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Peanut Butter

These Peanut Butter Chocolate Chip Cookies are so easy to make! Soft, chewy, and super peanut buttery. Healthier than most traditional recipes!


  • 4 Tbsp butter, melted
  • ½ cup peanut butter
  • 1/3 cup granulated sugar (I recommend coconut sugar)
  • 1 tsp molasses
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 ½ cups whole grain flour (I recommend einkorn)
  • ¾ cup dark or semi-sweet chocolate chips
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt (optional)**


  1. Preheat the oven to 350F and line a large baking sheet  with a silpat mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.