Mini Peanut Butter Chocolate Chip Cookies

Mini Peanut Butter Chocolate Chip Cookies

I wasn’t planning on sharing these cookies with you today, partly because I didn’t want you to know about them… I want them all to myself. There, I said it. I don’t want to share. But last night, while I was watching the first few hours of election night coverage, I was a nervous wreck. I was overcome with anxiety. I couldn’t stop fidgeting. I needed to get away from all of the negativity on Twitter. So naturally, I thought it best that I bake off my nervous energy in the form of these Mini Peanut Butter Chocolate Chip Cookies. And for the record, stress-baking is an excellent distraction.

Mini Peanut Butter Chocolate Chip Cookies

I try to keep all of the ingredients for these cookies on hand at all times, because they are so easy to make and everyone always loves them. These little two-biters are packed with crunchy peanut butter and mini semisweet chocolate chips. Whether you need to whip up a quick dessert for surprise guests or lessen some post-election stress, these are your go-to cookies.

Mini Peanut Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
Mini peanut butter cookies stuffed with semisweet chocolate chips.
Yield: Makes 40 cookies
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, at room temperature
  • ¾ cup crunchy peanut butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ teaspoon pure vanilla extract
  • 5 tablespoons whole milk
  • 1 large egg
  • 1 cup mini semisweet chocolate chips
  1. Preheat the oven to 375°F. Line a few baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
  3. Beat the butter, peanut butter, sugars, and vanilla extract in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg and milk and mix until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated. Fold in the chocolate chips.
  4. Using a small ice cream scoop, form the dough into small balls and place on the prepared baking sheets, spacing the cookies 1-inch apart. Bake for 10 to 12 minutes, until golden brown around the edges. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.



  1. says

    This looks fantastic! My eyes are always drawn to recipes that have the word “mini” in it. The only problem is, when they’re mini, I just keep grabbing more. I might devour the whole batch!

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