It’s already the last recipe of cookie week! Seven recipes in seven days has been a lot of work to create but also so much fun. If you’re just now checking out cookie week, be sure to look back at my soft ginger molasses cookies, chocolate crinkle cookies, cranberry orange shortbread, candy cane chocolate chip cookies, sugar plum cookies, and five ingredient chocolate peppermint fudge. Picking a favorite of these cookies is hard, but I have always loved the combination of chocolate and peanut butter, and these salted chocolate-dipped peanut butter cookies are my personal favorite. They’re so easy to make, the perfect combination of chocolate and peanut butter, with just a little bit of crunchy sea salt for a final touch. Salted chocolate-dipped peanut butter cookies are a must for any holiday cookie box.
Peanut butter cookies by themselves are delicious, but the chocolate is really what does it for me. To keep the chocolate from being too hard, it’s melted with just a little bit of coconut oil. If you’ve never used flakey sea salt, it’s a game changer. It’s a relatively inexpensive way to add something extra to your food as a finishing salt. I love Maldon salt flakes and they’re now a constant in my pantry.
I always bake with natural peanut butter, and it’s important to use natural peanut butter in this recipe as well. Other peanut butters have other ingredients, making it harder to control how much they spread. When you’re shopping for peanut butter, make sure the only ingredients are peanut butter and salt. You don’t want any extra oils or additives because it will change the cookies!
- 1¼ cups all-purpose flour
- ¾ tsp. baking soda
- ½ tsp. baking powder,
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup natural peanut butter
- 1 egg
- 1 tsp. vanilla extract
- 1½ cups chocolate chips
- ½ tbsp. coconut oil
- Flakey sea salt, for topping
- In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
- Using a stand mixer and a bowl with a hand mixer, cream together butter with granulated sugar and brown sugar. Add peanut butter and mix again. Add egg and mix until combined, then add vanilla extract and mix again.
- Add the dry ingredients to the wet ingredients and mix until combined. Cover and refrigerate for one hour.
- When ready to bake, line two baking sheets with parchment paper and preheat oven to 350 degrees Fahrenheit. Form the cookies into balls, then press down with a fork as shown in the pictures. Bake for 9-11 minutes until the cookies are set. Let cool for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.
- Once completely cooled, melt the chocolate chips and coconut oil. Use a microwave safe bowl and stir every 30 seconds until smooth. Dip the cookies into the chocolate and place onto the wire rack or onto a sheet of wax paper or parchment paper. Sprinkle with sea salt.
- Let the chocolate set and enjoy!
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[…] peanut butter in these oatmeal chocolate chip cookie bars, giving you that delicious chocolate and peanut butter combination. It’s important to use natural peanut butter where the only ingredients are peanuts and salt! […]