¼ cup heavy cream
- 3 tablespoons light corn syrup
- 5 ounces semi-sweet chocolate finely chopped
- 2 tablespoons hot water
- Maldon Salt flakes
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
For the Cookies:
- Add the butter, brown sugar and granulated sugar to a mixing bowl. Beat on high speed until smooth and creamy. Add the peanut butter and mix until well combined. Add the egg and vanilla beating well to combine. Sift the flour, baking powder and salt over the mixture and stir well.
- Using a medium-size cookie scoop (2 tablespoons), form balls and roll them in sugar (coating them in sugar will make it easier to press them down). Place them on the lined baking sheet. Space them about 2-inches apart as they will spread. Flatten each of the balls to a ¼-inch thickness, using the bottom of a glass or measuring cup. Smooth the edges to repair any cracks.
- Place the baking sheet in the refrigerator for 30 minutes as this will help keep them from spreading too much.
- Transfer the baking sheet to the oven and bake for 15-18 minutes, just until golden brown. Remove from the oven and allow to cool on the baking sheet.
For the Salted-Chocolate Glaze:
- In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.
- Place a tablespoon of the chocolate sauce on a cookie, tilt and turn the cookie allowing the chocolate to flow over the top. Set on a wire rack to cool and proceed with glazing the remaining cookies. When all the cookies have been glazed with the chocolate, sprinkle them with the salt flakes and allow them to cool completely at room temperature.
Notes
- Make sure you use large finishing salt flakes such as Maldon salt when you sprinkle the top. If you use regular table salt to sprinkle on top then the cookies will taste too salty.
- Rolling the cookies in sugar will help you press the cookies flat without them sticking to the bottom of a cup.
Sabrina
Monday 29th of June 2015
Yum!!
Pat
Monday 29th of June 2015
Thanks, Sabrina :)