Nothing quite beats the charm and deliciousness of these adorable little treats. The Peanut Butter Penguin Cookies Recipe is one of those fun, festive projects that brings out the kid in all of us—perfect for holiday gatherings, school parties, or anytime you want to surprise someone with a smile and a cookie.

The image shows a white plate filled with small penguin-shaped chocolate treats. Each treat has a smooth dark chocolate oval base with two white round candy eyes near the top. In the center is a round beige cookie acting as the penguin's belly. Below the belly, three small orange candy pieces serve as the penguin's feet, and one orange candy piece is placed above the belly for the beak. Two small round chocolate pieces are placed on the sides for the penguin's wings. The background is a white marbled surface, with some candies and a woman's hand holding a penguin treat visible near the plate. 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 Peanut Butter Penguin Cookies Recipe
Top Tip
How to Serve Peanut Butter Penguin Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peanut Butter Penguin Cookies Recipe

Why You'll Love This Recipe

Honestly, these Peanut Butter Penguin Cookies are an absolute joy to make and share. I love how they combine simple ingredients to create such a whimsical and tasty treat that's sure to impress at any occasion.

Fun and Festive: These cookies aren't just delicious—they're adorable, making snack time visually exciting.
Simple Ingredients: Most of what you need is probably already in your pantry, so no stressful trips to the store.
Great for Gifting: Their cute penguin shape makes them perfect for homemade gift boxes or party favors.
Perfect for All Ages: Kids can help with assembly, making this a wonderful family activity.

The image shows many oval-shaped treats that look like little birds. Each treat has a smooth dark brown chocolate layer covering the whole top, forming the bird’s body. On the center of each bird is a round, light brown cookie acting as the bird’s belly. Two small white round candies with black dots are placed on the top part to make the eyes. An orange oval candy is used as the beak right under the eyes. At the bottom of each bird, two more orange oval candies are placed side by side to look like feet. On each side of the body, two dark brown oval candies show the wings. All the treats are placed close together on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together just the right combination of creamy, crunchy, and sweet elements. Each ingredient plays a role in transforming simple cookies into these charming peanut butter penguins you’ll want to make again and again.

Flat lay of a small white ceramic bowl filled with glossy dark chocolate chips, a small white ceramic bowl of smooth creamy peanut butter, a small white ceramic bowl containing salted butter cubes, a neat stack of whole Nutter Butter cookies with their embossed peanut shape visible, a small white ceramic bowl of Mini Nilla Wafers, a small white ceramic bowl holding whole brown Reese’s pieces, a small white ceramic bowl with halved bright orange Reese’s pieces showing their creamy filling, and a small white ceramic bowl filled with candy eyes, all arranged in 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: Provide a rich, melty coating that holds everything together and adds that irresistible chocolate flavor.
Creamy peanut butter: Adds smoothness and a nutty twist that perfectly balances the sweetness and pairs beautifully with chocolate.
Salted butter: Gives richness and helps the chocolate mixture set up nicely.
Nutter Butter cookies: These form the penguin’s body — their shape is perfect for this project!
Mini Nilla Wafers: The “stomach” part of your penguin, adding a little visual contrast and texture.
Brown Reese’s pieces: They become the penguin’s wings, lending color and a touch of peanut butter goodness.
Orange Reese’s pieces: When halved, these make the cutest little beaks and feet.
Candy eyes: Of course—you need eyes to bring those penguins to life!

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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

I love to tailor this Peanut Butter Penguin Cookies Recipe just a little, depending on who I'm baking for or what candy is available. It’s surprisingly flexible and lots of fun to make your own tweaks!

Variation: Sometimes I swap the dark chocolate chips for milk chocolate—it softens the flavor for those who prefer something sweeter.
Dietary tweak: For peanut allergies, I’ve tried sunflower seed butter instead. It changes the taste but still makes a cute and tasty penguin.
Seasonal twist: Add a sprinkle of crushed peppermint candy on top after dipping in chocolate for a festive holiday flavor and extra crunch.

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

Step 1: Melt the Chocolate Mixture

Start by gently melting the dark chocolate chips, creamy peanut butter, and salted butter together. I pop the bowl in the microwave for 30 seconds, then stir well. After that, I continue heating in short 10–15 second bursts, stirring between each one. This slow, careful melting keeps the chocolate silky and prevents it from burning—if you overheat, the mixture can seize and get grainy, so patience here really pays off.

Step 2: Dip and Decorate Your Penguins

Grab a Nutter Butter cookie and dip it fully into the chocolate mixture. Using a fork underneath, give it a gentle shake to remove excess chocolate. Set that down on a wire rack or parchment paper to dry. Now the fun part: decorate your penguin! Place a mini Nilla Wafer towards the bottom center—this is the penguin’s tummy. Add candy eyes near the top half, then stick half an orange Reese’s piece, cut side down, right between as the beak. Two more orange halves become the feet, and brown Reese’s pieces get pressed on as wings near the cookie’s indent. It sounds like a lot, but prepping your candy ahead of time makes this quick and fun.

Step 3: Chill and Set

Place the finished penguins in the fridge for at least three hours to let the chocolate set completely. Depending on your patience (and how soon you want to nibble), overnight chilling works too. When you serve them chilled, they hold their shape perfectly. If you've left them at room temperature, just expect some chocolate smudging on your fingers—still delicious, just messier!

Top Tip

From my experience making these peanut butter penguins year after year, a little preparation goes a long way. Having all your candies sorted and ready before you start dipping makes the process smooth and enjoyable—trust me, scrambling to open packets mid-decorating is no fun!

Candy Prep: Separate your orange and brown Reese’s pieces and cut the orange ones in half before melting the chocolate. It saves so much time and stress.
Chocolate Temperature: Don’t rush the melting step. Stir often and use short bursts in the microwave to keep the chocolate silky and smooth.
Set Up Your Station: Line a wire rack or parchment paper on the counter and keep everything close by for quick assembly.
Extra Candy On Hand: Always grab a few extras of each candy, just in case you drop one or want to switch decorations.

How to Serve Peanut Butter Penguin Cookies Recipe

peanut butter penguin cookies - Serving Suggestion

Garnishes

I usually keep the garnishes simple—just the candy eyes and Reese’s pieces as described. But for parties, I’ve dusted the wire rack lightly with powdered sugar or edible glitter to give a "snowy" effect that really makes these penguins pop visually.

Side Dishes

These cookies go great with a cold glass of milk, hot cocoa, or even a simple cup of coffee. If you're hosting a winter-themed treat table, pairing them with peppermint bark or gingerbread cookies creates an irresistible variety.

Creative Ways to Present

One of my favorite ideas is arranging these penguins waddling across a platter lined with shredded coconut “snow.” It makes a charming centerpiece for holiday gatherings. You can even add small edible silver balls as “snowflakes” or tiny scarf decorations using colored fruit leather strips for extra cuteness.

Make Ahead and Storage

Storing Leftovers

Once your peanut butter penguins have chilled, I store them in an airtight container in the fridge. They stay perfect here for up to a week, which is great if you’re making them ahead for an event or want a sweet treat throughout the week.

Freezing

I've frozen them a few times with great success! Just layer them carefully in a freezer-safe container with parchment paper between layers to prevent sticking. They keep up to six months frozen. When you’re ready to serve, thaw them overnight in the fridge—they taste just as fresh as day one.

Reheating

Since these are primarily no-bake (aside from the melted chocolate), reheating isn’t really necessary. If they’ve softened too much at room temperature, you can pop them in the fridge for 15–30 minutes to firm up before serving again.

Frequently Asked Questions:

Can I use other cookies besides Nutter Butters?

You certainly can! Nutter Butters work best because of their size and shape, which look like a penguin’s body, but other oval-shaped peanut butter cookies or even sugar cookies could work. Just keep in mind the thickness and texture might affect how well the chocolate coating holds.

Why do the penguins need to chill for so long?

The chilling time helps the chocolate and butter set firmly around the cookie so that the penguins keep their shape and don’t get messy when you handle them. It also helps the candies stick properly. I’ve found at least 3 hours—or even overnight—is the sweet spot.

Can I make these dairy-free?

Yes! Swap the salted butter for a dairy-free alternative like coconut oil or a vegan margarine, and make sure to choose dairy-free semi-sweet or dark chocolate chips. The texture will slightly differ, but the results are still delicious and perfect for those avoiding dairy.

How do I prevent the chocolate from seizing when melting?

Melting chocolate can be tricky, but you can avoid seizing by heating it slowly in short bursts, stirring often, and making sure no water gets into the mixture. The peanut butter and butter help stabilize the melted chocolate here, but it’s important to keep your microwave time short and mix between intervals for the smoothest texture.

Final Thoughts

This Peanut Butter Penguin Cookies Recipe has become a holiday staple in our kitchen, and I can’t recommend it enough. The combination of peanut butter, chocolate, and crunchy cookies always brings people together and sparks smiles. Whether you’re baking with kids or looking for a unique treat to share, these penguins deliver both charm and flavor in every bite. Give it a try—you might just find yourself making them year after year, just like I do!