Gluten-Free Chocolate-Covered Peanut Butter Cookies

Name: Gluten-Free Chocolate-Covered Peanut Butter Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 30 min
Yield: About 2 dozen cookies
Ingredients: 1 cup (2 sticks) butter, softened; ⅔ cup sugar; ½ tsp salt; 2 eggs; 1 tsp vanilla; 2 cups Pamela's All-Purpose Flour Artisan Blend; 1 cup peanut butter, melted (for the filling); 1 bag (about 10–12 oz) chocolate chips, melted (for the coating)

on Jun 12 2026

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 30 minutes

Serving Size About 2 dozen cookies

Ingredients

1 cup (2 sticks) butter, softened
⅔ cup sugar
½ tsp salt
2 eggs
1 tsp vanilla
2 cups Pamela's All-Purpose Flour Artisan Blend
1 cup peanut butter, melted (for the filling)
1 bag (about 10–12 oz) chocolate chips, melted (for the coating)

Directions

Preheat the oven to 350°F and line a cookie sheet with parchment.
Cream the butter, sugar, and salt until light. Beat in the eggs and vanilla, then add the All-Purpose Flour Artisan Blend and mix until a soft dough forms.
Scoop tablespoons of dough onto the sheet and flatten each into a round about 2 inches across. Bake about 10 minutes, until set and lightly golden (time varies by oven and pan).
While the cookies are still warm, gently press the back of a round measuring spoon into the top of each one to form a shallow well. Let the cookies cool completely.
Spoon the melted peanut butter into the wells (or spread a thin layer over the tops). Refrigerate until the peanut butter is firm.
Spoon the melted chocolate over each cookie to coat the top — or dip the whole cookie in chocolate. Return to the fridge until the chocolate is set.

Smoother chocolate: stir a teaspoon of neutral oil or shortening into the melted chocolate chips so it coats evenly and sets with a little shine.

If you love the classic chocolate-covered peanut butter cookie, this gluten-free copycat is for you: a buttery shortbread round, a smooth layer of peanut butter, and a rich chocolate coating over the top. They take a little assembly, but they're worth it — and they keep beautifully in the fridge. Made with Pamela's All-Purpose Flour Artisan Blend.

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For a crisper base

As written, the cookie bakes up soft and a little cakey. For a crisper, snappier shortbread-style base, use one egg instead of two and bake a minute or two longer, until the edges are golden.

Variations

Fully dipped: dip the entire cooled, peanut-butter-topped cookie in chocolate for full coverage.
Crunch: use crunchy peanut butter, or sprinkle chopped peanuts over the chocolate before it sets.
Dark or milk: swap the chocolate chips for your preferred chocolate.

Make ahead & storage

Store in an airtight container in the refrigerator for up to 1 week.
Freeze fully set cookies, layered between parchment, for up to 2 months.

We've Got Answers

A shortbread cookie base gets a well pressed into the top while warm, filled with melted peanut butter, then coated in chocolate — three distinct layers in every bite.

Yes, dip the cooled, peanut-butter-topped cookie fully for complete coverage, or just spoon chocolate over the top.

Airtight in the fridge for up to a week, or freeze for up to 2 months.

Are these gluten-free?

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