These cookies are the kind I make when I want something that feels a little indulgent but still unfussy. A chocolate shortbread-like base gets a peanut butter well, a few milk chocolate dippers for nostalgia, and a smooth ganache blanket that ties everything together. The result is buttery, chocolaty, and satisfyingly peanut-buttery — a cookie that travels well to potlucks and vanishes at home.

I test for texture and timing so you don’t have to. The dough is straightforward to work with (it’s thick and forgiving), and the method uses an ice cream scoop and a greased glass to form uniform wells. The peanut butter glaze fills the indentation perfectly, and the final ganache gives the whole cookie a tidy, glossy finish that keeps the topping intact.

Below you’ll find the exact ingredients and step-by-step directions I used, followed by practical tips, common mistakes, and storage advice. Read the ingredients and steps first, then skim the tips to troubleshoot or tweak the recipe for your kitchen.

What Goes Into Chocolate Covered Peanut Butter Cookies

Ingredients

1 cup butter (softened) — the base fat for tender, flavorful cookies; bring to room temperature for even creaming.
1 cup sugar — primary sweetener and contributes to structure and spread.
3/4 cup powdered sugar — adds a softer sweetness and helps create a delicate crumb.
3/4 cup vegetable oil — adds moisture and a slightly softer bite than butter alone.
2 eggs — binders that add lift and richness.
1 1/2 tsp cornstarch — helps keep the cookies tender and slightly cakey.
1/2 tsp cream of tarter — provides subtle lift and stabilizes the texture.
1/2 tsp baking soda — a leavening agent to help the cookies rise just enough.
1/2 tsp salt — balances sweetness and enhances flavor.
1/2 cup cocoa powder (I used dark cocoa powder but regular works great) — gives chocolate flavor and color; choose dark for a deeper, more bitter chocolate note.
4 1/2 cups flour — the structure of the dough; scoop and level for consistency.
Additional 1/4 cup sugar (set aside) — used to sugar the glass and create the sugared indentation.
2 bags Brach’s Milk Chocolate Double Dippers — the nostalgic chocolate pieces that sit on the peanut butter glaze.
1 cup creamy peanut butter — the star of the glaze; creamy ensures a smooth filling.
6 TBSP butter (melted) — melts into the peanut butter glaze for silkiness.
6 TBSP powdered sugar — sweetens and thickens the peanut butter glaze.
1 tsp vanilla — lifts and rounds the peanut butter mixture.
1 cup chopped chocolate or chocolate chips (semi-sweet works well) — used for the ganache; semi-sweet balances the peanut butter nicely.
1 cup heavy cream — combines with the chocolate to make a glossy ganache.

Step-by-Step: Chocolate Covered Peanut Butter Cookies

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat or lightly grease them.
In a large mixing bowl, beat 1 cup butter (softened) until light and creamy. Add 1 cup sugar and 3/4 cup powdered sugar and beat until well combined.
Add the 3/4 cup vegetable oil and 2 eggs to the butter-sugar mixture and mix until combined.
In a separate bowl, whisk together the dry ingredients: 1 1/2 tsp cornstarch, 1/2 tsp cream of tarter, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup cocoa powder, and 4 1/2 cups flour.
Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be thick.
Use an ice cream scoop to portion the dough, roll each portion into a ball, and place the balls on the prepared baking sheets about 2 inches apart.
Put the additional 1/4 cup sugar (set aside) into a small shallow bowl. Dip the bottom of a flat glass into that sugar, then gently press the sugared glass into the top of each dough ball to create an indentation. Re-dip the glass in the sugar as needed and repeat for all cookies.
Bake the cookies for approximately 9 minutes. Immediately after removing the baking sheet from the oven, dip the glass in the reserved sugar again and press into each indentation while the cookies are hot to re-form the wells. Let the cookies cool completely on the baking sheet or transfer to a wire rack to cool.
Make the peanut butter glaze: in a medium bowl stir together 1 cup creamy peanut butter, 6 TBSP butter (melted), 6 TBSP powdered sugar, and 1 tsp vanilla until smooth.
Spoon about 1 TBSP of the peanut butter glaze into the well of each cooled cookie. Place 3–4 Brach’s Milk Chocolate Double Dippers on top of the glaze on each cookie.
Make the ganache: place 1 cup chopped chocolate or chocolate chips and 1 cup heavy cream in a microwave-safe bowl. Microwave at 50% power for 1 minute, remove and stir; microwave another 1 minute at 50% power, remove and stir. If the chocolate is not fully melted and smooth, microwave additional 30-second intervals at 50% power, stirring after each, until smooth and pourable.
Drizzle the ganache over each cookie to cover the toppings as desired. Allow the ganache to set before handling.
Store the cookies flat (do not stack) to protect the toppings.

What Sets This Recipe Apart

There are two things that make these cookies stand out: the method for forming the peanut butter well and the combination of a peanut butter glaze with a final ganache. The sugared glass technique creates uniform wells without specialized equipment. Pressing the indent while the cookie is hot (and again right after baking) ensures the well holds when you fill it.

Second, the peanut butter element is a glaze rather than straight peanut butter. Mixing peanut butter with melted butter, powdered sugar, and vanilla creates a silkier, slightly sweeter filling that sits neatly in the cookie. The ganache seals everything, providing a shiny finish and protecting the topping so these travel-friendly cookies don’t smear.

Quick Replacement Ideas

Swap cocoa powder intensity — the ingredient list mentions dark cocoa powder or regular; choose dark for a deeper chocolate flavor or regular for a milder, sweeter base.
Chocolate options — the ganache calls for 1 cup chopped chocolate or chocolate chips (semi-sweet works well); use whichever you have on hand for slightly different sweetness profiles.
Adjust the topping — the recipe uses Brach’s Milk Chocolate Double Dippers; if you prefer, you can rely on the ganache and extra chocolate chips already listed in the ingredients instead of the dippers.

Tools of the Trade

Stand mixer or hand mixer — for creaming the butter and sugars thoroughly.
Mixing bowls — at least two: one for wet, one for dry.
Ice cream scoop — for evenly portioning dough.
Flat-bottomed glass — used, when dipped in sugar, to press the indentations.
Baking sheets and parchment paper or silicone mats — for easy release and cleanup.
Microwave-safe bowl or small saucepan — for making ganache.
Wire rack — to cool cookies and allow ganache to set evenly.

Mistakes That Ruin Chocolate Covered Peanut Butter Cookies

Not softening the butter — if the butter is too cold, it won’t cream properly with the sugar and the dough will be uneven in texture.
Overmixing after adding flour — mixing until just combined prevents a tough cookie; the dough should be thick but not elastic.
Skipping the hot-press step — if you don’t press the indentation again right after baking, the wells can shrink as cookies cool and won’t hold the glaze well.
Overbaking — bake around 9 minutes; they’ll look slightly soft when you pull them. Overbaked cookies lose that tender, melt-in-your-mouth center.
Stacking cookies before the ganache sets — this can ruin the appearance and stick the toppings together; store flat until fully set.

Tailor It to Your Diet

If you need to tweak things for diet preferences, focus on technique rather than swapping core ingredients. For example, you can omit the ganache to reduce dairy if that’s a minor restriction, but note it changes texture and shelf life. To reduce sugar slightly, you could experiment by shaving small amounts from the cookie sugar and the powdered sugar in the glaze, but do so incrementally—the balance of sweetness supports the texture and spread.

If you require allergen changes (peanuts), this recipe relies heavily on peanut butter in the topping; replacing peanut butter with another spread is possible but will alter flavor and texture significantly — test small batches if you must substitute.

Behind the Recipe

I developed this version by combining a classic pressed-cookie technique with a filled-cookie concept. The cornstarch and powdered sugar in the dough keep the cookies tender and short, while the vegetable oil adds a softer mouthfeel that butter alone can’t always provide. The double press with a sugared glass came from testing — it maintained the indentation cleanly without sticking.

The peanut butter glaze is inspired by fillings that need to sit neatly in a well without seeping into the cookie. Adding melted butter to the peanut butter provides that spreadable sheen and slightly loosens the peanut butter so it blends well with powdered sugar and vanilla. The ganache is an elegant finish that both visually unifies the cookie and helps the dippers adhere to the top.

Keep It Fresh: Storage Guide

Short term (1–2 days)

Store cookies flat in an airtight container at room temperature once the ganache has set. Line the container with parchment between layers only if toppings are fully set and you must stack; otherwise, keep them single layer.

Medium term (3–5 days)

For best texture, place them in a single layer in an airtight container in the refrigerator. Cold will firm the ganache and keep the peanut butter glaze stable; bring to room temperature before serving for softer bite.

Freezing

Freeze on a sheet pan until firm, then transfer to a flat airtight container with parchment between layers. Thaw in the fridge to protect toppings and minimize condensation on the ganache.

Quick Q&A

Can I make the dough ahead? — Yes. Chill the dough wrapped tightly for up to 48 hours; bring to room temperature just enough to scoop and form balls before pressing.
Why press the indentation twice? — The hot-press after baking re-forms wells that can shrink in the oven, ensuring the glaze fits neatly.
Can I use crunchy peanut butter? — The recipe lists creamy peanut butter; crunchy will change the texture of the glaze and how it sits in the wells, so expect a chunkier topping.
How glossy should the ganache be? — Smooth and pourable but not too thin — it should coat and set into a shiny layer over the toppings.

Bring It Home

These Chocolate Covered Peanut Butter Cookies are great when you want something polished without a lot of fuss. Follow the steps exactly for consistent wells and a stable peanut butter glaze, and don’t shortchange the ganache — it finishes the cookies beautifully. They’re a treat for holiday trays, bake sales, and any day you want a special cookie that still feels simple.

Make a batch, share a handful, and note what you change. Small adjustments — a darker cocoa, slightly fewer dippers, or a chilled finish — will lead you to your favorite version. Happy baking, and enjoy every chocolatey, peanut-buttery bite.

Print Recipe Save it for later

Chocolate Covered Peanut Butter Cookies

Chocolate cookies with a peanut butter glaze, topped with Brach's Milk Chocolate Double Dippers and finished with chocolate ganache.

Prep Time36

Cook Time46

Total Time1 52

Servings: 4 servings

Ingredients

1 cupbuttersoftened
1 cupsugar
3/4 cuppowdered sugar
3/4 vegetable oil
2 eggs
1 1/2 tspcornstarch
1/2 tspcream of tarter
1/2 tspbaking soda
1/2 tspsalt
1/2 cupcocoa powder I used dark cocoa powderbut regular works great
4 1/2 cupsflour
cupAdditional 1/4 sugarset aside
2 bags Brach's Milk Chocolate Double Dippers
1 cupcreamy peanut butter
6 TBSPbuttermelted
6 TBSPpowdered sugar
1 tspvanilla
1 cupchopped chocolate or chocolate chipssemi-sweet works well
1 cupheavy cream

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat or lightly grease them.
In a large mixing bowl, beat 1 cup butter (softened) until light and creamy. Add 1 cup sugar and 3/4 cup powdered sugar and beat until well combined.
Add the 3/4 cup vegetable oil and 2 eggs to the butter-sugar mixture and mix until combined.
In a separate bowl, whisk together the dry ingredients: 1 1/2 tsp cornstarch, 1/2 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup cocoa powder, and 4 1/2 cups flour.
Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be thick.
Use an ice cream scoop to portion the dough, roll each portion into a ball, and place the balls on the prepared baking sheets about 2 inches apart.
Put the additional 1/4 cup sugar (set aside) into a small shallow bowl. Dip the bottom of a flat glass into that sugar, then gently press the sugared glass into the top of each dough ball to create an indentation. Re-dip the glass in the sugar as needed and repeat for all cookies.
Bake the cookies for approximately 9 minutes. Immediately after removing the baking sheet from the oven, dip the glass in the reserved sugar again and press into each indentation while the cookies are hot to re-form the wells. Let the cookies cool completely on the baking sheet or transfer to a wire rack to cool.
Make the peanut butter glaze: in a medium bowl stir together 1 cup creamy peanut butter, 6 TBSP butter (melted), 6 TBSP powdered sugar, and 1 tsp vanilla until smooth.
Spoon about 1 TBSP of the peanut butter glaze into the well of each cooled cookie. Place 3–4 Brach's Milk Chocolate Double Dippers on top of the glaze on each cookie.
Make the ganache: place 1 cup chopped chocolate or chocolate chips and 1 cup heavy cream in a microwave-safe bowl. Microwave at 50% power for 1 minute, remove and stir; microwave another 1 minute at 50% power, remove and stir. If the chocolate is not fully melted and smooth, microwave additional 30-second intervals at 50% power, stirring after each, until smooth and pourable.
Drizzle the ganache over each cookie to cover the toppings as desired. Allow the ganache to set before handling.
Store the cookies flat (do not stack) to protect the toppings.

Equipment

Oven
Mixing Bowl
Baking Sheet
Parchment paper or silicone mat
Ice Cream Scoop
flat glass
small shallow bowl
Microwave-safe Bowl
Wire Rack

Notes

Notes
Glaze recipe adapted from
Crunchy, Creamy, Sweet