These Peanut Butter Chocolate Chip Cookies are so easy to make! Soft, chewy, and super peanut buttery. Healthier than most traditional recipes! You’ll also love my Healthy Peanut Butter Oatmeal Cookies and my Peanut Butter Chocolate Chip Muffins.
So when my husband asked if I could somehow combine BOTH chocolate chip AND peanut butter… I knew he was on to something good.
And let me tell you this – these peanut butter chocolate chip cookies are amazing!
Peanut Butter Chocolate Chip Cookies
These cookies are everything you want in a cookie:
- Super peanut buttery
- Healthier than most traditional recipes
Ingredients for Peanut Butter Chocolate Chip Cookie Recipe
… but I want to specifically call out a few things that are different:
- Butter. Started with MELTED butter, not room temperature butter.
- Peanut Butter. You can use natural peanut butter! Most peanut butter cookie recipes require that you use conventional peanut butter, like Skippy or Jif. Not mine! It’s 100% natural in this recipe.
- Egg Yolk. We’ll use one whole egg AND an extra egg yolk to get our cookies super soft and chewy. Use the extra egg white in the best scrambled eggs or in this easy vegetable fried rice.
- Molasses. A teeny bit adds depth and sweetness that sets this recipe apart from other cookie recipes.
- Chocolate Chips. I like using dark chocolate chips because they contain less sugar overall, but they also make these cookies feel so indulgent!
Healthy Chocolate Peanut Butter Chip Cookies
There are also a few things we’re doing to make these cookies HEALTHY:
I have a few secrets to making a chewy cookie, and I’m using two of them in this peanut butter cookie recipe:
- Extra egg yolk
- Under baking JUST slightly
Making these delicious cookies is so quick and easy!
- Combine all of your wet ingredients and mix well.
- Add your dry ingredients and mix JUST until combined.
- Scoop, bake and enjoy!
If made correctly, peanut butter cookies don’t spread like others do. Pressing down with a fork helps to create the cookie shape. Plus, the marks make the cookies look pretty!
Tips for Easy Peanut Butter Chocolate Chip Cookies
After testing several batches and making a few tweaks, here’s how you can make sure your easy peanut butter chocolate chip cookies come out perfect every time:
- Start with melted butter. Don’t cheat…
- Stir your peanut butter REALLY well. You can use “regular” peanut butter like Jif or Skippy where they add additional oils and sugar, but I tested with natural peanut butter STIRRED WELL and they were delicious!
- Check the ingredients of your peanut butter. You may not want to add more salt if your peanut butter already contains salt.
- Chocolate. I recommend dark, but you can use semi-sweet chocolate chips if that’s what you have. I don’t recommend milk chocolate, as that will make the cookie too sweet (at least for us and our journey to quit sugar).
More Easy Healthy Cookie Recipes
- Healthy Thumbprint Cookies
- Healthy No Bake Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Pumpkin Cookies with Naturally Sweetened Frosting
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These Peanut Butter Chocolate Chip Cookies are so easy to make! Soft, chewy, and super peanut buttery. Healthier than most traditional recipes!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Preheat the oven to 350F and line a large baking sheet with a silpat mat.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together 4 Tbsp melted butter, 1/2 cup peanut butter and 1/3 cup sugar for 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add 1 tsp molasses, 1 egg, 1 egg yolk, and 1 tsp vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add 1 1/2 cups flour, 3/4 cup chocolate chips, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt (if using) and mix on low JUST until combined. The batter will be crumbly.
- Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
- When you’ve scooped all the cookies, working with one at a time, PRESS (not roll) the double scoop of dough into a ball using the palm of your hands. Press the roll slightly into a disc and place it back onto the baking pan. Repeat the process for all the cookies.
- Bake the cookies for 10 minutes and allow to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.
** Check the ingredients of your peanut butter. You may not want to add more salt if your peanut butter already contains salt.