There’s something utterly charming about Chocolate Peanut Butter Penguin Cookies Recipe: a perfect combo of creamy peanut butter and rich dark chocolate shaping adorable little penguins you can’t help but smile at. These sweet treats are not just fun to make but even better to share—trust me, they steal the show at any gathering!

A white plate holds several penguin-shaped treats stacked together. Each treat has three main layers: a smooth, dark chocolate coating forming the body, a round light beige cookie in the center as the belly, and two small white candy circles with black dots for eyes. The beak and feet are made from three small, shiny orange candies arranged in pairs at the front. The treats have small round chocolate pieces on the sides to resemble wings. The plate is set on a white marbled surface, with a white and black checkered cloth and a cooling rack holding a few more penguin treats visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peanut Butter Penguin Cookies Recipe
Top Tip
How to Serve Chocolate Peanut Butter Penguin Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peanut Butter Penguin Cookies Recipe

Why You'll Love This Recipe

I’ll be honest, I fell for this Chocolate Peanut Butter Penguin Cookies Recipe the minute I saw how playful and festive it looks. But beyond that, the flavors balance beautifully—creamy peanut butter meets silky dark chocolate, while the crunchy cookies bring it all together. It's a total winner whenever I want a crowd-pleaser or a fun baking afternoon with friends or kids.

Adorable Presentation: These penguins aren’t just tasty, they’re downright cute and fun to display.
No Baking Required: You basically melt, dip, and decorate — super easy for all skill levels.
Perfect Flavor Combo: Peanut butter and dark chocolate complement each other in a rich, smooth way.
Great Make-Ahead Treat: They hold up well in the fridge and freezer, making them perfect for prepping in advance.

The image shows many oval-shaped treats covered in smooth dark chocolate. Each treat has a light beige round cookie placed near the bottom center to look like a belly. Two small white candy eyes with black dots are positioned near the top. An orange candy placed vertically is used for the nose in the middle of the face. Two orange candies sit near the bottom, side by side, to form feet. On each side, a single dark brown candy is attached to resemble wings. The treats are arranged closely together on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together simple ingredients that each play a pivotal role — from the creamy textures to the crunchy bites and that irresistible peanut butter-chocolate pairing. Here’s why each one matters and some tips to get the best results.

Flat lay of a small heap of glossy dark chocolate chips, a small white ceramic bowl filled with creamy peanut butter, a small pile of salted butter cubes, a neat stack of Nutter Butter cookies with ridged edges, a small white ceramic bowl full of mini golden Nilla wafers, a small white ceramic bowl filled with brown Reese’s pieces, a small white ceramic bowl holding bright orange Reese’s pieces halved, and a small white ceramic bowl containing shiny white candy eyes, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dark Chocolate Chips: Use good quality semi-sweet or dark chocolate chips for a deep, rich coating that hardens nicely.
Creamy Peanut Butter: Smooth peanut butter melts perfectly with chocolate, adding that classic flavor and silky texture.
Salted Butter: Adds a touch of richness and helps the chocolate mixture set properly with sheen.
Nutter Butter Cookies: These peanut-shaped cookies are a perfect base with their peanut flavor and sturdy texture.
Mini Nilla Wafers: Used as the penguin’s belly, their vanilla flavor adds a subtle contrast and crunchy texture.
Brown Reese’s Pieces: These become the penguin’s wings — their size and color work great for the detail.
Orange Reese’s Pieces: Cut in half, they create the whimsical beak and feet; their brightness really brings the penguins to life.
Candy Eyes: Essential for the penguin’s expressions — choose quality candy eyes that won’t melt or lose shape.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Chocolate Peanut Butter Penguin Cookies Recipe is how easy it is to customize. I often tweak the chocolate type or swap candy decorations to match holidays or my mood. Feel free to get creative with colors, or even use mini pretzels for feet if you like a salty crunch!

Variation: I sometimes use milk chocolate instead of dark chocolate for a sweeter palate — it’s less intense but just as delightful.
Dietary Modifications: If you prefer a nut-free option, try sunflower seed butter instead of peanut butter and use allergy-safe candy eyes.
Seasonal Changes: Around holidays, I swap out the orange Reese’s pieces for red or green M&M’s to fit the theme.
Difficulty Levels: For beginners, prepping all your candies ahead (eyes, feet, wings) really smooths out the decorating process.

Step-by-Step: How I Make Chocolate Peanut Butter Penguin Cookies Recipe

Step 1: Melt That Perfect Chocolate-Peanut Butter Mixture

Start by combining dark chocolate chips, creamy peanut butter, and salted butter in a microwave-safe bowl. Heat for 30 seconds, then stir well. Keep microwaving in short 10-15 second bursts, stirring after each, until everything is smooth and glossy. I learned that heating slowly prevents the chocolate from burning and keeps the texture silky.

Step 2: Dip Those Cookies

Grab a Nutter Butter cookie and dip it fully into the chocolate-peanut butter mixture. Use a fork to lift it out and gently shake off the excess. Set it on a wire rack or parchment paper. This part is messy but fun—just don’t rush the shake-off or the coating gets too thick and clumpy.

Step 3: Add Their Penguin Details

Place a mini Nilla wafer on the lower half of the cookie as the penguin’s belly. Add two candy eyes on the top half. Use half an orange Reese’s piece (cut side down) as the little beak right in the center. Next, position two orange Reese’s piece halves horizontally below the belly for feet. Finally, press two brown Reese’s pieces on each side below the cookie’s indent to form wings. This is where you can really have fun messing with positioning to get that perfect penguin personality.

Step 4: Chill and Serve

Once all 32 penguins are decorated, pop the rack or board in the refrigerator for at least 3 hours or overnight to let the chocolate set firmly. These cookies are perfect served chilled, but I’ll confess I sometimes like them at room temp with a little softness to the chocolate — just prepare for chocolatey fingers!

Top Tip

Having made the Chocolate Peanut Butter Penguin Cookies Recipe several times, I’ve picked up a few tricks that make the whole process way smoother and the results more delightful.

Prep Your Decorations First: Separate your Reese’s pieces by color, slice the orange ones ahead, and unpack your candy eyes and Nilla wafers before starting the dipping process. It keeps you from scrambling midway.
Be Gentle With the Dipping: Use a fork to lift the cookie and allow the excess chocolate to drip off—too thick a coat means longer setting time and messier bites.
Don’t Overheat Chocolate: Slow and steady wins the race here—overheated chocolate can seize or become grainy, but the butter and peanut butter help stabilize it if you’re cautious.
Use a Wire Rack: This lets excess chocolate drip away so your penguins dry evenly and look crisp instead of gooey on the bottom.

How to Serve Chocolate Peanut Butter Penguin Cookies Recipe

Chocolate Peanut Butter Penguins - Serving Suggestion

Garnishes

I keep it simple with the classic candy eyes and Reese’s details — that’s what really creates the penguin charm. Sometimes, I dust a little powdered sugar around for a “snowy” effect that guests love, especially during the winter months.

Side Dishes

Pair these cookies with a cold milk glass, hot cocoa, or even a festive coffee for a cozy snack moment. They’re fantastic alongside simple fruit platters or at holiday cookie exchanges as the standout sweet bite.

Creative Ways to Present

For parties, I’ve arranged my penguins standing on a bed of coconut flakes to mimic icy snow. Another time, I placed them on colorful cupcake liners that resembled igloos — it was a hit with kids! Consider grouping them around a blue-colored board or tray lined with edible glitter for an eye-catching dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

Once chilled, I store these penguins in airtight containers in the fridge for up to a week. This keeps everything firm and fresh without worrying about the chocolate melting or the cookie base softening too much. I recommend layering parchment paper between layers if stacking.

Freezing

Freezing is great if you want to prepare them in bulk. I pop them in a single layer on a tray initially to freeze individually, then transfer them to a sealed container or freezer bag. They hold well for up to 6 months. Just thaw them in the fridge overnight to keep the chocolate smooth and avoid condensation.

Reheating

These cookies don’t need reheating, but if you prefer them softer, let them sit out at room temp for 15–20 minutes. Avoid microwave reheating as it can make the chocolate melt unevenly and create a mess.

Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate will give your penguins a sweeter, creamier taste. Just be mindful it melts faster and may need a bit more care dipping.

How long do these cookies stay fresh?

Stored in an airtight container in the fridge, these cookies stay fresh for up to a week. Make sure to avoid warm temperatures so the chocolate stays firm.

Can I make these without peanut butter?

Yes, you can substitute peanut butter with sunflower seed butter or any nut-free spread to accommodate allergies, but it will alter the flavor a bit.

Do I really need to chill them for 3 hours?

Chilling firm ups the chocolate and helps the penguins hold their shape. If you’re short on time, at least an hour will help, but longer gives you the best results.

Final Thoughts

This Chocolate Peanut Butter Penguin Cookies Recipe has become a festive favorite around my kitchen, always prompting smiles and compliments. They’re such a joyful way to play with dessert, combining classic flavors with adorable creativity. Honestly, I think you’ll have just as much fun making them as you will eating them — and believe me, both are pretty sweet experiences. So go ahead, try this recipe and share the penguin love!