Nothing beats the charm and deliciousness of a treat that’s both fun to make and to eat. The Peanut Butter Penguin Cookies Recipe is exactly that — adorable, tasty little penguins you'll want to make again and again. They bring smiles and are perfect for any cookie lover looking for something a bit unique.
Jump to:
Why You'll Love This Recipe
From the very first time I made these penguins, I was hooked. They’re not just cookies; they're a little edible art project with flavors and textures that come together perfectly. I love how each bite delivers that creamy peanut butter, rich dark chocolate, and a satisfying crunch.
- Adorable Presentation: These penguin shapes make cookie time especially fun for kids and adults alike.
- Perfect Flavor Combo: The mix of peanut butter and dark chocolate is irresistibly rich and smooth.
- Simple Ingredients: You likely have most of what you need already, which makes this a quick, satisfying project.
- Make-Ahead Friendly: These cookies keep well chilled, so you can prep ahead for parties or holiday treats.
Ingredients & Why They Work
Every ingredient plays a key role in balancing flavor, texture, and that penguin look we all want. Here’s a mini breakdown to help you shop smarter and understand each component.
- Dark Chocolate Chips: Melts smoothly to coat the cookies, pairing beautifully with peanut butter’s richness.
- Creamy Peanut Butter: Adds creaminess and depth of flavor, also helps stabilize the chocolate coating.
- Salted Butter: Enhances flavor and contributes to that silky mouthfeel when melted in the mix.
- Nutter Butter Cookies: The star base — their texture and peanut taste are essential for the penguin shape and flavor.
- Mini Nilla Wafers: Perfectly sized to create the penguin belly, adding a gentle crunch and light sweetness.
- Brown Reese’s Pieces: Used as wings to complement the peanut butter flavor and bring color contrast.
- Orange Reese’s Pieces (halved): The bright “beak” and “feet” details that really bring the penguins to life.
- Candy Eyes: Of course, the personality comes from these adorable little eyes!
Make It Your Way
One of my favorite things about the Peanut Butter Penguin Cookies Recipe is how you can tweak it to fit your style or ingredients on hand. Sometimes I swap the candy eyes for chocolate chips if I'm in a pinch, or add a little sea salt sprinkle on top for an extra punch.
- Variation: I once used white chocolate chips in place of dark chocolate for a sweeter angle, and honestly, it was just as delightful—gives the penguins a soft, creamy look too!
Step-by-Step: How I Make Peanut Butter Penguin Cookies Recipe
Step 1: Melting the Chocolate and Peanut Butter Magic
Start by combining the dark chocolate chips, creamy peanut butter, and salted butter in a microwave-safe bowl. Microwave for 30 seconds, then stir well. Keep heating in 10-15 second bursts, stirring each time, until everything’s silky smooth. Don’t overheat it! The peanut butter makes it a bit forgiving, but burnt chocolate is a no-go.
Step 2: Dipping Those Nutter Butters
Grab a Nutter Butter and dip it fully into the chocolate mixture. I like to hold it with a fork underneath and give it a gentle shake so the excess drips off. Place the cookie on a parchment-lined board or wire rack to set. This is where patience is your friend — the chocolate needs to start firming up before decorating.
Step 3: Decorating Your Penguins
Now for the fun part! Stick a mini Nilla wafer in the middle bottom of the cookie for the tummy. Add two candy eyes at the top half, then place half an orange Reese’s piece (cut side down) for the nose. For feet, position two orange Reese’s halves horizontally just below the tummy. Finally, press two brown Reese’s pieces on each side below the cookie’s indent for wings. Repeat this with each cookie until you've made your whole little colony.
Step 4: Chill & Serve
Pop your penguins into the fridge for at least 3 hours to set completely — overnight is even better. Serve chilled if you want firm chocolate, or at room temperature if you like a little softness (just be prepared for slightly chocolatey fingers!).
Top Tip
The first time I tackled this recipe, I underestimated the prep time for the candies — rushing to open candy eyes, separate Reese’s pieces, and cut orange ones mid-decorating slowed me down. Having all your candies prepped and ready is a game changer that makes the decorating flow smooth and stress-free.
- Prep All Decorations First: Open candy eyes, sort candy pieces, and halve the orange Reese’s before dipping cookies. It saves time and frustration.
- Don’t Overheat Chocolate: Microwave in increments to avoid seizing — a smooth melt makes dipping so much easier.
- Use a Wire Rack If Possible: It lets excess chocolate drip off cleanly and results in neater cookies.
- Plan a Chill Time: Give your penguins plenty of time to set up so they hold together perfectly when you serve.
How to Serve Peanut Butter Penguin Cookies Recipe
Garnishes
I usually skip extra garnishes because these penguins stand out all on their own. But for a party, a sprinkle of crushed peanuts around the serving plate adds a lovely texture and echoes the peanut butter flavor beautifully.
Side Dishes
Pair these cookies with a cold glass of milk or a warm cup of coffee or cocoa. For a holiday brunch, they go nicely alongside some fresh fruit or even a citrusy salad to cut through all that richness.
Creative Ways to Present
For birthdays or winter-themed gatherings, I arrange these penguins standing in a “waddle” formation on a frosty-looking plate with fake snow (or coconut flakes) around. Kids love lining them up like a penguin parade, and it makes a festive centerpiece!
Make Ahead and Storage
Storing Leftovers
I keep leftover penguins in a sealed container in the fridge to preserve that crisp chocolate coating and freshness. They’ll stay good for about a week — beyond that, they can start to soften and lose their charm.
Freezing
If you want to save some for later, freezing works great. I wrap them gently in parchment and store them in airtight containers. When ready to serve, I thaw them overnight in the refrigerator to keep the texture just right.
Reheating
Since these cookies are best enjoyed cold or at room temp, I don’t recommend heating them. But letting them sit at room temperature for 15-20 minutes before serving takes the chill off and softens everything slightly without any mess.
Frequently Asked Questions:
You can, but peanut butter’s distinct flavor is key to these cookies’ character. Almond or cashew butter may work but will change the taste and texture, so try a small batch first.
No worries! You can swap candy eyes for small chocolate chips or even mini marshmallows with a dot of melted chocolate for pupils. It’s a fun way to make the penguins with what you have.
Stored in an airtight container in the fridge, these cookies last up to a week. They can be frozen for up to 6 months, just be sure to thaw them in the fridge before serving.
Absolutely! Kids love decorating the penguins, especially arranging the candy eyes and Reese’s pieces. Just help with the chocolate melting and dipping for safety.
Final Thoughts
I genuinely think these Peanut Butter Penguin Cookies Recipe are a fantastic mix of cute and delicious — perfect for holidays, kids’ parties, or just a cozy baking afternoon. The smiles they bring are worth every minute spent in the kitchen. Give them a try, and let me know how your penguin parade turns out!
Print
Peanut Butter Penguin Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 55 minutes
- Yield: 32 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Peanut Butter Penguins are charming, no-bake treats made by coating Nutter Butter cookies in a rich chocolate-peanut butter mixture and decorating them with candy for a fun and festive look. Perfect for holiday parties or kid-friendly snacks, these penguins combine creamy peanut butter, dark chocolate, and colorful Reese’s pieces to create an adorable and delicious dessert.
Ingredients
Chocolate Mixture
- 12 ounce bag dark chocolate chips
- ¼ cup creamy peanut butter
- 2 tablespoon salted butter
Penguin Assembly
- 16 ounce package Nutter Butter cookies (32 cookies)
- 32 Mini Nilla Wafers
- 64 brown Reese’s pieces
- 48 orange Reese's pieces, halved
- 64 Candy eyes
Instructions
- Prepare the chocolate mixture: Combine the dark chocolate chips, creamy peanut butter, and salted butter in a medium-sized, microwave-safe bowl. Microwave for 30 seconds and stir well. Continue heating in 10-15 second increments, stirring between each, until the mixture is completely melted and smooth.
- Dip the cookies: Dip each Nutter Butter cookie into the chocolate mixture until fully covered. Use a fork to lift it out and gently shake off the excess chocolate. Place the coated cookie on a wire rack or parchment paper-lined cutting board to set.
- Assemble the penguin's stomach: Press a mini Nilla wafer into the center of the bottom half of each dipped cookie to form the penguin’s stomach.
- Add the face features: Attach two candy eyes to the top half of the cookie and place half of an orange Reese’s piece, cut side down, in between the eyes to create the nose.
- Create the feet: Position two orange Reese’s piece halves, cut side down, horizontally just below the Nilla wafer to represent the penguin’s feet.
- Attach the wings: Place two brown Reese’s pieces, one on either side just below the cookie’s indent, as wings.
- Repeat: Continue assembling all 32 penguins using the same process.
- Chill: Place the decorated penguins in the refrigerator for at least 3 hours or overnight to allow the chocolate to set.
- Serve: Enjoy chilled or at room temperature. Note that room temperature may cause slight chocolate smearing but the penguins remain delicious.
Notes
- Store the penguins in an airtight container in the refrigerator for up to one week to maintain firmness and freshness.
- For longer storage, freeze the penguins for up to six months. Thaw overnight in the refrigerator before serving.
- Prepare the Reese’s pieces by sorting and halving the orange ones before starting to make the assembly process smoother.
- Have all mini Nilla wafers and candy eyes ready and opened before decorating for efficiency.
- Be careful not to overheat the chocolate mixture to prevent burning; the peanut butter and butter will help make the mixture forgiving but heating gently is best.
- Using a wire rack for cooling allows excess chocolate to drip off cleanly for neat presentation.
Nutrition
- Serving Size: 1 penguin
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg

Leave a Reply