Chocolate Dipped Salted
Peanut Butter Cookies
Oh my gosh – the smooth combination of peanut butter and chocolate, with hints of flake salt. So delicious.
The color contrast along with the textures and flakey consistency. You won’t be able to have just one!
They are classic. Everyone needs a peanut butter cookie recipe in their cookie box.
Here are some products I used in this recipe.
More cookie recipes to love.
Chocolate Dipped Salted Peanut Butter Cookies
- Total Time: 21 minutes
- Yield: 24 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 1 cup all natural peanut butter (just peanuts + salt)
- 1 tablespoon coconut milk (or milk alternative)
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 cup + 2 tablespoons gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3–1/2 cup semi-sweet chocolate chips, melted
- flake salt, to garnish
Instructions
- Preheat your oven to 350F.
- With a stand mixer, beat on high the butter, sugar and brown sugar together until it is light and fluffy – about 1 minute. Scrap down the sides and mix for 10 more seconds.
- Add in the peanut butter, milk, vanilla extract and egg. Mix on low until fully combined – about 25 seconds. Scrap down the sides of the bowl, if needed.
- Mix in the flour, baking soda, baking powder and sea salt. Mix until just combine.
- Spoon 1 teaspoon of cookie dough on to a baking sheet tray. Roll between your hands to make a nice smooth rounds. Repeat until you have roughly 12-15 cookies on your sheet tray.
- Using a fork dipped quickly in warm water, press down in the center of the cookie. Repeat in a crisscross pattern on top of all cookies.
- Bake for 6 minutes. Remove from the oven and tap the cookie sheet tray on your stove top or counter top 2-3 times to help flatten the cookies. Bake for another 2 minutes.
- Remove from the oven and let cool 1 minute on the tray. Remove carefully and place on a wire rack to finished cooling.
- To dip the cookies in chocolate, melt the chocolate chips in a small bowl. Dip one half of each cookie in the chocolate. Sprinkle with flake salt immediately and let cool and set.
Notes
When rolling out the cookie dough to make smooth rounds – keep working in your hands. The warmth from you hands will help the dough stay together. Gluten free flour tends to make it crumble a bit but after 6-8 seconds, it comes together.
Occasionally dip your fork in warm water and/or clean it off, this will help make the marks more pronouced on the cookies, while making it easier for the fork to release from the cookie dough.
- Prep Time: 15
- Cook Time: 6
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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