Chewy Chocolate Cookies With Homemade Peanut Butter Chips

Estelle  Chait
by Estelle Chait
48 cookies
19 min

Chocolate Cookies with a chewy centre and crispy edges, laced with homemade peanut butter chip swirls!

48 Cookie Heaven 

This makes a hell of a load of chocolate cookies! 48 to be exact, and we have been eating them all week! (lucky for us, unlucky for my waistline?!) The batter is delicious on its own- and when the batter is good you know the cookies will be too!! My friend Hillary made these with my daughter on a playdate and I texted her soon after asking for the recipe; hey- if my three-year old can make amazing cookies I am going to be seconding that recipe!

Homemade Peanut Butter Chips

Hillary makes them with Reese’s peanut butter chips but when my cookie cravings hit, I was one bag of chips down, so I made my own! These Homemade Peanut Butter Chips are much healthier than store bought ones, and they add all the same great flavor. Packaged baking chips have stabilizers, and because our homemade ones do not, they WILL spread out while baking, but that’s okay, they give a nice swirl and all the peanut butter goodness.

To make the homemade peanut butter chips simply add peanut butter(creamy please), powdered sugar, honey, salt, and melted coconut oil to a stand mixer and beat until nice and soft. Spread the mixture on a baking sheet fitted with parchment- the thickness will be the size of your chip. Pop the whole tray in the freezer for a minimum of 30 minutes, and slice into little squares! Use them right away in your baking, and keep in the freezer to store(they do have a tendency to melt). FYI they are great for snacking too!

These Chocolate Cookies are:

  • Made in one bowl- the stand mixer bowl if you like as little work as possible!
  • No chilling in the fridge before baking! Thank you. You’re welcome.
  • Super Chewy, even on day 3.
  • Peanut Butter swirls, thanks to 2 full cups of our super creamy homemade peanut butter chips!
More cookies for you to make: Raspberry Jam Hearts, Peanut Butter Fudge stuffed Cookie Bars, Caramel Shortbreads….

I hope you love these Chewy Chocolate Cookies with Homemade Peanut Butter Chips like we do- be sure to leave a comment below if you make them, and always share your photos with us on  Instagram! As always, Happy Cooking!

Chewy Chocolate Cookies With Homemade Peanut Butter Chips
Recipe details
  • 48  cookies
  • Prep time: 10 Minutes Cook time: 9 Minutes Total time: 19 min
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Homemade Peanut Butter Chips
  • 3/4 cup peanut butter
  • 1 Tbs honey
  • 2 1/2 Tbs powdered sugar
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
Chewy Chocolate Cookies
  • 1 1/8 cup butter or margarine, softened(not melted!)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups sifted white flour
  • 3/4 cup good quality cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sat
  • 2 cups homemade peanut butter chips/reese's peanut butter chips
Homemade Peanut Butter Chips
Melt coconut oil in the microwave for 30 seconds. Add peanut butter to the bowl of a stand mixer with the honey, powdered sugar, salt, and melted coconut oil. Beat well to combine- about a minute. Spread on a baking sheet fitted with a parchment paper. The thickness you spread it will be how thick you want your chips. Freeze for 30 minutes-2 hours, or longer.
Slice into small squares. Add into the cookies- there will be leftover, keep them stored in the freezer until ready to use. These do not hold up in baking like a store bought chip, as those have stabilizers, but the flavour is amazing and you'll get streaks and pockets of peanut butter flavor all the same!
Preheat oven to 350 F /175 C.In the bowl of a stand mixer fitted with the paddle attachment, or with a hand held mixer, beat the butter/margarine and sugar till fluffy- about 2 minutes. Add eggs and vanilla. Beat to combine.
In a seperate bowl, whisk together the flour, cocoa, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the sugar mixture. Add the peanut butter chips and mix gently just until they are distributed into the batter. The homemade chips are soft so be careful not to overmix them into the batter.Fit two baking sheets with parchment paper(you'll make two batches).Spoon the cookies(each should be a tablespoon in size), making sure to leave room between the cookies because they will spread out quite a bit. Place the batter in the fridge in between batches.
Bake for 8-9 minutes. Nine gives a bit more crunch to the outer edges but the centre will still be chewy. The cookies will look under done. They will deflate as they cool and harden as well(they will stay chewy but be MUCH easier to move) in about 15 minutes. Store at room temperature. Enjoy!
Estelle  Chait
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