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Black-bottom Peanut Butter Cookies!

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A new twist on the traditional peanut butter cookie!



  • Mix peanut butter, sugar and eggs together in a mixing bowl. Using a Large Cookie Scoop,  scoop batter onto cookie sheets and press with fork for surface design.   Bake at 350 degrees for 12-14 minutes.  Cool completely.
  • Melt chocolate candy melts in microwave in 30 second increments, stirring in between.
  • Spread parchment paper on a flat even surface
  • Spoon about 2 tsp of melted chocolate onto the parchment paper
  • Press a cooled cookie into the center of the chocolate.

  • Allow chocolate to cool and harden.  Drizzle chocolate over the top if desired.
  • When chocolate is cool and hard, peel cookies off the paper and serve!

Makes about 24 cookies.

My thoughts:  I love peanut butter cookies- and this recipe is incredibly simple (even kids would love making this!)  I had extra candy melts from another project and that was the inspiration for the “black-bottom” part of this cookie (that, and the fact that I am ADDICTED to Fudge stripe cookies!!!)  I wasn’t sure if the cookie and chocolate would stick together well- but they were inseparable!  The drizzle on top just adds to the gourmet feel of these cookies.  I hope you get a chance to try these– the “WOW’s” when you serve them are well worth the little extra time with the chocolate!  Enjoy!  r-


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

13 responses »

  1. Oh my goodness, these look so very delicious! What a great idea and beautiful photos! Thanks for sharing 🙂

  2. These look delishous ~ I’m sure they’d be a hit in our home.


  3. These look super – there is no better combination than PB and chocolate!! If you get a sec, pop on over to Foodie Friday and link up! Oh, and I found you on Sumo’s Sweet Stuff. 🙂

  4. Pingback: Peanut Butter Acorn Cookies « eASYbAKED

  5. Just surfing the web and saw these cookies. They look delicious but I noticed that the recipe doesn’t have any flour. With just the eggs as a binder, how do these cookies keep their structure? Are they super sweet?

    • Hi Lisa! This is my favorite peanut butter cookie recipe by FAR….plus it makes my gluten free friends happy!
      I’ve no idea how this actually works- but taste? They aren’t super sweet– just very rich with peanut butter- very moist and chewy and peanut buttery…if you want less sweet leave off the chocolate bottom, as that adds most of the sweetness to this recipe. Enjoy!

      • Thanks for the clarification. I’m looking forward to trying this recipe. I’m a sucker for a fudge striped cookie and this is one of the best looking I’ve ever seen.

      • Yummy!!! These were soooo easy and delicious. With dark chocolate and crunchy peanut butter this recipe was perfect for me. Definitely not too sweet at all. I didn’t want too many cookies hanging around. To minimize my guilt I cut the measurements in half and the recipe worked perfectly. It yielded 17 smaller cookies. I would do this again.

  6. These were really good. I messed up on the second batch though because I left them in balls and forgot to squash them down with the fork. However, I found it easier to hold the cookies upside down and spread the melted chocolate over it then lay them down upside down.


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