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Sometimes I need someone else to assist in inspiring my brain. I find that, when left to my own devices, I will trend towards the same kinds of recipes. As much as I love peanut butter brownies, I know that I need to diversify my recipe collection.
     It was a perfect time to ask my oldest brother for some ideas, as I was about due to send him a box full of assorted treats.
     He said he wanted cookies that were “more chips than cookies”. I really liked this idea! I have so many different baking chips in my pantry that I could choose from! This sounded like a fun recipe to make. 
     Even though I just mentioned how I excessively use peanut butter in my recipes, I just knew that I wanted to include it in these cookies. This is because I know that peanut butter can create a sturdier cookie, and that’s what I wanted in order to handle the overabundance of chips. (Of course, I used my favorite peanut butter)
     I absolutely needed to include these semi-sweet chocolate chips in these cookies. With so many other options, I ultimately went with white chocolate chips and peanut butter chips. 
     These cookies turn into mounds and do not spread very much; that’s exactly what I wanted to happen. And although they were sturdy, that did not detract from the texture. These were soft and somewhat crumbly and had a strong peanut butter flavor. The combination of semi-sweet, white chocolate and peanut butter chips lent an exciting variety to the final product. 
     These cookies are very rich, as you might imagine. Just one cookie is quite substantial, but you will probably eat more than one, as these may become addictive. 


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THANK YOU for your consideration and support! -Happy Cookie Belly

Ingredients Section:


  1. Preheat the oven to 350 degrees
  2. Place parchment paper on two cookie sheets
  3. In a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.
  4. Cream together sugar, butter and peanut butter for about 3 minutes.
  5. Add egg, egg yolk and vanilla, mixing until combined.
  6. Stir in flour mixture, along with all of the baking chips until thoroughly combined.
  7. Place heaping tablespoons of dough onto the prepared cookie sheets
  8. Bake for 10-12 minutes.
  9. Allow to cool for about 5 minutes on the cookie sheets, then transfer to wire racks to cool completely. Makes 16 cookies.

Notes about this recipe:

  • I tested this with regular Jif Peanut Butter, so I do not know how natural peanut butter would turn out.
  • I was able to get 16 cookies total, placing 8 on each cookie sheet. Bake one sheet at a time.

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