Ingredients You Will Need
To create the perfect batch of chocolate-covered peanut butter patties, gather the following:
For the Cookie Base
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2–3 tablespoons milk (if dough feels dry)
For the Peanut Butter Filling
- 1 ½ cups creamy peanut butter
- ½ cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Chocolate Coating
- 3 cups semi-sweet chocolate chips or melting chocolate
- 2 tablespoons coconut oil (keeps the chocolate smooth and shiny)
Preparing the Cookie Dough
The foundation of this dessert is a buttery shortbread-style cookie dough. It needs to be firm enough to hold the peanut butter topping but soft enough to melt in the mouth.
Start by combining the softened butter and powdered sugar in a large bowl. Beat until smooth and creamy. Once fully blended, add vanilla extract and mix again. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, blending until a thick dough forms. If the dough seems crumbly, add a small amount of milk until it holds together.
Wrap the dough in plastic wrap and place it in the refrigerator for about 20–30 minutes. This helps the dough become easier to roll and prevents spreading during baking.
Shaping and Baking the Cookies
Lightly flour your work surface, then roll out the chilled dough to about ½-inch thickness. Use a round cookie cutter—about 2 inches wide—to cut out circles. These circles will become the base of your patties.
Place the cookies on a lined baking sheet. Bake at 175°C (350°F) for 10–12 minutes, or until the edges look slightly golden.
Remove from the oven and allow them to cool completely. A warm cookie will cause the peanut butter topping to melt and slip off, so patience is important here.
Making the Peanut Butter Filling
The peanut butter layer should be creamy, thick, and sweet with just enough structure to sit on top of the cookie without dripping.
In a medium bowl, mix creamy peanut butter, powdered sugar, melted butter, and vanilla extract. Stir until smooth and uniform. The mixture should be spreadable but firm enough to hold shape. If it feels too runny, add a little more powdered sugar. If too thick, add a teaspoon of melted butter.
Once the cookies have cooled completely, spread about a tablespoon of filling on each cookie. It should form a gentle mound—thick enough to give shape, but not so tall that it becomes difficult to coat in chocolate.
Place the topped cookies in the freezer for about 15 minutes. This helps the peanut butter layer firm up, making dipping easier.
Preparing the Chocolate Coating
Melt the chocolate chips with coconut oil using either the microwave or a double boiler. The coconut oil prevents the chocolate from cracking once set and gives the patties a beautiful sheen.
If using a microwave:
Heat in 30-second intervals, stirring between each, until fully melted and smooth.
Ensure no water gets into the chocolate—moisture will cause it to seize and become grainy.
Dipping and Coating the Patties
Now for the most satisfying part: dipping.
Remove the tray of peanut-butter-topped cookies from the freezer. Using a fork, gently lower each cookie into the melted chocolate, making sure it is fully coated. Tap the fork lightly on the edge of the bowl to remove excess chocolate.
Place the dipped cookie on a baking sheet lined with parchment paper. Continue this process until all your patties are coated. If the chocolate begins to thicken as you work, gently reheat it to restore smoothness.
Chilling and Setting the Chocolate
Allow the chocolate-covered cookies to set at room temperature for about 1 hour. For a faster set, place the tray in the refrigerator for 20–30 minutes.
Once hardened, the patties will have a firm, glossy coating that snaps pleasantly when bitten, revealing the soft peanut butter inside.
Serving Suggestions
These patties are incredibly versatile. They can be served as:
- A sweet treat with coffee
- A dessert for gatherings
- A holiday gift arranged in boxes
- A freezer-ready snack for cravings
Their rich, chocolate-coated exterior and creamy interior make them loved by both adults and kids.
Storage and Freezing Tips
One of the best things about these patties is that they store beautifully.
Room Temperature
Keep in an airtight container for up to 1 week.
Refrigerator
Stays fresh for 2–3 weeks, maintaining firmness.
Freezer
Freeze in airtight bags for up to 3 months.
They thaw in just 5–10 minutes—perfect for last-minute dessert needs.
Recipe Variations You Can Try
If you want to get creative, here are some variations:
- Crunchy Peanut Butter Patties: Add crushed peanuts to the peanut butter filling.
- White Chocolate Patties: Dip the cookies in melted white chocolate instead of dark.
- Salted Dark Chocolate Patties: Sprinkle sea salt flakes on top before the chocolate sets.
- Caramel Center Patties: Add a thin layer of caramel beneath the peanut butter.
- Nut-Free Version: Replace peanut butter with cookie butter or Nutella.
These variations allow you to tailor the recipe to your taste or make multiple flavors for gifting.
Final Thoughts
These homemade chocolate-covered peanut butter patties are everything a dessert should be: rich, smooth, satisfying, and incredibly easy to make in large batches—just like in your picture. They’re ideal for parties, holidays, or whenever you crave an indulgent treat.
With their buttery cookie base, creamy filling, and glossy chocolate shell, they stand out as a timeless favorite that will delight anyone who tries them.