Peanut Butter Mini Chocolate Chip Cookies
These peanut butter cookies are easy and delicious, with mini semisweet chocolate chips for extra flavor and chopped peanuts for satisfying crunch!
These peanut butter mini chocolate chip cookies are soft, chewy, and packed with flavor. The rich peanut butter base makes them wonderfully tender, while the mini chocolate chips create perfect little pops of sweetness in every bite. Chopped salted peanuts add extra crunch and make these cookies especially irresistible.
They’re quick to mix, bake evenly, and are great for lunchboxes, cookie trays, or anytime you want a classic cookie with a little something extra. A sprinkle of sugar on top gives them a lightly crisp finish that complements the soft interior beautifully.
The cookies freeze beautifully, so feel free to make the whole batch and freeze half for another day. Or freeze the dropped cookie dough on baking sheets, then transfer them to a freezer bag. Take them out of the freezer about an hour before you plan to bake, then arrange them on the prepared baking sheets and bake as directed. If they are still quite cold, they might need a little more time. Look for lightly browned bottoms and edges.
What You’ll Like About These Cookies
Great texture. Soft and chewy cookies with crunchy peanuts and melty mini chocolate chips.
Easy to make. A straightforward cookie dough that mixes quickly.
Perfect size. Mini cookies bake evenly and are great for sharing.
Fantastic flavor. Peanut butter and chocolate are a timeless combination.
Ingredient Notes
- All-purpose flour – Provides structure and keeps the cookies tender.
- Baking powder – Helps the cookies rise lightly.
- Salt – Essential for balancing the sweetness and enhancing the peanut flavor.
- Peanut butter – Creamy peanut butter gives the cookies richness and depth.
- Butter – Softened butter blends smoothly and adds tenderness.
- Brown & granulated sugar – Brown sugar keeps them soft; granulated sugar adds structure.
- Eggs – Bind the dough and contribute to the soft texture.
- Vanilla – Enhances the overall flavor.
- Mini chocolate chips – Distribute more evenly than full-size chips.
- Chopped peanuts – Optional, but add excellent crunch and salty contrast.
Steps to Make Peanut Butter Mini Chocolate Chip Cookies
- Preheat the oven and prepare baking sheets.
- Whisk together the flour, baking powder, and salt.
- Cream the peanut butter and butter until smooth.
- Beat in the sugars until fluffy.
- Add the eggs and vanilla.
- Mix in the dry ingredients just until combined.
- Fold in the mini chocolate chips and peanuts.
- Scoop the dough onto baking sheets and sprinkle with sugar.
- Bake until the edges are set and the tops remain slightly soft.
- Cool briefly on the pan before transferring to a rack.
Tips
- Use room-temperature butter for the smoothest creaming.
- Mix the dry ingredients just until combined to avoid tough cookies.
- Sprinkle turbinado sugar for extra crunch and sparkle.
- Rotate baking sheets if using more than one oven rack.
Recipe Variations
- Double chocolate. Add 2 tablespoons of cocoa powder to the flour mixture.
- Chunky style. Use chopped chocolate chunks instead of mini chips.
- Nut-free. Omit the peanuts for a softer, classic peanut butter cookie.
- Salted finish. Sprinkle a pinch of flaky sea salt on top before baking.
Serving Suggestions
- Serve with cold milk or hot cocoa.
- Pair with ice cream for cookie sundaes.
- Add them to holiday cookie tins or bake sale boxes.
- Enjoy as a portable snack or lunchbox treat.
How to Store
Refrigerate: Store the cookies in an airtight container for up to 5 days. They stay soft thanks to the peanut butter.
Freeze: Suitable for freezing. Freeze baked cookies or portioned dough balls for up to 2 months. Peanut butter cookies freeze well because the high fat content preserves texture.
Peanut Butter Mini Chocolate Chip Cookies
Ingredients
- 2 1/4 cups flour, (280 grams)
- 1/4 teaspoon baking powder
- 3/4 teaspoon table salt
- 1 1/2 cups peanut butter, (390 grams)
- 1 cup butter, (226 grams)
- 1 cup brown sugar, packed (213 grams)
- 1/2 cup granulated sugar, (100 grams)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips, (175 grams)
- 1 cup peanuts, chopped, salted, (120 grams)
- Sugar, granulated or demerara, for topping
Instructions
- Preheat the oven to 350 F. Line baking sheets with parchment paper.
- Combine the flour, baking powder, and salt; whisk to blend and set aside.
- In a mixing bowl with an electric mixer, beat the peanut butter with the butter until smooth and creamy; add the brown and granulated sugars and beat until fluffy, about 3 minutes.
- Add the eggs and vanilla and beat until well blended.
- With the mixer on low, add the flour mixture and beat just until combined.
- Fold in the chocolate chips and peanuts, if using.
- Use a cookie scoop to drop the dough onto the prepared baking sheets. Sprinkle with sugar,
- or press each mound lightly with a flat bottom glass that has been dipped in the sugar.
- Bake until the edges are set, and the tops are soft, about 16 to 19 minutes.
- If baking on more than one rack, rotate the pans from top to bottom to ensure even baking.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
