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    Dana's Table » Recipes » Jewish Holiday Favorites

    Published: Nov 20, 2023 by Dana Shrager · This post may contain affiliate links

    Peanut Butter and Chocolate Hanukah Cookies

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    Jump to Recipe Print Recipe

    These Hanukah gelt and peanut butter cookies are so cute and festive for the holidays. Peanut butter cookies are topped with chocolate gelt coins to make delicious Hanukah cookies. What could be better than a peanut butter and chocolate combination?

    A serving platter with chocolate peanut butter hanukah cookies and a glass of milk.

    These cookies don’t have to just be for Hanukkah! Use a small chocolate heart to make Valentine's Day cookies or substitute chocolate kisses, chocolate peanut butter cups, chocolate stars, or any small chocolate candies that fit on top to celebrate any day!

    For more Hanukah sweet treats, try Honey Cookies, Rugelach, and Homemade Chocolate Lollipops. See all the dessert recipes here to sweeten up your holidays. 

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    Jump to:
    • Why You'll Love This Recipe
    • Top Tips
    • Ingredient Notes and Substitutions
    • Step by Step Photos
    • How to Get a Softer or Crispier Peanut Butter Cookie
    • Make Ahead
    • Storage and Reheating
    • Troubleshooting
    • More Hanukah Recipes
    • Frequently Asked Questions
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • These cookies have the irresistible combination of peanut butter and chocolate.
    • They are fun and festive for Hanukkah, or any holiday.
    • Fun for kids to help make.
    • Great idea for a cookie exchange or gift bag.
    • The cookies have the best texture, crunchy outside and chewy on the inside.

    Dana's note

    I took my family’s Peanut butter kiss cookie recipe which is topped with a chocolate Kiss candy, and topped it with a Hanukah gelt chocolate coin instead. Our recipe has more peanut butter and less sugar than many similar recipes, so this recipe has a great peanut butter flavor. It’s been a family favorite for a long time. 

    I streamlined this recipe with some timesavers. There is no need to chill the dough before shaping or to freeze the candy, although you may if you’d like.

    Chocolate Gelt are popular Hanukah candies that are circular flat chocolate discs with an Hanukah-themed imprint like a menorah. They are wrapped in silver or gold foil to look like coins. My kids like to use the chocolate coins instead of real coins to play the Hanukah game dreidel, which is a spinning top. We always have plenty of chocolate gelt candy around during the holiday, so these Hanukah cookies are a good use for the extra gelt that is lying around. 

    Top Tips

    • Make sure to have all the chocolate coins unwrapped and ready to go when the cookies come out of the oven so you can press them in promptly. One reader said that unwrapping the foil on the candy took longer than she expected.
    • Another reader tip is to pay attention to the design on the chocolate gelt before you buy it. They don't all have menorahs on it. Her's had the name of the candy company imprinted which wasn't the look she was going for.
    • Don’t scoop a measuring cup into the flour, as this will result in too much densely packed flour. Instead fluff up the flour then spoon it into the measuring cup. Level it off with a knife. 
    • The cookie dough is easy to roll by hand, and should not be sticky.
    • Leave the cookie dough as balls to bake on the cookie sheet. No need to press them flat before baking as they will flatten out while cooking. 
    • These cookies aren't just for Hanukkah! Make them year around by using chocolate kisses or other holiday chocolate.

    Ingredient Notes and Substitutions

    Ingredients needed to make chocolate peanut butter Hanukkah cookies.

    See the recipe card below for a complete ingredient list and measurements.

    Jump to Recipe

    Butter - This recipe uses unsalted butter. If you only have salted butter, reduce the salt in the recipe to ¼ teaspoon. Margarine is usually an even substitute with butter, but I haven’t tested it on this recipe.

    Peanut butter - Use a creamy, spreadable peanut butter like Skippy, Jif, or a store brand. If the peanut butter is natural or extra thick, it may need to be thinned out with 1-2 tablespoons of milk in the mixer before using. The cookies pictured were made with Jif Natural Creamy Peanut Butter. I haven’t tested other nut butters or sun butter, but they should work if they have a similar consistency to creamy peanut butter. If they are thick or natural, you may need to add 1-2 tablespoons of milk to the cookie batter. 

    Unbleached all-purpose flour - The most accurate way to measure flour is to use a digital kitchen scale. Otherwise, use the Stir, Spoon, Sweep method. Be sure not to pack or tap the cup of flour when measuring. I have successfully made the recipe by substituting ⅓ of the all-purpose flour with white whole wheat flour.

    Baking powder - Make sure your baking powder is active by adding a little bit into very hot water. If it bubbles, it is still active and good to use. 

    Chocolate coins or candy - Hanukah gelt is usually sold in small bags with a variety of coin sizes. Little and big coins work with this recipe. Other chocolate candy that works with this recipe includes Hershey's Kisses, small chocolate hearts, and peanut butter cups. No candy? Use this peanut butter cookie dough recipe without the candy for a terrific peanut butter cookie. Once you place the dough ball on the cookie sheet, flatten it a little with a fork in two directions leaving a traditional criss cross mark.

    Step by Step Photos

    See the recipe card below for complete directions.

    Jump to Recipe

    Butter and peanut butter in a mixing bowl.

    Step 1: Cream

    Cream butter and peanut butter together with a mixer until smooth. 

    White and brown sugar in a bowl with creamed butter and peanut butter.

    Step 2: Beat

    Beat in sugars on medium high until light and fluffy, about 2 minutes.

    Creamed butter and peanut butter in a glass bowl with egg and vanilla.

    Step 3: Mix

    Add egg and vanilla, then mix well on medium speed until smooth.

    Flour added to creamed butter, peanut butter, and sugar.

    Step 4: Whisk

    Whisk dry ingredients in a medium bowl, then add to the wet ingredients in batches. Do not overmix.

    Peanut butter cookie dough in a bowl.

    Step 5: Dough

    The dough should be thick, not sticky, and easy to shape into balls. 

    Cookie dough balls rolled in sugar on a baking sheet.

    Step 6: Shape

    Scoop out portions of dough, and shape balls. Option to roll in sugar. 

    Chocolate coins pushed into peanut butter cookies.

    Step 7: Bake

    Bake until the cookies just start to crackle and are lightly golden brown on the bottom. 

    Gelt chocolate pushed into the balls of cookie dough.

    Step 8: Finish

    Press a chocolate coin onto the surface of each cookie right when they come out of the oven. Wait for chocolate to harden before moving or serving. 

    How to Get a Softer or Crispier Peanut Butter Cookie

    If you use the given time range, 9-11 minutes, the cookies should be soft on the inside and crispy on the outside. You can make the cookies softer or more crispy by adjusting the baking time. 

    To get a softer peanut butter cookie, bake for less time, about 8-9 minutes. 

    To get a crispier peanut cookie, bake slightly longer for 12-13 minutes. 

    In order to attach the chocolate properly, I don’t recommend baking for more than 12 minutes or else the cookie may crack excessively when the chocolate is pressed in.

    A plate of peanut butter hanukah cookies with chocolate gelt candies.

    Make Ahead

    The cookie dough can be made one day ahead of time and stored in the refrigerator until ready to use. 

    Dough can be stored in an airtight container in the freezer for up to 6 months. Can freeze as formed dough balls or as one whole block.

    Storage and Reheating

    How to store: Store peanut butter chocolate cookies in an airtight container at room temperature for up to 4-5 days.

    How to freeze: Freeze baked cookies in an airtight container for up to 6 months. Defrost at room temperature the night before you plan to serve them. Place a paper towel in the container to absorb extra moisture, and keep the container closed.

    Troubleshooting

    If your cookies come out too dry and crumbly, there are a few things that may have caused this. 

    1. Too much flour. This is a common culprit because of a measuring error. The most accurate way to measure flour is to use a digital kitchen scale. Otherwise, use the Stir, Spoon, Sweep method. Be sure not to pack or tap the cup of flour when measuring.
      Most professional recipes are developed using the "Stir, Spoon, Sweep method." If you use the "Scoop" method, meaning if you take a measuring cup and directly scoop the flour out of the bag, the flour will be more densely packed. You'll affiliate linkend up with about 50% more flour in your baked good, which makes it dry.
    2. Wrong type of peanut butter. This recipe uses a smooth, creamy style peanut butter like Skippy, Jif, or a store brand. Natural brands can be thick, oily and separate, which can cause the cookies to be dry. 
    3. Baking time and oven accuracy. Since all ovens can be slightly different, check the accuracy of your oven temperature with an oven thermometer. Try baking a minute or two less. 
    4. Waiting too long to add chocolate. The cookies come out best when the chocolate coin is added right when the cookies come out of the oven. Waiting to add the chocolate can lead to more cracking and splitting of the cookie.
    5. A missed step. If your cookies didn't turn out well, try re-reading the recipe and the tips in the post. Sometimes it's easy to miss a step or ingredient. 

    More Hanukah Recipes

    • Italian Zucchini Latkes on a plate with dipping sauce.
      Italian Zucchini Latkes
    • Date maamoul cookies on a plate.
      Maamoul (Date Filled Cookies)
    • Mini hot dogs in a blanket shaped into a dreidel with ketchup and mustard sides.
      Mini Hot Dog Dreidel Appetizer
    • Four ideas for hanukah, menorah and star shaped foods.
      7 Fun Hanukah Appetizers: Edible Menorahs, Dreidels, & Star of David
    See more Hanukkah →

    Frequently Asked Questions

    Can I use crunchy or natural peanut butter in this recipe? 

    I recommend creamy peanut butter for this recipe. Use a brand like Skippy, Jif, or a store brand. If you use other types of peanut butter, the dough is likely to be dry and crumbly. If using natural peanut butter, try adding 1 to 2 tablespoons of milk to make the dough more moist and pliable.

    Can I skip the sugar coating?

    Yes, you can skip rolling the cookie dough balls in sugar. It is just for decoration, and the cookies are still wonderful without it.

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    Recipe

    A plate of chocolate gelt peanut butter cookies.

    Chocolate Gelt Peanut Butter Hanukah Cookies

    Chocolate and peanut butter Hanukkah cookies made with chocolate gelt coins to celebrate the festival of lights. Crispy on the outside, chewy on the inside. They are the perfect peanut butter cookie!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Jewish
    Prep Time: 25 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 32 cookies
    Calories: 124kcal
    Author: Dana Shrager

    Equipment

    • Mixing bowl
    • stand mixer or hand mixer
    • measuring cups
    • measuring spoons
    • Silicone baking mat or parchment paper
    • baking sheet

    Ingredients

    • ½ cup butter or margarine equals 8 tablespoons or 1 stick, at room temperature
    • ¾ cup smooth creamy peanut butter at room temperature, use a brand like Jif, Skippy, or store brand. Natural brands are too dry.
    • ⅓ cup granulated white sugar
    • ⅓ cup packed light brown sugar
    • 1 egg
    • 1 teaspoon real vanilla extract
    • 1 ½ cups unbleached all-purpose flour measure the flour using the "stir, spoon, level" method or use a kitchen scale (180 g)
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon fine sea salt
    • Additional ¼ cup granulated white sugar for rolling and garnish optional
    • 32 Hanukkah chocolate gelt coins unwrapped
    US Customary - Metric

    Instructions

    • Prep: Place the oven rack in the center, and preheat to 375ºF. Line 2 cookie sheets with parchment paper or silicone baking mat.
    • Mix: Cream butter and peanut butter in a mixer with the paddle attachment on medium high, or use a hand mixer and large bowl, about 2-3 minutes. Beat in sugars on medium high until light and fluffy, about 2 minutes. Add egg and vanilla, then mix well on medium speed until smooth and combined, about 1 minute.
    • Whisk: Whisk dry ingredients (flour, baking soda, baking powder, and salt) in a medium bowl and stir to distribute well. In two batches, add dry ingredients to the wet on a slow speed until just combined. Do not over mix.
    • Shape: Scoop out portions of dough with a spoon or cookie scoop, and shape dough into 1” balls.
    • Optional: for a sparkle on the finished cookies, place the rolling sugar in a shallow bowl. Roll each dough ball in the sugar so that the ball gets a light coating of sugar on the outside.
    • Bake: Place each dough ball on the baking sheet about 2” apart. About 12 cookies should fit on a half sheet pan. Bake in a 375ºF oven for 9-11 minutes or until the cookies just start to crackle and are lightly golden brown on the bottom. Remove from oven, and bake remaining batches.
    • Add chocolate: Once out of the oven, immediately press a chocolate coin on to the surface of each cookie. Press the coin in slightly. The cookies will crack a little when you add the coin, which is normal. The chocolate may melt a little but will firm up when cool.
    • Cool: Let cookies cool on the baking sheet for 5 minutes, then carefully move them to a cooling rack to continue cooling. Do not move the cookies from the rack until the chocolate has completely hardened, about 2 hours. Once fully cooled, store in an airtight container at room temperature for up to 4-5 days.

    Notes

    • The most accurate way to measure flour is to use a digital kitchen scale. Otherwise, use the Stir, Spoon, Sweep method. Be sure not to pack or tap the cup of flour when measuring.
    • How to store: Store peanut butter chocolate cookies in an airtight container at room temperature for up to 4-5 days.
    • How to freeze: Freeze baked cookies in an airtight container for up to 6 months.

    Nutrition

    Calories: 124kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 115mg | Potassium: 46mg | Fiber: 1g | Sugar: 8g | Vitamin A: 96IU | Calcium: 20mg | Iron: 0.5mg

    Nutritional Disclaimer

    Nutritional information is an estimation only.

    Tried this Recipe? Tag me Today!Mention @DanasTableLA or tag #danastableLA!

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    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

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