Peanut Butter Chocolate Cookies

Total Time
Prep 15 mins
Cook 15 mins

A very tasty, crisp, semi-sweet blond cookie. Perfect for all those peanut and chocolate lovers out there! =) If desired substitute m&m's for the chopped chocolate (e.g. for kid's birthday parties).

Ingredients Nutrition


  1. Preheat the oven to 190 °C.
  2. Using a wooden spoon cream butter and peanut butter in a big bowl until completely blended.
  3. Add sugar and blend in well. Then add the egg.
  4. Sift baking powder, flour and salt and add to the mixture.
  5. Chop peanuts and chocolate and add as well.
  6. Work into a soft dough, wrap in cling film and deep freeze for 10 minutes.
  7. Form 15 big cookies, place them onto a paper-lined/greased baking sheet and flatten lightly.
  8. Bake for approximately 15 mins until golden brown.


Most Helpful

Wonderful cookies, as usual, Loula! I totally forgot to put the dough in the freezer, but it didn't seem to cause any problem - they still turned out fantastic! I used milk chocolate chips because I didn't have the chocolate called for. I also added a bit of vanilla paste but that was because I got this recipe confused with the other one of yours I was considering - was a great addition, though! Thanks so much for a great recipe! Recipenapped for Veg*n Swap 22.

Katzen May 15, 2010

These cookies are so awesome tasting Lou. I understand that the milk chocolate you're speaking of is a candy bar with nuts, but I opted (with permission) to use peanut M&M's. I did chop them a bit along with some regular salted peanuts. I did leave out the pinch of salt. I should mention that my p.b. was the smooth variety also. Wowzer..are these ever good. Light and crispy!~ Made for Veg-n-Swap.

CoffeeB September 09, 2009

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