There’s a little drawer in my grandmother’s kitchen where she kept candy bars and cookie cutters like little treasures — this recipe tastes just like those cozy afternoons. If you’re the sort who remembers licking spoons and sharing secrets over a warm plate, you’ll feel right at home. If you love chocolate-and-peanut-butter mashups, you might enjoy these same flavors in my chocolate peanut butter cheesecake bars that my cousins fight over.
Why make this recipe
These Chocolate Peanut Butter Kit Kat Cookies are a hug on a plate — crunchy, fudgy, and just sweet enough to make Sunday supper feel special. They pair the crispness of a thin cookie with a peanut-buttery fudge middle, then get dipped in glossy chocolate so every bite is a little celebration. Make them when you want to bring people together, when you need a treat for a potluck, or when a quiet afternoon asks for something a little nostalgic.
How to make Chocolate Peanut Butter Kit Kat Cookies
Start with a simple, pliable dough and a little patience for assembly — the magic is in layering and the final chocolate dip. The steps are gentle and kind, the kind of baking that lets you hum an old hymn or tell a story while you work. For another dessert that shares the same comforting flavor family, remember I also like to switch things up with a similar treat like these chocolate peanut butter Christmas trees when sugar-season rolls around.
Ingredients:
- 1 ¼ cup blanched almond flour (or tigernut flour)
- 3 Tbsp coconut sugar
- 1 Tbsp ground flax
- ⅛ tsp salt
- 3 Tbsp melted coconut oil
- 1 Tbsp water
- 1 tsp vanilla extract
- 2 Tbsp dark chocolate
- 3 Tbsp peanut butter (or Sunbutter)
- 1 cup dark chocolate (5oz)
- ½ Tbsp coconut oil
Directions:
- Preheat oven to 350 degrees F.
- Combine all dry cookie ingredients in a mixing bowl. Mix in wet ingredients, then knead the dough.
- Roll out the dough between parchment paper to about ⅛" thick. Cut into rectangles and bake for 8-10 minutes. Let cool.
- Melt dark chocolate and mix in peanut butter. Cool fudge mixture and spread it on cookies. Assemble cookies in sets of three and freeze to set.
- Melt dark chocolate and coconut oil, then dip cookies in chocolate and place on lined baking sheet to set. Drizzle remaining chocolate over cookies.
How to serve Chocolate Peanut Butter Kit Kat Cookies
Serve them slightly chilled or at room temperature on a simple plate with a napkin folded like a memory. They’re wonderful with a glass of cold milk, sweet tea on the side, or a hot cup of coffee when the skies turn gray. Arrange them in a little stack so folks can help themselves — the layered look is part of the charm.
How to store Chocolate Peanut Butter Kit Kat Cookies
Keep these cookies in an airtight tin in the fridge for up to one week, or freeze them between sheets of parchment for up to a month. When they come back to room temperature, the chocolate is soft and the middle is perfectly tender — like you’ve just woken an old friend.
Tips to make Chocolate Peanut Butter Kit Kat Cookies
- Roll the dough thin (about 1/8") so the cookies get that crisp edge we all love.
- If your peanut butter is oily, stir it well or use a spoonful of Sunbutter for a milder flavor.
- Chill the assembled sandwiches before dipping to keep the layers from sliding. For other festive shapes and ideas that work with the same peanut-butter-chocolate theme, try recreating them as holiday treats inspired by my cheesecake-style favorites.
- Use high-quality dark chocolate for the dipping — it makes that glossy, comforting finish.
Variations (if any)
- Swap peanut butter for almond or cashew butter for a milder nuttiness.
- Add a pinch of cinnamon to the cookie dough for warmth.
- Stir chopped Kit Kat pieces into the peanut butter layer for extra crunch (true to the inspiration).
- Make bite-sized rounds instead of rectangles for petite party treats.
FAQs
Q: Can I make these nut-free?
A: Yes — use Sunbutter or a seed butter and ensure your flour choice is nut-free (tigernut flour is a good alternative if you’re avoiding tree nuts).
Q: Why did my dough crumble when rolling?
A: If it’s dry, add an extra teaspoon of melted coconut oil or a splash more water and knead gently until it holds together. Almond and tigernut flours absorb different amounts of moisture.
Q: Can I skip freezing before dipping?
A: Freezing helps the sandwich set so it won’t fall apart during the dip. If you’re in a hurry, refrigerate for at least 20–30 minutes, but freezing is best.
Q: How do I get a shiny chocolate coating?
A: Melting the chocolate with a small amount of coconut oil gives a gleam and makes it easier to coat. Work quickly and let them set on parchment.
Conclusion
If you want to peek at an old-school take on Kit Kat and peanut butter cookies, there’s a charming recipe over at Little Bitty Bakes’ Kit-Kat & Chocolate Chip Peanut Butter Cookies that warms the heart. For another modern spin on Kit Kat cookies and inspiration for variations, take a look at Sarah’s Bake Studio’s Kit Kat Cookies.
There’s a sweetness in sharing recipes that came from our kitchens and our kin — if you make these, set a small plate by the door and save one for someone who could use a little comfort.
Chocolate Peanut Butter Kit Kat Cookies
Ingredients
Method
- Preheat oven to 350 degrees F.
- Combine all dry cookie ingredients in a mixing bowl.
- Mix in wet ingredients, then knead the dough.
- Roll out the dough between parchment paper to about ⅛" thick.
- Cut into rectangles and bake for 8-10 minutes. Let cool.
- Melt dark chocolate and mix in peanut butter.
- Cool fudge mixture and spread it on cookies.
- Assemble cookies in sets of three and freeze to set.
- Melt dark chocolate and coconut oil, then dip cookies in chocolate.
- Place on lined baking sheet to set and drizzle remaining chocolate over cookies.