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Chocolate-Dipped Peanut Butter Meltaway Cookies

Soft, light, delicious Chocolate-Dipped Peanut Butter Meltaway Cookies, as the name implies, will melt in your mouth!

Chocolate-Dipped Peanut Butter Meltaway Cookies stacked on a parchment-lined baking sheet

You’ll never hear me say that I’ve had my fill of chocolate and peanut butter. No, that flavor combination will always be near and dear to my heart. And my stomach.

These Chocolate-Dipped Peanut Butter Meltaway Cookies are a delicious way to enjoy that perfect pair. They’re light and a bit crumbly and not too sweet.

overhead view of Chocolate-Dipped Peanut Butter Meltaway Cookies on a parchment-lined baking pan

I love the simplicity of these cookies. The dough is quick and easy to mix, and a cookie scoop makes portioning them a breeze. The only thing to slow you down is the refrigerator time for the dough!

I pretty much always have peanut butter and chocolate in my kitchen, and I’m betting many of you do, too. That makes these cookies the kind of thing you can bake with ingredients you already have on hand. And as good as these are, you may make doubly sure that you do always have what you need to make them.

Tips for Success

  • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method so you don’t over-measure. This is especially important here with the flour. If you need a refresher in good measuring techniques, see How to Measure Flour.
  • Chill the dough. Your cookies will hold their shape better with some time in the refrigerator. If you refrigerate the dough longer than an hour, you may need to leave it at room temperature for 5-10 minutes until it handles more easily.
  • Use a cookie scoop. Portioning the dough with a cookie scoop ensures that your cookies are all the same size. That means they’ll bake more evenly. And they’ll be prettier, too.
  • Don’t over-bake. The bottom edges of the cookies should just be beginning to brown. You can carefully and gently use a small spatula or a knife to lift a cookie to check for browning. Remember that carryover heat means that they’ll still bake a bit after they’re removed from the oven.
  • Go slowly melting the chocolate. Going too quickly can cause the chocolate to seize. Stir it after every 30-second interval in the microwave until it melts when stirred.
  • Store the cookies at room temperature. Kept tightly covered, these cookies should keep for up to 4 days. If your kitchen is warm, the chocolate may start to melt. In that case, refrigerating is fine as long as they are tightly covered.
Chocolate-Dipped Peanut Butter Meltaway Cookies on a beige plate

Fans of peanut butter and chocolate are sure to love these simple Chocolate-Dipped Peanut Butter Meltaway Cookies. Delicate and delicious, these shortbread cookies are a long-time favorite for me. I hope you’ll enjoy them, too!

Find more cookie recipes in the Recipe Index.

More Peanut Butter and Chocolate Cookies

Chocolate-Dipped Peanut Butter Meltaway Cookies

Yield about 48 cookies
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 1 hour
Total Time 1 hour 32 minutes

Delicate, delicious Chocolate-Dipped Peanut Butter Meltaway Cookies are wonderfully soft and so tasty!

Chocolate-Dipped Peanut Butter Meltaway Cookies stacked on a parchment-lined baking sheet


  • 1 cup (120g) all-purpose flour
  • 1/2 cup (56g) corn starch
  • 3/4 cup (82g) confectioners' sugar, sifted
  • 3/4 cup (170g) unsalted butter, cut into cubes
  • 1/2 cup (127g) chunky peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (89g) mini chocolate chips
  • 4 ounces (113g) semisweet chocolate, roughly chopped


  1. Line baking sheets with parchment paper or silicone liners.
  2. In a small bowl, whisk together the flour, corn starch, and confectioners' sugar. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, peanut butter, and vanilla extract until smooth.
  4. Reduce mixer speed to low. Add the flour mixture. Once the dough begins thicken, increase the mixer's speed to medium to mix thoroughly.
  5. Stir in the chocolate chips.
  6. Refrigerate the dough for 1 hour.
  7. Preheat oven to 350° F.
  8. Roll the dough into 1-inch balls. Place 1 & 1/2 inches apart on the prepared pans.
  9. Bake, one pan at a time, for 10 to 12 minutes, or until the bottom edges are starting to brown. Do not over-bake. Cool the cookies on the pan on a wire rack.
  10. After the cookies have cooled completely, place the semisweet chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments, until the chocolate melts when stirred.
  11. Dip each cooled cookie halfway into the chocolate, shake off any excess, and place the cookies on waxed paper or silicone liners to set. Carefully re-warm the chocolate if it gets too thick.


You can refrigerate the finished cookies for about an hour to help the chocolate set. This especially helps if your kitchen is warm.

Recipe adapted from Peggy Trowbridge.

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    2 Comments on “Chocolate-Dipped Peanut Butter Meltaway Cookies”

  1. Hi! Ty for sharing! Approximately how many cookies can I yield from this recipe? 

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