Chocolate-Covered Peanut Butter Cookies with Crunchy Nuts
Crisp dark chocolate meets a soft, chewy peanut butter center in these Chocolate-Covered Peanut Butter Cookies with Crunchy Nuts, finished with chopped roasted peanuts. Each bite balances tender cookie, crisp coating, and a little salty crunch.
Yield: 12 cookies | Prep: 20 min | Chill: 30 min | Bake: 12 to 15 min | Cool: about 15 min plus full cooling | Total: about 65 min
Chocolate-Covered Peanut Butter Cookies with Crunchy Nuts Ingredients
Cookie Dough
- 1 1/2 cups (190 g) all-purpose flour. This builds the structure of the cookie. Spoon it into the measuring cup and level it off so the dough does not turn dry and crumbly.
- 1/2 cup (125 g) creamy peanut butter. Use a smooth, creamy style. Chunky peanut butter changes the texture of the dough and makes the cookies more likely to crack.
- 1/2 cup (115 g) unsalted butter, softened. Softened butter creams with the sugars to trap air, which gives the cookies a tender bite.
- 1/2 cup (100 g) brown sugar. Brown sugar keeps the cookies soft and adds a light molasses flavor that complements peanut butter.
- 1/4 cup (50 g) granulated sugar. Granulated sugar helps the edges set and gives the tops a little crispness.
- 1 large egg. The egg binds the dough and adds richness. Beat it in fully before adding the flour.
- 1 tsp vanilla (cookies). This flavors the dough and rounds out the peanut butter.
- 1/2 tsp baking soda. This gives the cookies lift and helps them spread into soft, golden rounds.
- 1/4 tsp salt. A small amount of salt sharpens the peanut flavor in the dough.
Chocolate Coating and Topping
- 1 1/2 cups (255 g) dark chocolate chips. These make the coating. Dark chocolate sets with a clean snap and balances the sweet peanut dough.
- 2 tbsp coconut oil. Coconut oil thins the melted chocolate so it coats smoothly and sets with a glossy shell.
- 1/2 tsp vanilla (coating). Stirred into the melted chocolate, this gives the shell a fuller flavor.
- 3/4 cup (100 g) chopped roasted peanuts. These add crunch. Chop them fairly fine so they stick to the wet coating.
- 1/4 tsp flaky sea salt (optional). A pinch on top brings out the sweet and salty balance. Leave it out if you prefer.
How To Make Chocolate-Covered Peanut Butter Cookies with Crunchy Nuts
- Make the dough. In a large bowl, cream the softened butter, peanut butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes with a mixer. Beat in the egg and 1 tsp vanilla (cookies) until smooth.
In a separate bowl, whisk the flour, baking soda, and salt. Stir the flour mixture into the peanut butter dough only until the last white streaks disappear, so the cookies stay tender. Chill the dough for 30 minutes so it is firm enough to shape.
Pro tip: Stop mixing as soon as the flour is incorporated. Overmixing develops the gluten and makes the cookies dense.
- Shape the cookies. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Divide the chilled dough into 12 equal portions. Roll each into a ball, then flatten into thick, even disks. Space them well apart on the sheets so they can spread.
Pro tip: Keep the disks thick. Thin disks bake too flat and lose their chewy center.
- Bake the cookies. Bake at 350°F (175°C) for 12 to 15 minutes, until the edges are lightly golden and the centers look just set. Rest the cookies on the tray for 10 minutes so they firm up enough to move, then transfer them to a wire rack.
Cool completely before coating. Warm cookies will melt the chocolate and cause it to slide off in streaks.
Pro tip: Pull them while the centers still look slightly soft. They firm as they cool, and overbaking makes them dry.
- Melt the coating. In a heatproof bowl, combine the dark chocolate chips and 2 tbsp coconut oil. Heat in short bursts, stirring between each one, until smooth. Stir in 1/2 tsp vanilla (coating).
Pro tip: Melt the chocolate gently so it does not seize into a grainy mass. If it thickens, add a few drops more coconut oil and stir. Coat and top. Spoon or dip the melted chocolate over the cooled cookies, covering the tops. Sprinkle the chopped roasted peanuts and the optional flaky sea salt over the coating while it is still wet so they stick.
Chill the cookies until the chocolate is firm and set. Once set, they are ready to serve or store.
How To Serve And Store
Serve these with cold milk, coffee, or a scoop of vanilla ice cream on the side.
In The Fridge
Store the cookies in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for about 10 minutes before eating so the chocolate softens slightly.
In The Freezer
Freeze the coated cookies in a single layer, then transfer them to a freezer bag for up to 3 months. Thaw them in the refrigerator overnight before serving to keep the coating from sweating.
Frequently Asked Questions
Can you make the dough ahead?
Yes. Wrap the dough and refrigerate it for up to 2 days before shaping. Let it sit at room temperature for a few minutes so it is easy to roll.
Why did my chocolate coating look dull?
Dull or streaky chocolate usually means it got too hot or was not stirred enough. Melt it gently and stir until glossy, then coat the cookies before it cools too much.
Can I use a different nut on top?
Yes. Chopped pecans or almonds work well. Choose a nut you can chop to a similar size so the topping stays even.
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Chocolate-Covered Peanut Butter Cookies with Crunchy Nuts
Crisp dark chocolate meets a soft, chewy peanut butter center in these Chocolate-Covered Peanut Butter Cookies with Crunchy Nuts, finished with chopped roasted peanuts. Each bite balances tender cookie, crisp coating, and a little salty crunch.
Ingredients
Method
- Make the dough: Cream the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and 1 tsp vanilla (cookies). Whisk the flour, baking soda, and salt separately, add to the wet mixture, and mix just until combined. Chill the dough for 30 minutes.
- Shape the cookies: Heat the oven to 350°F (175°C). Divide the dough into 12 equal portions, roll into balls, and flatten into thick, even disks. Space them apart on parchment-lined baking sheets.
- Bake and cool: Bake at 350°F (175°C) for 12 to 15 minutes, until edges are lightly golden and centers are just set. Rest on the tray for 10 minutes, then transfer to a rack and cool completely.
- Melt the coating: Gently melt the dark chocolate chips with 2 tbsp coconut oil, stirring until smooth. Stir in 1/2 tsp vanilla (coating). Coat and top: Coat the cooled cookies with the chocolate, then add the chopped roasted peanuts and optional flaky sea salt while wet. Chill until set; store refrigerated.
Notes
Store refrigerated in an airtight container for up to 1 week, or freeze for up to 3 months and thaw in the refrigerator overnight. Dough can be refrigerated up to 2 days before shaping.
