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Chocolate Covered Peanut Butter Cookies

Indulge in these Chocolate Covered Peanut Butter Cookies! Soft, chewy, and enveloped in rich chocolate, they’re a treat you can't resist.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Servings: 24 servings

Ingredients

  • 1 cup butter softened, unsalted
  • 1 cup sugar granulated
  • 3/4 cup powdered sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 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 dark
  • 4 1/2 cups flour
  • 1/4 cup additional sugar for rolling
  • 2 bags Brach's Milk Chocolate Double Dippers for coating
  • 1 cup creamy peanut butter
  • 6 TBSP butter melted, for filling
  • 6 TBSP powdered sugar for filling
  • 1 tsp vanilla
  • 1 cup chopped chocolate or chocolate chips semi-sweet
  • 1 cup heavy cream for coating

Instructions

  • Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
  • In a large mixing bowl, cream together the softened butter, sugar, and powdered sugar until light and fluffy. Add in the vegetable oil and mix until fully incorporated.
  • Beat in the eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the cornstarch, cream of tartar, baking soda, salt, cocoa powder, and flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Using a cookie scoop, portion out the dough and roll into balls. Roll each ball in the additional 1/4 cup of sugar before placing them on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set. Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  • In a small bowl, mix together the creamy peanut butter, melted butter, powdered sugar, and vanilla until smooth.
  • Once the cookies are cool, take one cookie, spread a generous amount of the peanut butter filling on the flat side, and then top with another cookie to create a sandwich. Repeat until all cookies are filled.
  • In a medium saucepan over low heat, combine the chopped chocolate or chocolate chips with the heavy cream. Stir until the chocolate is fully melted and the mixture is smooth.
  • Dip each cookie sandwich into the melted chocolate, ensuring they are fully coated. Place the coated cookies back onto the parchment-lined baking sheets and refrigerate until the chocolate is set.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Wire Rack
  • Cookie Scoop

Notes

  • For a gluten-free option, use almond or coconut flour instead of regular flour.
  • Substitute coconut oil for butter for a dairy-free version.
  • Store cookies in an airtight container at room temperature for up to a week.