Chewy and Crispy Double Peanut Butter Cookies

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If you're a peanut butter lover, these Double Peanut Butter Cookies are for you. With creamy peanut butter and peanut butter chocolate chips these rich and soft cookies are easy to make and double the peanut butter pleasure. Warning, they're highly addicting but only 155 calories a cookie.
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Freshly baked peanut butter cookies on a cookie pan.

Two of my loves, cookies and peanut butter collide and the result is a next-level cookie that is incredibly addicting. This peanut butter cookie dough takes about 6 minutes to throw together and makes the most delicious chewy and tender cookie.

If you love peanut butter, then these are the perfect peanut butter cookies to add to your cookie Rolodex! For similar cookies check out my Classic Chocolate Chip Cookies or Peanut Butter Banana Chocolate Chip Cookies.

Why you’ll love this recipe:

  • 155 calories per cookie.
  • Filled with peanut butter flavor.
  • Only takes a couple of minutes to come together.

Ingredients and Substitutions:

These are the main ingredients and substitutions for these peanut butter cookies. See the recipe card below for the full ingredients list and instructions.

Butter, egg, vanilla, peanut butter, peanut butter chips, sugar, brown sugar, flour, salt, cinnamon and baking soda on a baking dish.
  • All-Purpose Flour: you can use gluten-free flour but omit 2 Tbsp. as it bakes a bit drier.
  • Butter: can be substituted with coconut oil 1:1.
  • Brown Sugar: both light and dark work us use a sugar substitute but note this will change the taste.
  • Sugar: if you want to make these even lower calorie use a sugar substitute, but that will change the taste and texture of the cookie.
  • Peanut Butter: use a nice creamy peanut butter for these cookies.

Variations

  • White chocolate chips, chocolate chips or butterscotch in place of peanut butter chips.
  • Use PB2 mixed with water and pinch of cinnamon in place of creamy peanut butter.
  • Add chopped nuts or dried fruits.

Dietary Modifications

  • To make these gluten-free use Bob’s 1:1 Gluten-Free. Also, be sure your peanut butter and chips are gluten-free.
  • For dairy-free, sub out the butter for coconut oil at 1:1. Make sure your peanut butter chips are dairy-free, as well.

How to make the double peanut butter cookies (a step-by-step visual guide):

Step 1: preheat and prep

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: mix wet ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer (image 1).

Butter and sugar mixed together with a hand mixer.

Beat in the egg, peanut butter and vanilla extract until well combined (image 2).

Egg, peanut butter and vanilla extract added to the sugar mixture to mix.

Step 3: mix dry ingredients

In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (image 3).

Dry ingredients in a bowl.

Step 4: combine wet and dry

Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the peanut butter chips (image 4). 

Dry and wet ingredients mixed with peanut butter chips folded into the dough.

Step 5: scoop and bake

Using a 1.5-tablespoon cookie scoop, drop scoops of dough onto the prepared baking sheet, leaving space between each cookie (image 5). If desired add extra peanut butter chips on top of each cookie dough ball. Bake cookies for 10-12 minutes, or until the edges are golden brown but the center is still soft.

Cookie dough balls on a baking sheet ready to bake.

Step 6: remove and cool

Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. After about 1-2 minutes of cooling I always take the top of a large mason jar ring or round cookie cut and swirl around the cookie in a circle motion to make the perfect same size cookies!

Expert Tip!

Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.

Recipe FAQs

How to store leftover cookies.

Store your cookies in an airtight container for 3-4 days.

What is the taste and texture of these cookies?

This is a chewy peanut butter cookie with a soft center and crispy edges.

How do I make all my cookies the same shape when they come out of the oven?

If you want the cookies to all be the same shape after baking, take the top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.

Stack of freshly baked cooked with one leaning on the side of it.

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Freshly baked peanut butter cookies on a cookie pan.

Double Peanut Butter Cookies

Danielle Lima
If you're a peanut butter lover, these Double Peanut Butter Cookies are for you. With creamy peanut butter and peanut butter chocolate chips these rich and soft cookies are easy to make and double the peanut butter pleasure. Warning, they're highly addicting but only 155 calories a cookie.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 19 cookies
Calories 155 kcal

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Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar (or sugar replacement) 100g
  • 1/2 cup brown sugar (or sugar replacement) 90g
  • 2 Tbsp. peanut butter 33g
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour 180g
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 cup Lily's peanut butter chips (or any brand) 40g

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Beat in the egg, peanut butter and vanilla extract until well combined.
  • In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the peanut butter chips. 
  • Using a 1.5 tablespoons cookie scoop, drop scoops of dough onto the prepared baking sheet, leaving space between each cookie. If desired add extra peanut butter chips on top of each cookie dough ball. Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
  • Store your cookies in an airtight container for 3-4 days.

Notes

  • Nutrition facts are an estimate and will vary with substitutions.
  • Use softened butter. I like to pull mine out a couple hours before. 
  • If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, large round glass or circle cookie cutter, place it over the cookie, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.

Nutrition

Serving: 1cookieCalories: 155kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 45mgPotassium: 26mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!

Photos by Marie-Catherine Dube

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