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Chocolate Dipped Peanut Butter Cookies with Sea Salt

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These chocolate dipped peanut butter cookies are crisp at the edges, soft in the center, and finished with a sprinkle of flaky sea salt. They’re easy to make, require simple pantry ingredients, and deliver the perfect sweet-salty treat for any occasion.

Ingredients

Scale
  • 1 cup creamy peanut butter (natural or commercial)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour (or 1-to-1 gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup semisweet or dark chocolate chips
  • 1 tablespoon coconut oil or vegetable oil (optional, for melting chocolate)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. If using natural peanut butter, stir well to combine oil and solids.
  3. In a large mixing bowl, combine unsalted butter, peanut butter, brown sugar, and granulated sugar. Beat on medium speed for about 2 minutes until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, baking soda, and fine sea salt.
  6. Add dry ingredients to wet ingredients and mix on low until just combined. Do not overmix.
  7. Scoop tablespoon-sized balls of dough and roll gently between your palms. Place on prepared baking sheet, 2 inches apart.
  8. Use a fork to gently press a crisscross pattern on each ball. If the fork sticks, dip it in sugar first.
  9. Optional: Chill the tray in the freezer for 10 minutes for thicker, chewier cookies.
  10. Bake for 10-12 minutes, until edges are golden and centers look just set. Do not overbake.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Melt chocolate chips and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring after each, until smooth. Alternatively, use a double boiler.
  13. Dip each cooled cookie halfway into the melted chocolate, letting excess drip off. Set on parchment paper.
  14. While chocolate is still wet, sprinkle each cookie with flaky sea salt.
  15. Let cookies sit at room temperature until chocolate sets (about 30 minutes), or refrigerate for 10 minutes to speed up.
  16. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Notes

For gluten-free cookies, use a 1-to-1 gluten-free flour blend. For vegan, use vegan butter and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). Let cookies cool completely before dipping in chocolate. Store in an airtight container; freeze for longer storage. Add a pinch of cinnamon to the dough for a cozy twist.

Nutrition

Keywords: peanut butter cookies, chocolate dipped cookies, sea salt cookies, easy cookie recipe, gluten-free option, holiday cookies, sweet and salty dessert

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