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Peanut butter chocolate chip cookies are great for any occasion and can have any of the ingredients swapped out. Some variations we have made:

  • White chocolate with cranberry cookies
  • Chocolate and raisin cookies
  • Hazelnut (roast to remove husk) and chocolate
  • Milk chocolate and apricot
  • Dark chocolate centred cookie
  • Cinnamon and chocolate cookie

If you want a lower sugar version you can lower the sugars to 50g each, the cookies still taste great!

Prep: 15 mins
Cook: 13 – 15 mins
Level: Easy

Serves: 12 – 14


  • 50g peanuts or hazelnuts
  • 125g unsalted butter
  • 125g smooth peanut butter
  • 100g golden caster sugar
  • 100g light brown soft sugar
  • 1 large egg
  • 200g plain flour
  • 1/2 tsp fine salt
  • 1/2 tsp bicarbonate of soda (1/4 tsp should work)
  • 100g chocolate chips or plain chocolate cut into chunks



Preheat the oven to 180°C, gas mark 4, line 2 large baking trays with baking parchment.

Roast the peanuts in a small roasting tin for 8-10 minutes until golden: leave to cool then roughly chop. If you use hazelnuts leave them in for around 20 minutes, the husks should start to come off. You should then put the hazelnuts in a sealed box and shake until the husks crumble off.

Meanwhile, in a large pan, melt the butter and peanut butter over a low heat, stirring to combine, once melted together set aside to cool slightly.


Using a wooden spoon or spatula, beat both the sugars into the peanut butter mixture, followed by the egg.

Mix 100g light brown soft sugar the flour, salt and bicarbonate of soda together, then beat into the wet ingredients until well combined.

Cover and chill the mixture in the fridge for 1 hour.


Remove the cookie dough from the fridge and stir through the chocolate and roasted nuts until evenly distributed. We tried placing a small square of chocolate in the centre of the cookie dough, it makes lovely treat as you have melted chocolate in the centre of the cookie.

Lightly roll heaped spoonfuls of the mixture (about 65g each or divide the weight of the mixed cookie dough by the number of desired cookies), in your hands. Arrange on the baking trays, well spaced apart (make into round balls of cookie dough to make thicker and not too thin).

Sprinkle with 1 tsp sugar and bake for 13-15 minutes total until spread and golden at the edges. We advise at around 8-9 minutes to rotate the baking tray and change the shelves to ensure the best cooking results.

Cool on the trays for 5 minutes, then transfer to a rack to cool completely.

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