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Chewy soft insides with a crisp bite on the edge these salted chocolate dipped peanut butter cookies are simply unbeatable when your sweet tooth kicks in but you need something quick and low carb. With only four ingredients and no flour in sight they come together in a flash and offer that glorious sweet and salty contrast I now cannot live without.
There was no turning back after my husband got the whole family hooked on dipping salty things in chocolate. Once I tried this cookie version my kids started begging for them every week and they are now our go-to treat.
Ingredients
- Creamy peanut butter: use a no-stir version for the best texture and flavor choose one with peanuts and salt as the only ingredients
- Egg: binds everything together and keeps the cookies chewy go for fresh room temperature eggs
- Granulated sweetener: for a classic finish stick with a low carb sweetener like erythritol or monk fruit check that it is super fine for smooth dough
- Dark chocolate for dipping: choose a good quality 70 percent bar or low carb chocolate chips melt smoothly for the glossiest coating
- Sea salt flakes for the top: this gives a huge burst of flavor and crunch look for large light flakes rather than grainy salt
Step-by-Step Instructions
- Mix the Dough:
- Combine peanut butter sweetener and egg in a medium bowl Using a sturdy spoon blend until completely smooth This takes under a minute and the dough will pull away from the sides of the bowl
- Shape the Cookies:
- Roll heaping tablespoons of dough between your hands, then place each ball on a parchment-lined baking sheet Gently flatten each with your palm or a fork to about half an inch thick For that classic cross-hatch look press a fork across the top
- Bake:
- Place the tray in a preheated oven at 350 F for 8 to 10 minutes Watch carefully as the cookies will look soft but will firm up as they cool The edges should be slightly golden
- Cool Completely:
- Let the cookies cool on the baking sheet for about 8 minutes before moving Give them time to set up so they will not break apart
- Dip in Chocolate:
- Melt dark chocolate in a narrow bowl Dip each cooled cookie halfway into the chocolate letting the excess drip off Set each on a clean parchment sheet
- Finish with Salt:
- While chocolate is still wet sprinkle a pinch of flaky sea salt over each dipped cookie Press lightly so the salt sticks and leave to set at room temperature or chill in the fridge
Our best memories are always around the kitchen and these cookies remind me how fun it is to make something easy but delicious with my kids Everyone fights for the salt shaker at the end and that final step always feels special
Storage Tips
These cookies keep well in an airtight container for up to a week at cool room temperature. If you want to save some for later or avoid melting chocolate in warm weather pop the cookies in the fridge. For longer storage freeze them in a snug container separating layers with parchment.
Ingredient Substitutions
No peanut butter on hand Use almond butter or sunflower seed butter for similar texture and richness. You can swap out the erythritol for coconut sugar if carbs allow or make the chocolate dip with white or milk chocolate if you prefer a sweeter finish.
Serving Suggestions
Serve these cookies at the end of a barbecue or any get together where guests can grab and go. They also make wonderful edible gifts during holidays and look beautiful wrapped in parchment or boxed up. Try pairing with a cup of strong iced coffee for the ultimate afternoon pick me up.
Cultural Context
Sweet and salty desserts are a beloved trend in many cultures and chocolate with sea salt is a combination that feels both classic and gourmet. The flourless peanut butter cookie is rumored to have started in the US during times of flour shortages so you are continuing a delicious resourceful tradition every time you make a batch.
Common Recipe Questions
- → What kind of peanut butter works best?
Creamy or natural peanut butter both work well. Make sure it's smooth and not overly oily or dry for best texture.
- → How do you dip cookies in chocolate evenly?
Once cooled, hold each cookie and dip halfway into melted chocolate. Allow excess to drip before placing on parchment to set.
- → Why sprinkle salt over the chocolate?
The salt enhances the flavor of both peanut butter and chocolate, adding a pleasing contrast to the sweetness.
- → Can these be made ahead and stored?
Absolutely—store them in an airtight container for up to a week, or freeze for longer freshness.
- → Are these gluten-free?
Yes, as there’s no flour involved, these cookies are naturally gluten-free and suitable for low-carb needs.