It was late at night (of course when all cravings hit), and I had just about perfected my Urban Legend Chocolate Chip Cookie Revamp after many batches of trial and error.  Then it hit me…I got the peanut butter craving.  I remember making a peanut butter chocolate chip cookie for my hubby many many months earlier and it was the best one I’d ever had!  If I do say so myself 😉  But to my horror when I got into my online recipe box, I hadn’t saved it!

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I like my peanut butter with a nice crunch!

So the search for the perfect peanut butter chocolate chip cookie began.  I started with a search on my favorite recipe site,, and after rifling through the site for a while I came across a recipe not too far from what I was looking for.  Of course I changed quite a few things, so I’ll give you my perfected version.

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The cookies don’t spread much so feel free to squish them down a bit if you like a flatter cookie 😉

There are a lot of things that go into a quality cookie in my opinion, especially a peanut butter chocolate chip cookie.  Most cookies with peanut butter are incredibly greasy and way too sugary.  I prefer something that doesn’t melt in your hand and leave a grease mark behind.  My cookies have a perfect peanut butter and chocolate chip compliment without being overbearing.  So without further ado, my Easy Peanut Butter Chocolate Chip Cookie!


1/4 C Brown Sugar (or other dry sugar of choice)                        1 C Spelt Flour (or other flour if desired)

1/4 C Unsweetened Applesauce                                                        1 C Rolled Oats

 1/3 C Almond Milk (or other non-dary milk)                               1/2 tsp Baking Soda

1/3 C Peanut Butter (more to taste if desired)                              1/2 tsp Salt


  1. Preheat oven to 425 degrees F (220 degrees C) and oil a large baking sheet or put down parchment paper.
  2. Stir the sugar, applesauce, almond milk, peanut butter, and vanilla extract together with a whisk in a large bowl until completely smooth.
  3. Mix the flour, oats, baking soda, and salt in a separate bowl.  
  4. Add dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips.
  5. Drop dough by spoonfuls onto prepared baking sheet.
  6. Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.  Makes about 24 cookies.
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Easy Peanut Butter Chocolate Chip Cookie!

Note:  Nuts such as almonds or walnuts can be added (I’d say about 1/2C chopped for this recipe) if desired.  I’m not a big nut-in-cookie fan so I always leave them out.

And that’s it!  It’s super easy, healthy, extremely tasty, and they freeze really well, so you can even make a double batch and save the rest for those late night cravings 😉  I like to make my cookies much smaller than the average cookie so they are a nice little snack.

Please post about how yours turned out! 🙂

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