Chocolate Peanut Butter CookiesThese make small slightly crunchy on the outside cookies that are sure to be eaten up quickly!  I have made them several times, always with great reviews.


½ cup butter, softened
¾ cup sugar
1/3 – 2/3 cup peanut butter
1 egg
½ teaspoon vanilla or almond extract
1 ¼ cup flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk chocolate chips










  1. Heat oven to 350°F.
  2. Beat butter, sugar, and peanut butter until creamy.  If you want a hint of peanut butter use 1/3 cup.  Using this amount people have asked me what the background flavor is.  It is very subtle.  Using 2/3 cup the peanut flavor is pronounced.
  3. Add egg and extract.  Beat until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add flour mixture to butter mixture.  Mix well.
  6. Stir in chips until they are mixed evenly throughout the batter.
  7. Drop rounded teaspoon full onto cookie sheet.
  8. Bake for 12-14 minutes.
  9. Cool for 1 minute on the sheet and transfer to cooling rack.

Additional Information

I usually only cook 2 batches and put the remaining batter in a Ball jar in the refrigerator.  Then we can have fresh made cookies for a few nights.  Please note that I cannot provide any safety information or assurances on this practice.

You can also add peanut butter chips.  I do not do this as my household (besides me!) are not entirely in love with peanut butter!  Can you imagine?


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2 thoughts on “Chocolate Peanut Butter Cookies

  1. This is very similar to one of my favourite cookie recipes, almond chocolate chip cookies. Swap out the peanut-butter for .3 cup of almond butter, and switch in .5 cup semi-sweet chocolate chips and .5 cup chopped almonds.

    • Your changes sound a little different and great! I will try them. I tend to use almond extract instead of vanilla so I am pretty sure I will like your version.

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