Chocolate Dipped Peanut Butter Sugar Cookies
New soft and buttery Peanut Butter Sugar Cookies, cut into cute themed shapes for the spring season. Although developed with Easter in mind, this peanut butter sugar cookie recipe is a versatile option that can be made year round, complete with chocolate dipped bottoms and easy icing details for a simple yet sweet decorations! Full of nutty flavor they are perfect for peanut butter and sugar cookie lovers alike, offering an unexpected yet delightful twist on classic cutout cookies!
Chocolate Dipped Peanut Butter Sugar Cookies
Soft and buttery peanut butter sugar cookies infused with peanut butter and dipped in dark chocolate, they are not only delicious but the perfect sugar cookie combo no matter the season!
Peanut Butter Sugar Cookie Inspiration
These sugar cookies are inspired by classic fork print peanut butter cookies, but infused into cutout sugar cookie dough for a twist. From flavor to texture they are nutty and delightful, especially when dunked into dark chocolate and decorated with royal icing details.
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Peanut Butter sugar cookie flavor
The peanut butter flavor in the sugar cookies is not too overpowering. With just 1/4 cup of peanut butter in the recipe, you get the flavors of classic sugar cookies with the nuttiness from the peanut butter for a well balanced pairing. The chocolate bottoms elevate the sugar cookies even more as chocolate and peanut butter are a match made in heaven. Topped with royal icing for a decorative and sweet finish!
Natural Peanut Butter
These cookies can be made with any peanut butter of choice, but my favorite is all natural Skippy or Jif. Both are non GMO and have good flavor and texture without excess sugar. Since there is already 1 cup of sugar in the cookie dough, choosing the natural peanut butter helps cut back on sweetness as well.
Below is the list of ingredients and supplies you’ll need to bake your own batch!
Ingredients:
Cookies: Butter of choice, granulated sugar, eggs, vanilla bean paste, crunchy or creamy peanut butter, baking powder, kosher salt, ap flour.
Icing: Powdered sugar, water and meringue powder, pink food coloring.
Speckling: Hershey’s Cocoa Powder, Vodka.
Dark Chocolate: 8 oz melted quality dark chocolate of choice.
Supplies:
Cookie cutters, 2 baking sheets, parchment paper, rolling pin, piping bag fitted with star tip.
How to make the Peanut Butter Sugar Cookies
The cookies are considered easy on a baking and decorating scale. Below are the step by step instructions.
Pour dry ingredients into a separate bowl until well incorporated. Next, cream butter, peanut butter and sugar together until light and fluffy, then mix in the eggs, and vanilla bean paste. Once combined mix in the flour, baking powder and salt. You’ll know the dough is ready when the mixing bowl is clean and the dough attaches to the paddle. If it feels sticky you can add flour 1 tbsp at a time until the dough attaches to the paddle. No chilling required.
Preheat oven to 400 degrees Fahrenheit. Roll the dough out onto a parchment lined or flour dusted surface. Roll out to 1/4″ thick and cut into shapes of choice.
If making bunnies, use a pairing knife to gently score the dough and create the lines for the bunny ears.
Peel away excess cookie dough and transfer cut cookies on parchment to a baking sheet.
Bake for 4-5 minutes and pull before golden brown. Repeat for all cookies.
While the sugar cookies are baking, make the piping consistency royal icing.
Whisk meringue powder and water together until light and foamy. Then switch to a paddle and beat the powdered sugar into the meringue powder and water. Add additional water a few drops at a time until piping consistency icing is achieved.
Transfer a portion to a piping bag fitted with a star piping nozzle, and the remaining to a tip-less piping bag. Seal closed.
Dipping & Decorating Inspiration
Dip the bottoms of the cookies in melted dark chocolate (optional) and place directly on parchment. Transfer dunked cookies to fridge to set for 20 minutes.
Once set, finish by adding decorative icing details. Pipe tails and noses for the bunnies using a Wilton star tip.
Create a speckled look on the egg cookies by combining vodka and cocoa powder to a paste and flicking over the tops of the cookies, for a simple and festive design.
These are best when chilled so the chocolate doesn’t melt. Store in an airtight container in the fridge until ready to enjoy!
Substitutions
The cookies are amazing as is, but can the recipe can be adapted to align with your preferences.
- Peanut Butter: The all natural peanut butter is optional and can be swapped out for any kind of peanut butter you have on hand. If you prefer texture, use crunchy peanut butter over creamy.
- Butter: This recipe can be made with any butter of choice. For plant based, you may need to increase the flour slightly. Start by adding 1 tbsp of flour to the dough after it’s mixed until the correct consistency is achieved.
- Extract/Paste: The vanilla bean paste is optional and can be swapped for regular vanilla extract or vanilla bean.
- Royal Icing: Buttercream can be used in place of royal icing in this recipe.
- Chocolate: Dipping the bottoms of the cookies in melted chocolate is totally optional. You can use any flavor of chocolate, or just omit the step altogether.
Chocolate Dipped Peanut Butter Sugar Cookies
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 24+ 1x
- Category: Dessert
- Method: Baking
- Cuisine: sugar cookies
Description
Soft and buttery peanut butter sugar cookies! Infused with creamy peanut butter and dipped in dark chocolate, they are not only delicious but the perfect sugar cookie combo no matter the season!
Ingredients
- 1/2 cup (1 stick) butter or plant based alternative
- 1/4 cup all natural creamy or crunchy peanut butter 1 cups granulated sugar
- 2 eggs
- 1 tsp vanilla bean paste, or seeds from 1/2 vanilla bean
- 2 1/4 cups all purpose flour (+ extra, for rolling)
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 cup powdered sugar
- 1 tbsp meringue powder
- 2 tbsp warm water + extra for thinning
- vanilla extract
- 8 oz melted dark chocolate or chocolate of choice
- 1/2 tbsp Hershey's Cocoa Powder
- 1 tbsp Vodka
- 2 Baking Sheets
- Star piping nozzles for decorating cookies
- Piping bags
- Parchment paper
Instructions
Peanut Butter Sugar Cookies:
- Pour measured flour, baking powder, and salt into a bowl and mix until combined. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream butter, peanut butter and sugar together for 2- 3 minutes until light and fluffy.
- Use a rubber spatula to scrape down the edges of the bowl.
- Beat the egg and vanilla into the butters and sugar until smooth and fully combined.
- Pour dry mix (flour, baking powder & salt) into the butter, egg and sugar, mixing on medium.
- Mix until the cookie dough forms and attaches to the paddle.
- The mixing bowl should be mostly clean when the dough is ready to roll out.
- If it feels sticky add flour 1 tbsp at a time until the dough attaches to the paddle.
- Preheat oven to 400 degrees Fahrenheit.
- Roll dough out onto parchment lined or flour dusted surface to 1/4″ thick.
- Use cookie cutters of choice to cut the dough into shapes of choice.
- Remove excess dough around the cut cookies, or lift with an offset spatula and place on a parchment lined baking sheet.
- Bake for 4-5 minutes pulling before the cookies are golden brown. This will ensure that the cookies remain soft with a light crumb after cooling.
- Repeat steps for all cookies.
- Set baked cookies on a rack to cool.
- Decorate.
Royal Icing:
- Combine the water and meringue powder in the bowl of an electric or stand mixer.
- Whisk on medium high for about 2-3 minutes until the mixture becomes foamy and forms very soft peaks.
- Then switch to a paddle attachment and beat in the powdered sugar. Mix on medium until the icing is thick like toothpaste. Add additional warm water a few drops at a time until the icing is a thick piping consistency and still holds a folded peak.
- Mix in splash of vanilla or extract of choice.
- Transfer 1/2 of piping consistency to a piping bag fitted with star tip.
- Transfer remaining piping icing to a tip-less piping bag and seal closed.
Decorating:
- Dip the bottoms of the cookies in melted dark chocolate.
- Place on a parchment lined baking sheet and transfer to the fridge to set for about 20 minutes.
- If decorating egg cookies, speckle by mixing Hershey’s Cocoa Powder and Vodka. Use a food grade brush to flick over the tops of the cookies to create the speckled design.
- Next decorate the cookies. If making bunny cookies, pipe a swirl of icing onto the tails with additional icing for the noses.
- Let finished cookies set for another 2-4 hours.
- Store chilled in an airtight container until ready to serve.
- They keep best in a container for 3 days or up to 6 months in the freezer.
Between the cute cutout shapes and the peanut butter chocolate flavor, these cookies are a must add to your sugar cookie baking lineup!
Decorated with cute royal icing details they would be also be the perfect treat for gifting! Or just enjoying alongside your favorite coffee or tea or as an anytime treat!
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