Search
by Ingredient

Peanut Butter Chippies

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by noelle91176

Peanut butter chippies: chewy peanut butter cookies loaded with chocolate chips and chopped peanuts. Three ways to love peanut butter in every bite.

YIELD

1 batch

PREP

20 min

COOK

25 min

READY

45 min

A triple-threat peanut butter cookie that leans heavier on texture than the average PB cookie. Peanut butter forms the dough base, semi-sweet chocolate chips melt into gooey pockets, and chopped peanuts add real peanut crunch alongside the smooth spread.

Brown sugar is the sweetener of choice and for good reason. Its molasses keeps these cookies chewy instead of crumbly, which is a real risk with peanut butter doughs. White sugar alone produces a drier, shortbread-style cookie, and these are meant to stay soft.

Shortening (instead of butter) is another chew-focused choice. It has no water to evaporate, so the cookies spread less and stay tender. Butter works as a substitute but expect thinner, crispier cookies.

The flatten-before-baking step is a must for peanut butter cookies. Their doughs don’t spread the way regular cookie doughs do. A gentle press with a palm or the back of a pancake turner gives them their finished shape before they go in.

Pulling at exactly 10 minutes leaves the centers soft. They’ll look slightly underdone but will set up perfectly as they cool on the foil.

Pro Tips

  • Use natural peanut butter at your own risk. The oil-separation issue gives uneven results; classic creamy (like Jif or Skippy) gives consistent texture.
  • Chill the dough 15 to 30 minutes if it feels soft after mixing. Easier to scoop, and they spread less during baking.
  • Don’t overbake. Pulled at 10 minutes, centers stay tender; left to 12, they turn crispy and dry.

Variations

  • Swap semi-sweet chips for peanut butter chips or a mix of milk and dark chocolate for more complexity.
  • Add ½ cup rolled oats for extra chew and fiber.
  • Sandwich two cookies with a smear of extra peanut butter and chocolate for a cookie sandwich.

Ingredients

1 ¼ 296
CUPS ML BROWN SUGAR *
¾ 177
CUP ML PEANUT BUTTER
½ 118
3 45
TABLESPOONS ML MILK
1 15
TABLESPOON ML VANILLA EXTRACT
1 1
LARGE EACH EGG
1 ¾ 414
¾ 3.8
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML SALT
1 237
CUP ML PEANUTS
chopped

Directions

Preheat oven to 375℉ (190℃). Place sheets of foil on countertop for cooling cookies. Combine brown sugar, peanut butter, shortening, milk.

Beat at medium speed of electric mixer until well blended.

Add egg. Beat just until blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed.

Mix just until blended. Stir in chocolate chips and peanuts.

Drop by heaping teaspoonfuls of dough.

Flatten slightly with hand or back of pancake turner.

Bake one baking sheet at a time at 375℉ (190℃). for 10 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 719 55% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 795mg 33%
Total Carbohydrate 19g 19%
Dietary Fiber 7g 30%
Sugars g
Protein 58g
Vitamin A 1% Vitamin C 0%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe