• Ashley McGuirk

Dark Chocolate Dipped Peanut Butter Cookies

Updated: Feb 6

Here they are! My dark chocolate dipped peanut butter cookies. Just in time for the holidays. Add these cookies to your holiday baking list because they seriously live up to the hype. They taste just like the peanut butter cookies I use to eat as a kid. Sweet, salty and super filling. My husband kept grabbing them from the jar after dinner to satisfy his sweet tooth and that’s saying something!

I worked really hard on this recipe because I wanted it to be the perfect combination of peanut butter and chocolate. I mean, is there a better combination on this planet? NO. Peanut butter and chocolate will forever be the best combo in the world. However, if you're not a fan of chocolate these cookies still taste amazing by themselves.

But if you're anything like me, dark chocolate is my love language. So obviously i had to add at-least a little bit to the recipe. These sweet, thick peanut butter cookies go perfectly with dipped dark chocolate and the sprinkle of sea salt just take them over the edge of rich and satisfying. Sweet, salty + satisfying. I think I know what cookie Santa wants to snack on this year..... Oh, and let’s not forget these cookies are gluten free, paleo friendly (sub peanut butter with almond butter), flourless and contain 0 refined sugar. Don’t let that scare you though, they still taste amazing.

I hope you enjoy one of my favorite cookie recipes and have a wonderful holiday season!

Serving Size: 12-14 cookies

Prep time: 10 minutes

Cook Time: 9-11 minutes

Total Cook Time: 20-25 minutes

Dark Chocolate Dipped Peanut Butter Cookies


1 cup peanut butter (I used Wegmans organic creamy peanut butter)

1 cup coconut sugar

1 large egg at room temperature

1 teaspoon baking soda

½ teaspoon vanilla extract

1 teaspoon raw honey

pinch of sea salt

Dark chocolate sea salt coating

½ cup dark chocolate chips

1 teaspoon coconut oil

1 teaspoon sea salt


Step 1

Preheat oven to 350 Degrees Fahrenheit. Line a cookie sheet with parchment paper.

Step 2

Combine peanut butter and coconut sugar in a large mixing bowl. Using a hand-held mixer or stand mixer fitted with a paddle attachment, begin mixing the peanut butter and coconut sugar on medium/high for 2 minutes.

Step 3

Add in egg, baking soda, vanilla, honey and sea salt. Mix for another minute or until well combined and somewhat crumby. Do NOT worry if the dough seems crumbly. Trust me, it will stick together when rolled into balls.

Step 4

Using a tablespoon, scoop out dough and roll into 2 inch balls. Set each peanut butter dough ball on cookie sheet about 2 inches apart.

Step 5

Grab a fork and begin pressing lightly on top of each ball, then again about 90 degrees in the opposite direction making a criss cross imprint. Bake for 9-11 minutes or until edges look golden brown.

Step 6

Remove pan from oven and let cool for at least 20 minutes. This step is VERY important because the cookies will fall apart if you don’t let them cool. While cookies are cooling begin prepping your melted chocolate. Combine ½ cup dark chocolate chips and coconut oil in a microwavable bowl. Microwave for 30 second increments stirring each time until a liquid chocolate appears.

Step 7

After cookies have cooled, dip each cookie half way into the bowl of melted chocolate. Use a spoon to assist with the chocolate coating. Set each cookie on a pan or plate covered with parchment paper and sprinkle with desired amount of sea salt. Place in refrigerator for 3 minutes to let chocolate harden.

Step 8

Enjoy cookies for up to a week. Store in an airtight container with parchment paper to keep fresh or freeze up to 3 months.

Did you make this recipe?

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Until next time,

Happy Holidays!

Stay Sweet