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!
- all purpose flour
- baking powder
- light brown sugar
- white sugar
- peanut butter
- 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.
- 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:
- Great Grandma’s Peanut Butter Cookies
- Gluten Free Dairy Free Peanut Butter Cookies
- Chocolate Swirled Peanut Butter Cookies
- Honey Peanut Butter Chocolate Chunk Cookies
- Peanut Butter Chocolate Chunk Cookies
- 3-Ingredient Peanut Butter Cookies
- Oatmeal Peanut Butter Cup Chocolate Chip Cookies
- Peanut Butter Cowboy Cookies
Chocolate Drizzled Peanut Butter Cookies
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1/2 cup (1 stick) salted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 cup creamy or chunky peanut butter
- 1 large egg
- 1½ teaspoons vanilla extract
- 6 ounces milk chocolate chips
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
MAKE THE COOKIES:
- In a small bowl, whisk together the flour and baking powder.
- In a large bowl, use an electric mixer to combine the butter with the brown sugar and white sugar until creamy. Add the peanut butter, egg and vanilla and continue to mix for 1 to 2 minutes. Add the dry ingredients a little at a time until well-combined. Cover the bowl and refrigerate the dough for at least 30 minutes.
- Use a cookie scoop to scoop chilled dough onto a baking sheet. Bake 9 to 11 minutes, until the cookies are lightly browned around the edges. Let the cookies sit on the baking sheet for a few minutes, and then move the cookies to a cooling rack to cool completely.
ADD THE CHOCOLATE DRIZZLE:
- Heat the chocolate in a glass bowl in the microwave in small bursts (stirring along the way) until the chocolate is melted and smooth. Slide wax paper underneath the cooling rack. Add the melted chocolate to a piping back or a sandwich-sized zip baggie. Snip the corner. Drizzle chocolate on the tops of the cookies in a decorative fashion. Refrigerate the cookies or let them sit until the chocolate is set and has hardened.
- These cookies can be made as traditional peanut butter cookies without the chocolate. Use a fork to create a criss-cross pattern for regular peanut butter cookies.