Peanut Butter Meltaway Cookies Recipe: Peanut butter cookies dipped in chocolate melt in your mouth.

Peanut Butter Meltaway Cookies Recipe


Peanut Butter Meltaway Cookies are so easy to make with simple common ingredients, but they look really fancy. Chocolate and peanut butter are a match made in heaven, and these little gems melt in your mouth. Great for holiday gifts from the kitchen.

Peanut chunks and miniature chocolate chips give added flavor and texture while the chocolate dip makes them look professional. Since they hold their shape well and can be stored at room temperature for more than a month, they are a perfect choice to ship as gifts from the kitchen.

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Do not skip the refrigeration of the dough or the cookies will spread when baked. The paraffin helps the chocolate set, but you may omit it, if you wish. These cookies are yummy even without dipping in chocolate. You may use any leftover melted chocolate to drip on top, as I did on half of the cookies (see photo).

Peanut Butter Meltaway Cookies Recipe

1 cup all-purpose flour
1/2 cup corn starch
1 cup confectioners’ sugar
1/2 teaspoon table salt, optional
3/4 cup (1-1/2 sticks) butter, cut into cubes
1/2 cup super chunky peanut butter
1 teaspoon pure vanilla extract
1/2 cup miniature chocolate chips

Chocolate Dip:
4 ounces semi-sweet chocolate bar (substitute about 3/4 cup chocolate chips), at room temperature, broken into small chunks
1 ounce paraffin (such as Gulf Wax®), optional

Line cookie sheets with parchment paper or Silpat baking pad.

In a small bowl, combine flour, corn starch, confectioners’ sugar, and salt. Set aside.

In a large bowl, cream butter, peanut butter, and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.

Refrigerate dough for 1 hour to firm up. When ready to bake, preheat oven to 350 degrees F.

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Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.

Chocolate Dip:
Place optional paraffin in a glass measuring cup and slowly melt it in the microwave. Add semisweet chocolate chunks and cook on high power 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin.

Dip each peanut butter meltaway cookie halfway into chocolate, shake off excess chocolate, and place on trays lined with waxed paper or Silpats to set. If chocolate begins to get too thick, carefully re-warm. You can refrigerate for an hour to set chocolate, if you wish.

In warmer climates, store dipped cookies in the refrigerator in a sealed container.

Yield: about 4 dozen cookies

Peanut Butter Meltaway Cookies Recipe Photo ©2022 Peggy Filippone

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