It’s time for another vintage AK recipe makeover and trust me when I say, this one is absolutely incredible.
It all started back in 2014 (yes, almost 10 years ago!) when my friend Joanna from Cup of Jo had me contribute to her holiday chocolate series. I knew exactly what I was going to bake up. I mean what could be better than incredibly soft and chewy peanut butter cookies dunked in chocolate and topped with salty pretzels and sweet toffee pieces? Nothing, that’s what.
Something you should probably know about these chocolate-dipped peanut butter cookies: They’re downright addicting. In fact, they’re unlike any other peanut butter cookie you’ve ever tasted. If the instructions are followed correctly, you’ll end up with soft and chewy peanut butter cookies. And they’ll continue to stay soft for days (like they’ll even last that long anyway)!
Come on, I know I have some peanut butter lovers out there. I made this one just for you!
FREE Ultimate Guide to Cookie Baking
Sign up below and get a FREE printable e-book with my best tips & tricks for baking perfect cookies every time!
Ingredients in these chocolate-dipped peanut butter cookies
These amazing cookies use regular old all purpose flour and butter, plus a few secret ingredients that help the peanut butter cookies bake up beautifully. Here’s what you’ll need to make them:
- Flour: as I mentioned, all purpose flour gives these cookies the perfect texture.
- Butter: you’ll need a stick of butter for moisture.
- Peanut butter: we’re adding all natural creamy peanut butter for that true, addicting peanut butter flavor. I love Wild Friends peanut butter, and you can use the code ‘AMBITIOUS15’ for 15% off!
- Sweetener: these cookies get their rich sweetness and chewy texture from dark brown sugar and a tiny bit of honey. Learn how to make your own brown sugar here!
- Egg: you’ll need 1 egg in this recipe to help the cookies bake up properly.
- Sour cream: I know it sounds odd, but the addition of sour cream or plain greek yogurt makes the cookies extra soft on the inside.
- Baking staples: don’t forget the baking soda, salt, and vanilla extract. Make your own vanilla extract using this tutorial.
- For dipping & topping: dip these babies in a little melted chocolate (mix chocolate chips with coconut oil) then adorn them with a sprinkle of salty pretzels and sweet toffee pieces.
Can I make them vegan or dairy free?
I haven’t tested these cookies using a flax egg instead of a regular egg but I think it should work out just fine! Learn how to make a flax egg here.
You can easily make them dairy free by using vegan butter and vegan chocolate chips (use these, too, if you’re trying to make them vegan).
A note on gluten free substitutions
Unfortunately, I cannot recommend a gluten free substitute for the all purpose flour in these chocolate-dipped peanut butter cookies. If you’re looking for a gluten free alternative try one of these recipes and feel free to dip them in melted chocolate + add the toppings:
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Grain Free Peanut Butter Chocolate Chunk Cookies
- 5-Ingredient Vegan Peanut Butter Cookies
- Grain Free Peanut Butter Cup Cookies
Don’t forget these cookie baking tips
I have tons of tips and tricks for baking cookies every time in my cookie baking e-book! Here are the basics to remember when baking these chocolate-dipped peanut butter cookies:
- Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
- Make sure your ingredients are room temp. You’ll want to be sure that your butter and egg are both at room temp so that they don’t coagulate when you’re making the dough.
- Use fresh baking soda. Make sure your baking soda is fresh to ensure that these cookies bake up properly.
- Measure your flour correctly. Do you know the best way to measure flour without a scale? Get my tips & tricks in this video!
Choose your toppings
The best part about these cookies is that you can have fun with different dips and toppings! Here are some more ideas:
- Sprinkle new toppings: swap the pretzels and toffee for mini peanut butter chips and crushed peanuts.
- Frost the cookies: instead of melted chocolate, try adding the lovely peanut butter frosting from this recipe on top of the cookies. Enjoy as is or sprinkle your fav toppings!
- Add a caramel drizzle: drizzle the cookies with my famous 5-Minute Vegan Salted Peanut Butter Caramel instead of dipping them in chocolate.
- Try white chocolate: mix it up by dipping the cookies in melted white chocolate instead of regular chocolate.
- Go traditional chocolate chip: make traditional peanut butter chocolate chip cookies by mixing 1 cup of regular or mini chocolate chips into the batter before baking. Option to double up on the indulgence by dipping them in more chocolate and adding the toppings!
Storing & freezing tips
- To store: place these chocolate-dipped peanut butter cookies in an airtight glass container or reusable silicone bag and keep them at room temp for up to 5 days.
- To freeze: you can actually freeze the peanut butter cookie dough or the fully baked and dipped cookies! Head to this post for all of my tips and tricks for both methods.
More cookie recipes you’ll love
- The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
- Death by Chocolate Peppermint Cookies
- Peanut Butter Cup S’mores Chocolate Cookies
- White Chocolate Macadamia Snickerdoodles
- Peanut Butter Oatmeal Cream Pies with Fluffy Peanut Butter Filling
Get all of my cookie recipes here!
I hope you love these chocolate-dipped peanut butter cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup all natural creamy peanut butter
- 1 cup packed dark brown sugar (light will also work just fine)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 tablespoon honey
- 1/2 tablespoon sour cream or plain greek yogurt
- For the topping:
- 1 cup chocolate chips
- 1 teaspoon coconut oil
- 1/2 cup crushed pretzel
- 1/2 cup toffee pieces
Instructions
- Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda and salt.
- In the bowl of an electric mixer, add in peanut butter, softened butter and brown sugar; mix on medium low until well combined.
- Switch mixer to low speed; add in egg, vanilla extract, honey and sour cream and beat 1 minute or until well combined, smooth and creamy. Slowly add in dry ingredients, increasing speed to medium low; mix until just combined.
- Grab a tablespoonful of dough and roll into a ball with your hands. You can also use a small cookie scoop if you have this available. Place dough on cookie sheet lined with parchment paper, leaving 2 inches apart between each dough ball. Bake for 10-12 minutes or until edges are golden brown.
- Allow cookies to cool on cookie sheet for 5-10 minutes before removing and transferring to a wire rack. This allows them to set up a bit and harden slightly around the edges. Repeat with remaining dough.
- In a small bowl, mix crushed pretzels and toffee pieces. Once cookies are completely cooled, you can prepare the chocolate.
- First line two baking sheets with wax paper. Next, add chocolate chips and coconut oil to small pot and place over low heat. Watch carefully and stir often until chocolate is completely melted.
- Dip each peanut butter cookie in chocolate then sprinkle with toffee-preztel mixture; place on wax paper and repeat with remaining cookies. The chocolate should set up within 30 minutes, but if you want to speed up the process, just place the baking sheet in the fridge for about 5 minutes
- Cookies will keep for 3-5 days if stored in an airtight container.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Dipping cookies in chocolate makes everything better. I love these!
Loving these shots. I think we should make these when I come to town 🙂
Monique!! You never cease to amaze me with your amazing cookie creations! Peanut butter & toffee?! You are so speaking my language here 🙂 And I am SO adding this to my holiday baking list. P.S. These photos are gorgeous!
Absolutely awesome cookies, Monique, wow!
These sound delicious! I love the sweet + salty combo!
Okay, so I absolutely love this recipe…it’s everything I like. I’m definitely going to bake these.
I just rediscovered my love for pretzels a few weeks ago, dipped in hummus. But pairing them with a sweet cookie? Ohhh yes. So much yum going on!! Love the addition of molasses to.. that’s one of my favorite ingredients!
Hi Leigha! There isn’t any molasses in these cookies, just didn’t want to confuse you! But there is honey! 🙂
These are my kind of cookie!!! Adding the salty pretzels is genius!
oh heavens to betsy—these cookies are unbelievably AMAZING!!!
These are delicious! Love the crunch and the salty, nutty taste. These are perfect. Just made them for a family dinner at my house tonight. Can’t wait to hear their reactions 🙂
I need a whole batch of these STAT!
These look incredible!
These cookies look insanely awesome! What a great flavor and texture combination!
This is definitely a cookie that pleases the masses! Made them for my coworkers and they devoured them. I happened to have a bourbon toffee that made them extra special. My cookies were just a bit soft to hold the toppings, but I made note to bake for the higher time and those were perfect! Recipe is wonderful as is, thank you (from me and my coworkers)!!!
Incase this helps anyone… I forgot to get sour cream or greek yogurt so I substituted the same amount of cream cheese and they came out great!
Hi! These cookies are perfect for my SO- but he HATES coconut – any substitution for the coconut oil??
You can use butter!
Thank you!!
Do you think these will freeze well? I’m making things ahead for a Christmas party. 😊
I haven’t tried it but I think they should!
These are so delicious! One question, is it normal that my dough was super sticky, like not firm at all? I added a bit more flour and then still refrigerated for just a bit…they turned out great still I’m just wondering if I did something wrong?
It was probably due to the peanut butter brand you were using, it could have just been more oily! Good call on adding a little more flour 🙂 My dough is never overly sticky, so I’m guessing the PB was the problem.
Made these for Thanksgiving. My family loved them!
Love it!!
So hubby seemed to have a hankering for something sweet in cookie form, and I was out of chocolate chips. I decided I’d do a peanut butter cookie instead, and when I saw these remembered we have some amazing toffee hiding out in the freezer. Instead of dipping the cookies, I just crushed up the toffee with my rolling pin and added it into the dough in the last step before rolling/baking. I used a medium cookie scoop and just watched them until they started to brown since my cookies were a bit bigger than the recipe called for. Holy smokes, they are AMAZING! The perfect texture and flavor, and the melted, chewy toffee put them over the top delish. Thank you for so many incredible recipes, I’ve yet to find one I haven’t loved!
Love it! That sounds amazing! Hope you keep finding recipes here that you love 🙂
These cookies are so good. I like a softer PB cookie and that’s what these are. I only used the toffee chips as I didn’t have any pretzels and they were still yummy. My only struggle was dipping the cookies in the chocolate. I used a glass measuring cup to melt the chips and oil in the microwave. Halfway thru dipping it got trickier to get half the cookie dipped. Maybe better to dip the front half and then the back half in a wider bowl?
Will definitely make these again.
Hi! About to make these. Did you use milk chocolate chips or semi sweet ?
I typically use dark or semi sweet!