Soft Peanut Butter Cookies with Chocolate Dip

1. Nostalgic, Conversational Intro

There are certain cookies that feel like childhood, comfort, and holidays all wrapped into one — and peanut butter cookies are definitely one of them. They’re the kind of cookie you could always count on finding cooling on your grandmother’s kitchen table, lined up on wax paper with that familiar criss-cross fork pattern on top. You didn’t even have to see them to know what they were — just the smell of warm peanut butter drifting through the house was enough.

And like so many of our favorite “old-school” recipes, everyone’s family has their own version. Some are crisp, some are chewy, some are thick and bakery-style. But the one thing every great peanut butter cookie has in common? That soft, melt-in-your-mouth texture that makes you reach for another before you’ve even swallowed the first.

This recipe is the kind of peanut butter cookie people remember — soft, tender, and perfectly peanut buttery. It uses a combination of butter Crisco + Kerrygold, which creates a texture that’s rich but never greasy, soft but never crumbly, and stable enough to freeze without drying out. And just when you think peanut butter cookies can’t get any better… these get dipped in a warm, silky mixture made from good chocolate, Reese’s peanut butter cups, Jif peanut butter chocolate, and a touch of creamy peanut butter.

It’s the kind of chocolate dip that makes people close their eyes when they take a bite. The kind that disappears quickly at class reunions, potlucks, teacher luncheons, and holiday cookie trays.

These cookies also freeze beautifully — which is why they’re perfect for making ahead before busy events. You can freeze them plain, then dip them fresh the day you serve them, just like you do for your sister’s class reunion crowd.

If you love soft, nostalgic cookies like these, you might also enjoy my Cherry Blossom Cookies or my cozy Mexican Wedding Cakes — both pair beautifully on a dessert table with these peanut butter favorites.

But today? We’re making the kind of peanut butter cookie that becomes a family legend.

2. Why You’ll Love This Recipe

Soft, tender, melt-in-your-mouth texture
Classic criss-cross pattern with a sugar-coated sparkle
Perfect balance of butter, Crisco, and peanut butter
Optional chocolate-Reese’s dip that takes PB cookies to a whole new level
Perfect for freezing (dip later!)
Makes a large batch — ideal for reunions, holidays, and gift boxes
No cracking, no dryness, no crumbly cookies
Smells like childhood and feels like home

3. Ingredients Section

For the Peanut Butter Cookies

½ cup butter-flavored Crisco stick
½ cup Kerrygold Irish butter
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
3 cups flour, sifted
1 teaspoon baking powder
1½ teaspoons baking soda
½ teaspoon salt
1 tablespoon whipping cream

For Rolling

Granulated sugar

For the Chocolate Dipping Mixture (Approximate)

8 ounces good-quality chocolate (chopped)
1 long package of Reese’s peanut butter cups
2 tablespoons Jif peanut butter chocolate
1 teaspoon creamy peanut butter

Tips for Choosing the Best Ingredients

Crisco + butter:
Crisco gives structure and tenderness, while Kerrygold adds richness. The mix makes the cookies unbelievably soft.
Sifted flour:
Gives the smoothest dough and helps prevent dense cookies.
Good chocolate:
Use chocolate you enjoy eating — dipping chocolate, baking bars, or high-quality chips.
Reese’s Cups:
They melt into the chocolate beautifully and add authentic peanut butter candy flavor.

Smart Substitutions

Butter only:
You can use all butter, but cookies will spread more.
Natural peanut butter:
Not recommended — dough becomes oily and flat.
Heavy cream substitute:
Use whole milk in a pinch.

Dietary Modifications

Gluten-free:
Swap in a cup-for-cup GF baking blend.
Dairy-free:
Use plant-based butter and dairy-free chocolate.

4. Step-by-Step Instructions

Step 1 — Cream the Fats & Sugars

Combine Crisco, butter, peanut butter, granulated sugar, and brown sugar.
Beat until completely smooth and fluffy.

Step 2 — Add Eggs

Add eggs one at a time, mixing fully between additions.

Step 3 — Add the Dry Ingredients

Sift together:

flour
baking powder
baking soda
salt

Add to the wet ingredients, then add whipping cream.
Mix slowly to avoid overworking the dough.

Step 4 — Chill the Dough

Refrigerate until firm — at least 1 hour.
(This is key for thick, soft cookies.)

Step 5 — Shape & Roll

Roll dough into 1-inch balls.
Roll each ball in granulated sugar.

Step 6 — Create the Criss-Cross Pattern

Dip a fork in sugar and gently press a criss-cross on each cookie.

Step 7 — Bake

Bake at 375°F for 10–12 minutes.
Cookies should appear set but soft.
Cool on a wire rack.

Step 8 — Make the Chocolate Dipping Mixture

When you’re ready to serve or gift the cookies:

In a double boiler, combine:

8 oz good chocolate
long package of Reese’s cups
2 tbsp Jif peanut butter chocolate
1 tsp peanut butter

Melt slowly, stirring constantly until silky smooth.

Why dip later?

You freeze the cookies plain and dip fresh for the best texture — a trick many bakers don’t know. This also allows you to customize dipping based on who you’re serving.

Step 9 — Dip the Cookies

Dip half the cookie into the warm chocolate mixture.
Place on wax paper until set.

5. Expert Tips & Troubleshooting

⭐ Softest Cookies Tip

Do NOT overbake — remove when they still look soft in the center.

⭐ Dough Crumbling?

Add another teaspoon of cream.

⭐ Too flat?

Dough wasn’t chilled long enough.

⭐ Chocolate too thick?

Add a teaspoon of cream or a bit more melted Reese’s.

⭐ Chocolate cracking?

Dip cookies when they’re room temp, not cold.

6. Variations & Add-Ins

Add mini chocolate chips
Add chopped peanuts
Chocolate drizzle instead of dipping
Roll in cinnamon sugar
Make them jumbo-size for bakery-style cookies
Add a sprinkle of flaky sea salt on the chocolate

7. Serving Suggestions

These cookies are perfect for:

Class reunions
Holiday cookie trays
School events
Neighborhood gifts
Church gatherings
After-Thanksgiving dessert tables

They pair amazingly well with other nostalgic cookies like my Mexican Wedding Cakes, especially on winter cookie platters.

8. Storage, Freezer, and Make-Ahead

Room Temp:

Up to 5 days in an airtight container.

Refrigerator:

Keeps 7–8 days.

Freeze Unbaked Dough:

3 months (perfect for holiday prep).

Freeze Baked Cookies:

Freeze plain cookies (not dipped) up to 3 months.
Dip the day you plan to serve them.

Chocolate-Dipped Cookies:

Last best 3–4 days at room temp.

9. FAQs (Google-Style)

Q: Why use Crisco AND butter?
Crisco gives softness and stability, butter adds flavor.

Q: Why chill the dough?
It keeps the cookies thick and prevents spreading.

Q: Can I skip the criss-cross pattern?
Yes — but they won’t bake quite as evenly.

Q: Can I dip the whole cookie?
Yes! Just let excess drip off.

Q: Do they stay soft after freezing?
Yes — this recipe stays beautifully soft.

⭐ Conclusion

Soft, sweet, and dipped in rich peanut butter–chocolate goodness, these peanut butter cookies are everything a homemade treat should be — nostalgic, comforting, and made with love. Whether you’re serving them at a family reunion, holiday gathering, or just sharing them with someone special, they’re guaranteed to disappear fast.

If you make this recipe, I’d love to hear how it turned out!
Leave a comment, rate the recipe, or share your own peanut butter cookie memories.
And don’t forget to save this recipe on Pinterest so it’s ready for your next baking day.