Chocolate Drizzled Peanut Butter Cookies

December 14, 2020

Chocolate Drizzled Peanut Butter Cookies are a pretty and delicious cookie to make for chocolate and peanut butter lovers!

This recipe turns out a really delicious peanut butter cookie. It’s soft and tender. It does not have a crunchy texture. And the chocolate is just a bonus. Bake some Chocolate Drizzled Peanut Butter Cookies to satisfy that chocolate- peanut butter craving!

Ingredients needed:

all purpose flour
baking powder
butter
light brown sugar
white sugar
peanut butter
egg
vanilla extract
milk chocolate chips

How to make Chocolate Drizzled Peanut Butter Cookies:

Follow the recipe to make a classic peanut butter cookie dough. Use a cookie scoop to place the cookies on a nonstick baking sheet (or a parchment-lined baking sheet). Using a cookie scoop ensures that all of your cookies will be similar in size. There is no need to criss-cross these peanut butter cookies with a fork since you’ll be covering them in chocolate.

Bake the cookies for about 11 minutes. They’ll become golden brown- especially around the edges.

How to add chocolate drizzle:

Because this can get messy, slide a piece of wax paper underneath the cookie cooling rack. Or you can move the cookies directly to a piece of wax paper and drizzle from there.

Melt chocolate chips using the microwave in short bursts (in a glass bowl) or in a heat-proof bowl set over a pan of simmering water. Stir until smooth (don’t over-cook them). Spoon the melted chocolate into a piping bag or a little ziploc baggie. Snip the tip and squeeze the bag to move the chocolate down to the tip. Drizzle chocolate in a decorative fashion on top of each cookie.

Another option for adding the chocolate:

Dip the edge of the cookie in chocolate instead of drizzling. After dipping, place the dipped cookie on wax paper.

Ingredient notes:

You can use whatever peanut butter you’d like- chunky or creamy. I haven’t tried to substitute alternatives to peanut butter (like almond butter or sunflower butter), but if you’d had success in the past with substituting your favorite alternative nut butter in baking then it should probably be fine.
Milk chocolate is my desired pairing to go with peanut butter. If you prefer the taste of semisweet, bittersweet or dark chocolate, it’s okay to use that instead. For a super smooth chocolate for drizzling, you can melt a 1/2 teaspoon of shortening along with the chocolate.

Can you leave off the chocolate?

Absolutely! This is a great peanut butter cookie recipe. Make the dough, as directed. Use a sugared fork to criss-cross the top of each blob of cookie dough on the baking sheet and bake as directed.

How to store chocolate drizzled cookies:

These cookies can’t be stored until the chocolate drizzle has had time to firm-up. The quickest way to do this is to place them into the refrigerator. The chill will get that chocolate firmed-up in a jiffy. You can also leave them at room temperature and eventually they’ll be good to go. Store in a covered container with wax paper in between layers. They can also be stored in the freezer in the same manner.

Bake some of these pretty cookies today to share with the peanut butter lovers around you. Enjoy!

Here are a few more peanut butter cookie recipes you might like to try: