grannie geek, peanut butter chip cookiesMy husband, Richard, loves peanut butter. While he often slathers it on bread, rolls, crackers, and celery, I like to eat it by the spoonful right out of the jar.  I can’t help myself. Peanut butter by itself is such a simple pleasure – sweet, salty, creamy.  The perfect between meal pick-me-up.

I found a great peanut butter sheet cake recipe that I’ve made several times, and we love it!  But Richard offered a not so subtle hint on my grocery list:  COOKIES.  So I figured a cake was out.

I’m not a real big fan of store bought cookies, so his hint went immediately off the list.  They do in a pinch, but so unlike the real thing.  And I don’t buy those extra large cookies from box stores either, because I think they are way overpriced.

As I was checking the pantry to prepare for my shopping trip, I discovered a bag of peanut butter chips.  You know, like chocolate chips, but made of peanut butter.  I forgot I had them. The recipe on the bag makes chocolate cookies with peanut butter chips, but I wanted an all peanut butter cookie.  So that, I decided, was going to be the ticket to satisfy my sweetheart’s sweet tooth – peanut butter chip cookies.

grannie geek, peanut butter chip cookiesLike most drop cookie recipes, this one is basic and so easy.  I used a tablespoon cookie scoop to form them, and they didn’t spread as much as I would have expected.  The edges are brown and crispy, and the centers are slightly domed, soft and sweet.  Very, very yummy!!  Happily, Richard thought so, too.

This recipe makes a smaller batch that normal, about 30 cookies, but I used the whole bag of peanut butter chips, roughly 1 2/3 cups.  Feel free to substitute semi-sweet chocolate chips for some of the peanut butter ones.  Mini chocolate chips would be fun and tasty, too.

Peanut Butter Chip Cookies
Prep time
Cook time
Total time
A soft, rich flavored made with peanut butter and peanut butter chips
Recipe type: Cookie
Cuisine: American
Serves: 30
  • ½ cup (one stick) butter, softened
  • ½ cup peanut butter, smooth or crunchy
  • ½ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 14 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1⅔ cups peanut butter chips, normally one bag
  1. Preheat oven to 375 degrees F.
  2. In a stand mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar, until light and fluffy.
  3. Add the egg and vanilla, and mix until fully incorporated.
  4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
  5. Add the flour mixture to the butter/sugar mixture, until fully incorporated.
  6. On slow speed or the stir setting on the mixer, add the peanut butter chips. Once the chips are evenly distributed, only 30 seconds or so, remove the bowl. Using a spatula or wooden spoon, mix the dough to make sure all the chips are evenly distributed.
  7. Drop the cookie dough with a one tablespoon cookie scoop or by tablespoons onto a lightly greased cookie sheet.
  8. Bake for 10-12 minutes, until the edges and tops of the cookies are lightly browned.
You can substitute all semi-sweet chocolate chips for the peanut butter ones. Or use a combination of both. I've even seen chocolate/peanut butter in a combination chip.


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