Peanut Butter Chocolate Chip Cookies




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What if you could have fresh-baked, delicious, peanut butter chocolate chip cookies whenever you wanted? By mixing up some dough and storing it in the freezer, you can! Just slice off cookies to nosh on whenever the mood strikes you - YUM!

Note: In addition to being awesomely soft and chewy, these cookies can also be made vegan (I promise non-vegans will love them too - and keep in mind that if they're made vegan, the dough is safe to eat raw!).

You'll Need. . .
  • 1/4 cup butter (or margarine or other butter substitute to make them vegan), room temperature
  • 1/4 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 egg (substitute 1/2 mashed banana to make them vegan)
  • 1 tablespoon dark corn syrup
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/3 cups chopped chocolate (whatever type you like)
  • Large mixing bowl
  • Handmixer or a spoon and strong arms
  • Measuring cups and spoons
  • Plastic wrap
  • Cookie sheets

How To
  1. If you want some cookies right away, pre-heat your oven to 375 degrees Fahrenheit - if not, get to mixing
  2. Combine the butter/margarine, peanut butter, and white and brown sugars
  3. Add the egg/banana, vanilla, and corn syrup and mix to combine well
  4. Add flour, salt, and baking soda and mix until just combined
  5. Stir in chocolate so that it's evenly dispersed
If you're making some cookies now:
  1. Use a cookie scoop or two spoons to drop heaping tablespoons onto a cookie sheet
  2. Press them down gently with your fingertips and slide the pan into the oven
  3. Bake for 11 minutes, allow to cool slightly, and enjoy!
If you're saving your dough for later:
  1. Spread some plastic wrap on your work surface and dump your dough out onto it
  2. Form the dough into a log, and store it in the freezer until ready to use
  3. Once you're ready for cookies, pre-heat your oven to 375 degrees Fahrenheit and remove the dough log from your freezer
  4. Cut slices approximately 1/4 to 1/2 inch thick and place them on a cookie sheet. Whatever you don't want now you can wrap back up and keep in the freezer (you can even make just a cookie or two at a time!)
  5. Bake for 11 minutes, allow to cool slightly, and enjoy!



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16 Discussions


7 years ago on Introduction

Love this recipe! I modified it a little bit though: changed out the peanut butter for almond butter, used coconut oil instead of butter, and used honey instead of corn syrup. Quite a bit of modifications there, but it's the same idea. Thanks for it!

1 reply

That sounds delicious as well! Did you have to adjust the amounts at all? How did they turn out? I'm always open to new (awesome) cookies!


7 years ago on Introduction

Instead of the corn syrup I use 1 tablespoon of milk. No need for that extra sugar. Cookies are just as good without corn syrup in them.

1 reply

Reply 7 years ago on Introduction

I find the corn syrup helps to add additional chewiness. I usually substitute a tablespoon of agave nectar if I have it on hand.

Chicken Girl

7 years ago on Introduction

I consider myself a connoisseur of the chocolate chip cookie (some may called it an addiction- whatever...) I've had a cc cookie almost every day for the last 20 years. I love trying new recipes!

1 reply

Great recipe. I look forward to making these.
I would suggest making multiple steps for the Instructable next time or in revision.

1 reply

Thanks for the comment. Personally I didn't think that such a simple recipe warranted a multi-step 'ible since it's really just a matter of measuring and mixing.

Hope you enjoy them!