Chocolate Dipped Chunky Peanut Butter Oat Cookies

  I usually try not to come up with really long recipe titles, but it was pretty unavoidable with these guys.  Speaking of these guys, they live up to all that is in the title.  They were a hit in my house!

  I’ve been somewhat on a peanut butter crave this week.  Which is weird, cause I’m not a huge fan of peanut butter.  But, chocolate + peanut butter IS my favorite, so how could I pass on this idea?  


  I was going to add chocolate chips, but I thought dipping them in melted chocolate would be a much better choice. It’s actually more chocolate in one cookie this way and, of course, more chocolate is always the way to go!  Throw some extra chopped peanuts on there, a little salt, and you have heaven on a peanut butter cookie.

Chocolate Dipped Chunky Peanut Butter Oat Cookies
Write a review
Prep Time
15 min
Total Time
35 min
Prep Time
15 min
Total Time
35 min
  1. 1 1/2 cups all-purpose flour
  2. 1 1/4 cups rolled oats
  3. 1/4 teaspoon kosher salt
  4. 1 teaspoon baking powder
  5. 1 stick + 2 tablespoons unsalted butter
  6. 1 cup crunchy peanut butter
  7. 1/2 cups dark brown sugar
  8. 1/2 cups white sugar
  9. 1 egg
  10. 1 teaspoon vanilla
  11. 1/4 cup white sugar(for rolling dough in)
  12. 4 ounces of semi-sweet chocolate, melted
  1. 1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. 2. In a separate mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. 3. In an electric mixer, beat together the butter, sugars, and peanut butter until light and smooth, about 3 minutes. Add vanilla and egg, beat 1 minute and scrape down sides.
  4. 4. Add half the flour mixture and half the oats until incorporated, scrape down sides and then repeat with the other half of oats and flour.
  5. 5. Place 1/4 cup of sugar on a flat plate, set aside for coating the peanut butter balls.
  6. 6. With the palm of your hands, roll each dough piece into about 1 1/2 inch balls, then gently roll dough balls in sugar to coat. Place on prepared baking sheet, spacing each peanut butter ball about 2 inches apart.
  7. 7. Gently criss-cross each peanut butter ball with a fork.
  8. 8. Bake for 17-19 minutes or until golden around the edges.
  9. 9. When cookies are done, let them sit on the pan for 3 minutes before moving onto a rack to cool completely.
  10. 10. In a microwave safe bowl, melt the chocolate till smooth, stopping to stir every 15-20 seconds.
  11. 11. When the cookies have cooled completely, dip them half way in the melted chocolate and sprinkle on extra chopped peanuts and salt(optional). When the chocolate is firm and no longer shiny(to speed up that process, let them sit in the freezer for a minute or two), they're ready to eat!
The Sticky Spatula
Share the love!
Share on Facebook0Pin on Pinterest379Tweet about this on TwitterShare on Google+0

Leave a Reply

Your email address will not be published. Required fields are marked *