Chocolate Dipped Peanut Butter Graham Cookies

Not even joking. These chocolate dipped peanut butter graham cookies are amazing!!

During the summer I gravitate towards ice cream and anything that requires the words “no bake” or “grill.” Who wants to heat up the house the rest of the night for a cookie?

Turn on the oven now.

chocolate dipped cookies

During the summer I do most of my cooking in the morning when it’s cooler. Desserts like cookies and prepping meats (like a week worth of cooked chicken to go in recipes) is done once a week to once every other week. It saves me time and helps the air conditioning bill. It also allows me to stay cool. Once I’ve cooked our meat I will cut and cube the chicken or mix in taco seasoning and place it in freezer safe bags for storing ¬†until I need it. peanut butter graham cookies

These cookies had every intention of having us just eat a few and save the rest in the freezer. That didn’t happen. They got devoured. I honestly think that can be a good thing. It means that you get the recipe.

Chocolate Dipped Peanut Butter Graham Cookies


  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup white sugar
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup finely crushed graham cracker crumbs
  • 3/4 cup unbleached all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 12oz bag semi sweet or dark chocolate chips


  1. Preheat oven to 350 degrees. Lightly grease a cookie sheet or line a cookie sheet with parchment paper or Silpat and set aside.
  2. In the bowl of a mixing bowl, cream together the butter, peanut butter, and sugars together until light and fluffy. Stir in the egg, milk and vanilla continuing to stir until smooth.
  3. Add in the graham cracker crumbs, flour, baking soda, baking powder and salt. Continue stirring cookie dough until smooth.
  4. Drop dough by rounded tablespoons onto the cookie sheet, leaving two inches of space between cookies to allow for spreading. Bake at 350 degrees for 9-11 minutes, until the tops of the cookies crack but are still soft. Remove from oven and allow cookies to cool for several minutes on the cookie sheet before moving to a cooling rack to finish cooling completely.
  5. When the cookies have cooled, melt the chocolate using the double broiler method, in the microwave or on the stovetop. melt the chocolate until smooth. Using a spoon, place a spoonful of melted chocolate on the bottom side of the cookie and swirl with the spoon until smooth and even. Drop the cookie chocolate side down onto a sheet of waxed paper. Allow chocolate to set for several hours before eating.
  6. To store: place cookies in an airtight container for several days or in the freezer for up to one month in a plastic Ziploc bag.

Adapted from Everyday Home Cooks

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  1. Consequently yummy! That appears amazing!

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