Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Do you enjoy cookies? We sure do! They are perfect little mini-treats, and I’ve loved them since I was a little girl! It was always fun when my Mom made cookies! Well, these double chipper cookies are a delicious, decadent treat as well! The combination of chocolate AND peanut butter has always been a favorite of mine, so of course, I love these cookies!

These cookies are basically a chocolate chip cookie dough batter (with a couple tweaks, including peanut butter). They’re loaded with chocolate chips, peanut butter chips (yum), and chopped pecans (or walnuts). This was one of my fun cookie experiments that turned out wonderful!

They have TWO kinds of chips in them (semi-sweet and PB), which is why they are called “double chipper cookies”!  They’re a cinch to make, and it’s easy to whip up a batch of 36 small cookies in a flash! Here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For The Double Chipper Cookies

Preheat your oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat these ingredients until they are fully incorporated into the batter.

Add eggs and vanilla extract to the cookie batter, and beat for about 3-4 more minutes. The batter should be light and fluffy at this point.

In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to the cookie batter, a little bit at a time, beating on low after each addition, until fully blended.

Add The Rest Of The Ingredients To The Cookie Dough

STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

Form The Double Chipper Cookies

Place a piece of parchment paper onto a 9×13″ baking sheet. Drop the cookie batter by small spoonfuls onto the paper, about 2″ apart. If you make the cookies small, you should get about 3 dozen cookies from the dough.

Bake The Double Chipper Cookies

Bake the cookies at 350° F. for 8-10 minutes. Be sure to check them at the 8 minute mark, because oven temps vary greatly! When done, the cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top.

Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling.

Whether you eat these delicious double chipper cookies slightly warm or completely at room temperature, I’m sure you will enjoy the chocolate and peanut butter combo in this treat! Go ahead… grab one! I made an extra one just for YOU!

Hope you enjoy this simple cookie recipe!  Cookies always have a way of making people happy, and I trust you and those you love will be happy eating them. Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few family favorites are:

• Chocolate Crinkle Cookies
• Oatmeal Raisin
• Chocolate Oaties (no bake)
• Flourless, 3 Ingredient Peanut Butter Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Double Chipper Cookies

Prep Time

15 mins

Cook Time

9 mins

Total Time

24 mins

 

Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Category: Cookies, Dessert

Cuisine: American

Keyword: double chipper cookies

Servings: 36 small cookies (approx.)

Calories Per Serving: 248 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 16 ounces COLD butter (2 sticks)
• 1 cup dark brown sugar
• 2 Tablespoons creamy peanut butter
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 cups all purpose flour
• 3/4 teaspoon salt
• ¾ teaspoon baking soda
• 1 cup semi sweet chocolate chips (8 ounces)
• 1 cup peanut butter chips (8 ounces)
• ¾ cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

1. Preheat oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat until fully incorporated into a soft batter. Add eggs and vanilla to cookie batter, and beat for 3-4 more minutes. Batter should be light and fluffy.

2. In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to cookie batter, a little at a time, beating on low after each addition, until fully blended. STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

3. Place a piece of parchment paper onto a 9x13" baking sheet. Drop the cookie batter by small spoonfuls onto paper, about 2" apart. If you make the cookies small, you should get about 3 dozen cookies from the dough. Bake cookies at 350° F. for 8-10 minutes. Check them at the 8 minute mark, because oven temps vary greatly! When done, cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top. Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling. Serve, and enjoy!

Nutrition Facts

Double Chipper Cookies

Amount Per Serving (1 cookie)

Calories 248 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 40mg13%

Sodium 182mg8%

Potassium 72mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 14g16%

Protein 3g6%

Vitamin A 335IU7%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Do you like cookies? We sure do, at our house!  I recently made a LOT of Christmas goodies to give to all our neighbors, a tradition I have kept for many years! One of the treats I made this year were these white chocolate drizzled oatmeal cranberry pecan cookies!

The recipe was a twist on my standard recipe for oatmeal raisin cookies, which I’ve been making for years. I simply made a few changes to the base recipe, and added a bit of “sparkle” on top, by drizzling each cookie with white chocolate! These simple chewy cookies turned out to be quite delicious, and today I’d like to share the easy recipe with you!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Oatmeal Cranberry Pecan Cookies

You will want to preheat your oven to 350° F. first, because these cookies come together very quickly.

Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar. Beat until the mixture is smooth and creamy (note: photo below does not show the brown sugar.. Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.

In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt.  Once combined, add the flour mixture to the cookie dough batter. Mix well, until all the flour is incorporated into the cookie dough.

Add the chopped pecans, dried cranberries and old-fashioned rolled oats to the cookie dough.  STIR these ingredients well, until they are fully combined. Now you have the dough ready to make some yummy oatmeal cranberry pecan cookies!

Drop the cookie dough by rounded Tablespoons onto an ungreased baking sheet. Be sure to leave about 1 inch in between the oatmeal cranberry pecan cookies, because they will spread slightly. NOTE: I made “drop” cookies. If you prefer a slightly “flatter” cookie, you can lightly press down on the tops of the dough.

Bake The Oatmeal Cranberry Pecan Cookies

Bake the oatmeal cranberry pecan cookies at 350° F. for 8-10 minutes, or until light golden brown. Since oven temps vary quite a bit, my advice is to check them at the eight minute mark. When done, take the oatmeal cranberry pecan cookies out of the oven. Leave them on the cookie sheet for a minute, THEN transfer them to a wire rack, to cool completely.

Make The White Chocolate Drizzle For Oatmeal Cranberry Pecan Cookies

Once the cookies have cooled, make the drizzle topping for the cookies, by melt the white chocolate chips and vegetable shortening in the microwave. To do this, place the white chocolate chips and vegetable shortening in a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Put partially melted chocolate back in microwave and heat for another 30 seconds, Remove and stir, until creamy.

The reason for microwaving the chocolate in short amounts of time is so the chocolate won’t burn.  If there are still lots of unmelted white chocolate chips left after two stints in the microwave, place in microwave one more time for 15 seconds, and stir well. Be careful to NOT burn the chocolate!

Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch drips (this will help with cleanup). When the white chocolate is smooth, drizzle it over the tops of each of the oatmeal cranberry pecan cookies, using a fork or spoon.

If you want to get fancy, you can place the melted chocolate into a pastry bag and “pipe” the white chocolate on, but in my humble opinion, it’s one more thing to wash!  A simple drizzle (with a fork or spoon) works just fine for me! Let the white chocolate firm up, and then the oatmeal cranberry pecan cookies are ready to eat! Store any leftover cookies in a covered container. YUM!

I really hope you will give these oatmeal cranberry pecan cookies a try! They are perfect to munch on, drop in a lunch box, or to serve as an afternoon or evening treat! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, which is located at the top of the page. A few of our family’s favorite cookie recipes you might enjoy include:

• Snowball Cookies
• Dipped Gingersnaps
• Flourless, 3 Ingredient Peanut Butter Cookies
• Mom’s Chocolate Chip Cookies
• Chocolate Covered Peanut Butter Ritz Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Oatmeal Cranberry Pecan Cookies

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

 

Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Category: Cookies, Dessert

Cuisine: American

Keyword: oatmeal cranberry pecan cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough

• 14 Tablespoons butter , softened
• 3/4 cup brown sugar , packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all purpose flour
• 1 teaspoon baking soda
• 1¼ teaspoons cinnamon
• 1/2 teaspoon salt
• 3 cups old fashioned oats, uncooked
• 1 cup dried cranberries
• 3/4 cup chopped pecans

For Drizzle

• 10 ounces white chocolate chips (equivalent to 1¼ cups)
• 1½ Tablespoons vegetable shortening

US Customary - Metric

Instructions

To Make Cookie Dough:

1. Preheat oven to 350° F.

2. Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar.  Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.

3. In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt. Once combined, add flour mixture to cookie dough batter. Mix well, until all flour is incorporated into cookie dough. Add chopped pecans, dried cranberries and old-fashioned oats.  STIR ingredients well, until fully combined.

4. Drop dough by rounded Tablespoons onto ungreased baking sheet.  Leave 1 inch between cookies, because they will spread slightly. NOTE: If you want slightly  "flatter" cookies, lightly press down on the tops of the dough. Bake at 350° F. for 8-10 minutes, or until light golden brown.  Oven temps vary quite a bit, so check them at the 8 minute mark. When done, remove from oven. Leave cookies on  sheet for a minute, THEN transfer onto wire rack, to cool completely.

To Make White Chocoate Drizzle:

1. Once the cookies have cooled, melt white chocolate chips and vegetable shortening in the microwave. To do this, place white chocolate and shortening in a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Put back in microwave and heat another 30 seconds, Remove and stir, until creamy. If there are still lots of unmelted white chocolate chips left, place in microwave for 15 seconds, and stir well. Be careful to NOT burn the chocolate!

2. Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch any drips (this will help with cleanup). Once chocolate is smooth, drizzle it over the tops of each cookie. Let the white chocolate firm up, and then cookies are ready to eat! Store cookies in a covered airtight container. Enjoy!

Nutrition Facts

Oatmeal Cranberry Pecan Cookies

Amount Per Serving (1 cookie)

Calories 142 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 85mg4%

Potassium 55mg2%

Carbohydrates 17g6%

Sugar 10g11%

Protein 1g2%

Vitamin A 115IU2%

Vitamin C 0.1mg0%

Calcium 22mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won’t believe it!
Recently I found a recipe for cookies that sounded easy and delicious in one of my old cookbooks.  The original recipe called for using chocolate cake mix and white chocolate chips to make a fast, delicious and easy cookie. I decided to tweak the recipe just a bit, and that’s how I came up with this recipe for yummy cinnamon chip cookies!

The cookies are so EASY to make, because a boxed cake mix is used as the base.  The prep time is only about 5 minutes, so you can have fresh baked, soft and delicious cinnamon chip cookies in the oven in under 10 minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cinnamon Chip Cookies

In a large mixing bowl, place the cake mix powder, vegetable oil, water and an egg.  Stir these ingredients well (or use electric mixer), until ingredients are fully combined.

Add the cinnamon chips to the batter. Stir, until the mixture is fully combined.

Spray your cookie sheets with non-stick spray.  Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one. NOTE: Quantity using a standard sized Tablespoon will yield about 4 dozen cinnamon chip cookies. I used large HEAPING Tablespoons of batter, so my quantity was reduced to 2 dozen).

Time To Bake Cinnamon Chip Cookies!

Bake these cookies in preheated 350 degree oven for 10-12 minutes. When done, the batter should be set, and the tops of the cookies should have a crackled appearance. If you are making the larger sized cookies, the cooking time will need to be increased, to make sure they are cooked through.

When cookies are done, remove cookie sheets from oven. Important: Let the cookies rest on the cookie sheets for 5 minutes, BEFORE transferring them to a wire rack to finish cooling.

Once the cinnamon chip cookies have completely cooled, they are ready to eat! The cookies have great flavor, and are SO EASY to make, and I hope you enjoy them.  They really taste good! Why not share a little plate of cookies with a neighbor? That’s a great conversation starter!

Thanks for stopping by today, and I hope you will come back soon for more yummy, family-friendly recipes. Have a fantastic day.

Looking For More Cookie Recipes?

There are many cookie recipes on this website. After all, who doesn’t like cookies?  All of my cookie recipes can be found in the Recipe Index at the top of the page. Here are several of my cookie recipes you might enjoy!

• Chocolate Crinkle Cookies
• Dipped Gingersnaps
• Cranberry Orange Pinwheel Cookies
• Giant Chocolate Chip Cookie Pizza
• Pumpkin Cheesecake Snickerdoodles

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: The cookbook “Christmas Gifts From The Kitchen”, Published by Company’s Coming Publishing Limited, 2006, page 11 (“Friendship Cookies”)

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Cinnamon Chip Cookies

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

 

Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won't believe it!

Category: Dessert

Cuisine: American

Keyword: cinnamon chip cookies

Servings: 48 approx. 4 dozen

Calories Per Serving: 87 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 box of yellow cake mix (any kind, 2 layer size)
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 large egg
• 1 cup cinnamon chips

US Customary - Metric

Instructions

1. In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg. Stir well (or use electric mixer), until ingredients are fully combined.
2. Add the cinnamon chips, and stir into batter. Spray cookie sheets with non-stick spray. Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one.
3. Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)
4. When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, before transferring them to a wire rack to finish cooling. Once the cookies have completely cooled, they are ready to eat!

Nutrition Facts

Cinnamon Chip Cookies

Amount Per Serving (1 cookie)

Calories 87 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 79mg3%

Potassium 6mg0%

Carbohydrates 8g3%

Sugar 4g4%

Vitamin A 5IU0%

Calcium 23mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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You’re gonna love Chocolate Oaties, delicious and EASY 10 minute “no-bake” drop cookies with chocolate, peanut butter, nuts and oats!

Looking for a quick and easy treat? How about Chocolate Oaties? They are delicious “No-Bake” drop cookies featuring chocolate, peanut butter, nuts and oats? The best part is they only take about 10 minutes to make, and are soooo GOOD. Yes, please!

I grew up eating Chocolate Oaties. My Mom made them for our family quite often, I suppose because they taste so good (gotta be that chocolate-peanut butter combo!). It also may have been because they are fairly inexpensive and ridiculously QUICK AND EASY to make in 10 minutes.

Whatever her reasons were, these no-bake cookies were always a big hit with our family.  I’ve been making them this way for over 45 years now, and they never fail to get gobbled up! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chocolate Oaties

Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside. It’s important to do this BEFORE next step! Trust me.

In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute.

Immediately remove the chocolate sauce from heat and pour over peanut butter/oat mixture in mixing bowl while it is boiling hot.  The very hot chocolate sauce helps to melt the peanut butter!

Stir the chocolate oaties well, to fully melt peanut butter and combine all ingredients.  Place a piece of wax paper on a 9×13 baking sheet.

Form And Then Refrigerate The Chocolate Oaties

Drop the chocolate oaties batter by rounded spoonfuls onto wax paper. Use 2 spoons… one to scoop, and the back of the other to scoop/drop cookies onto paper. Place the baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up.

Time To Eat Some Yummy Chocolate Oaties!

After they have been refrigerated for an hour or more, they’re ready to enjoy! That’s it!!!  See how easy that was?  Remember to store any uneaten chocolate oaties in a covered container in refrigerator. By the way… here’s one I saved for you… want a bite?

I hope you enjoy these quick, yummy, easy to prepare drop cookies… we sure do! They are so delicious, it is hard to keep away from them… ha ha! Have a GREAT day, friends.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few of them you might enjoy, including:

• Chocolate Crinkle Cookies
• White Chocolate Raspberry Cookies
• “21 Day Fix” Oatmeal Chocolate Chip Cookies
• Giant Sugar Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a great day, friends.

Recipe Source: My Mom

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Chocolate Oaties

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

 

You're gonna love Chocolate Oaties, delicious and EASY 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

Category: Cookies

Cuisine: American

Keyword: chocolate oaties

Servings: 30 cookies (approx.)

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1/2 cup peanut butter
• 3 cups quick cook oats (dry)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans
• 2 cups granulated sugar
• 4 Tablespoons unsweetened cocoa powder
• 1 cube butter
• 1/2 cup evaporated milk

US Customary - Metric

Instructions

1. Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
2. In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
3. Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
4. Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.

Recipe Notes

I used a rounded Tablespoon batter for each cookie (yielded 31, 2-3" wide cookies).
If you want more cookies, simply make them smaller by using a rounded teaspoon!

Nutrition Facts

Chocolate Oaties

Amount Per Serving (1 cookie)

Calories 154 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 71mg3%

Potassium 88mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 14g16%

Protein 2g4%

Vitamin A 105IU2%

Vitamin C 0.1mg0%

Calcium 20mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

I recently made a batch of Peanut Butter Chocolate Chip n’ Nut Cookies using a recipe a dear friend gave me over 20 years ago. Soft peanut butter cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real taste treat!

I slightly tweaked her delicious recipe to include chopped dry roasted peanuts to the mix (you can also use cocktail peanuts), and enjoy the extra little bit of crunch and peanut flavor the nuts bring to the cookie.  I made large cookies and the recipe yielded about 3½ dozen, but if you need a larger quantity, simply make the cookies smaller! Here’s how easy the cookies are to prepare:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Peanut Butter Chocolate Chip Cookies

Preheat oven to 375 degrees.  Cream together room temperature butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined.  In a separate bowl, stir together flour, baking powder, baking soda and salt.

Slowly add the flour mixture to the peanut butter mixture. Continue to beat on low, adding a little flour at a time, until all dough is fully mixed together.

Stir in milk chocolate chips and chopped peanuts. I used chopped dry roasted peanuts, but cocktail peanuts would be fine, as well.

Large Or Small Cookies?

If making large cookies, drop the dough by heaping Tablespoons onto parchment paper-lined baking sheet. If you’re going to make smaller cookies (with greater quantity), drop by rounded teaspoons.

Keep the dough for the cookies about 2 inches apart because they will spread while baking.  I try to form each one into a circle shape by using my clean hands around the edges, then pat them down on top a bit, to flatten them slightly.

Bake Times For Peanut Butter Chocolate Chip Cookies

Bake the large cookies at 375 degrees.  They take between 12 and 14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will cook in about 9-10 minutes. When done, remove cookies from oven; let them cool for 2-3 minutes, then transfer them to a wire rack to finish cooling.

That’s it, except for taking a big old bite out of that cookie when you just can’t stand it anymore! While you’re at it, grab a cup of ice cold milk to wash this delicious treat down!

Now you know how to make this simple old-fashioned, delicious cookie for those you love.  I think they get better as they sit, because they seem to get more chewy the next day!

You Can Freeze The Peanut Butter Chocolate Chip Cookies Dough

I set aside some of the dough, shaped it into 2 logs, then tightly wrapped each in plastic wrap, then aluminum foil, and froze 2 packages of dough to use another time! That way, when we crave homemade cookies, all I have to do is cut, slice and bake a small batch of these yummy cookies!

These really are delicious peanut butter chocolate chip cookies, and I hope you enjoy them. Have a wonderful day!

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorites include:

• Chocolate Crinkle Cookies
• Snowball Cookies
• Flourless, 3 Ingredient Peanut Butter Cookies
• Oatmeal Raisin Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: Carla Merrill

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Peanut Butter Chocolate Chip n' Nut Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

Category: Dessert

Cuisine: American

Keyword: peanut butter chocolate chip cookies

Servings: 42 (approx. 3½ dozen)

Calories Per Serving: 268 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1½ cups butter (room temp.)
• 1½ cups creamy peanut butter
• 1½ cups granulated sugar
• 1½ cups packed brown sugar
• 3 large eggs
• 3¾ cups all purpose flour
• 1½ teaspoons baking powder
• 2¼ teaspoons baking soda
• 3/4 teaspoon salt
• 2 cups milk chocolate chips
• 1/2 cup chopped dry roasted peanuts (can substitute cocktail peanuts)

US Customary - Metric

Instructions

1. Preheat oven to 375 degrees. Using electric mixer, cream softened butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mix to peanut butter mixture. Continue to beat on low, adding a little flour at a time, until ingredients are fully combined.
2. Stir in milk chocolate chips and chopped peanuts.
3. If making large sized cookies, drop dough by heaping Tablespoonfuls onto parchment paper-lined baking sheet (*small cookies, drop by teaspoonfuls). Keep cookie dough about 2 inches apart as they will spread while baking. Shape each cookie into a circle by using hands around the edges; pat down the top to flatten them slightly.
4. Bake cookies at 375 degrees. Large cookies will take 12 -14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will take about 9-10 minutes. When done, remove cookies from oven; let them rest for 2-3 minutes, then transfer to a wire rack to finish cooling.

Recipe Notes

The large cookies are about 3 inches in diameter. If you want to make smaller cookers (more quantity), just use rounded teaspoonfuls, instead of Tablespoonfuls of dough, and bake for less time.

Nutrition Facts

Peanut Butter Chocolate Chip n' Nut Cookies

Amount Per Serving (1 cookie)

Calories 268 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 225mg10%

Potassium 114mg3%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 240IU5%

Vitamin C 0.1mg0%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!
Wouldn’t it be fun to receive an absolutely delicious Giant Chocolate Chip Cookie Pizza for a birthday surprise? Sometimes I think it’s even more fun to GIVE one as a birthday surprise!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make A Giant Chocolate Chip Cookie Pizza As A Gift!

I made the giant cookie pizza, pictured above, as a birthday gift for a friend. The chocolate chip cookie pizza was placed inside a pizza box, and hand delivered right to her front doorstep. There was no tipping of the delivery driver necessary!  What a fun way to honor them in a unique way on their special day.

This Chocolate Chip Cookie Pizza Is HUGE

The cookie itself is very easy to make, and it is BIG! This cookie is baked on a traditional 12 inch round pizza pan. It is a big dessert, which can be cut into 12 individual servings.

Once baked and cooled, the cookie is drizzled decoratively with semi-sweet chocolate and white chocolate for a finishing touch. Once the chocolate icing has firmed up, the cookie is ready to be served (or boxed up for delivery).

Fire Up The Birthday Candles!

Add some little birthday candles once the pizza box is opened, to make it an extra special birthday gift! This treat is so easy, and once delivered in a pizza box, it becomes a unique treat for a special friend or family member. 

The cookie can be sliced into 12 pie shaped wedges with a pizza cutter. Just remember… if your friend decides to eat the WHOLE cookie themselves, they’re going to need a HUGE glass of milk!

Hope you try this recipe for this delicious, giant chocolate chip cookie pizza. It’s a fun and creative way to make a dessert cookie that actually serves 12 people!  Make it a special occasion to remember! By the way – if you enjoy BIG cookies, be sure to check out my recipe for Giant Sugar Cookies! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious cookie recipes you might enjoy, including:

• Mom’s Chocolate Chip Cookies
• Flourless, 3 Ingredient Peanut Butter Cookies
• Date Roll Cookies
• Single Serving Deep Dish Chocolate Chip Cookie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a FANTASTIC day!

Recipe Adapted From: http://sallysbakingaddiction.com/2016/06/27/chocolate-chip-cookie-pizza/

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Giant Chocolate Chip Cookie Pizza

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!

Category: Dessert

Cuisine: American

Keyword: chocolate chip cookie pizza

Servings: 12 servings

Calories Per Serving: 454 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough

• 2 cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter , room temp (1½ cubes)
• 3/4 cup brown sugar , firmly packed (light or dark brown sugar is okay)
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1¼ cups semi-sweet chocolate chips

For Decorative Drizzle:

• 1/2 cup semi-sweet chocolate chips
• 2 teaspoons vegetable shortening , divided (1 for semi-sweet, 1 for white chocolate)
• 1/2 cup white chocolate chips

US Customary - Metric

Instructions

To Make Cookie:

1. Preheat your oven to 350 degrees F. Lightly coat a pizza pan with non-stick cooking spray.
2. In medium bowl, mix flour, cornstarch, baking soda and salt together. Set bowl aside.
3. Cream butter, brown sugar, and granulated sugar together on medium speed until well combined (about 2 minutes). Add egg; beat for 1 minute on high. Add vanilla extract, and beat well to combine.
4. Add the flour mixture to the wet ingredients. Slowly mix on low until they are fully combined. Stir in the chocolate chips.
5. Place the dough onto prepared pizza pan. Use a rubber spatula or your clean fingers to spread and flatten out the thick dough until the dough just about reaches the edges of pan.
6. Bake cookie for 22-25 minutes. When done, the cookie should be lightly browned on top. If you want crispy edges on the cookie, let it bake a couple minutes longer. When done, remove pan to a wire rack and let cookie cool (still on the pan).

To Make Decorative Drizzle:

1. Place semi-sweet chocolate chips and white chocolate chips in two separate bowls. Add 1 teaspoon vegetable shortening to each bowl. Microwave each on high for 30 seconds. Stir until smooth. If necessary, heat additional 15 seconds, then stir, until smooth. Do not over cook as the chocolate can burn. Drizzle the chocolate over the cooled cookie in a decorative pattern. Let chocolate firm up on pizza before wrapping as a gift or slicing. For packaging, place cookie on parchment paper (cut to fit) and place cookie "pizza" inside a clean pizza box.

Recipe Notes

Dough can be prepared ahead of time. Prepare dough as directed. Wrap dough in plastic wrap then cover with foil. May be stored 3 days in fridge or up to 3 months in freezer. If freezing, thaw dough in fridge before placing/spreading onto pizza pan.

Nutrition Facts

Giant Chocolate Chip Cookie Pizza

Amount Per Serving (1 slice)

Calories 454 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Cholesterol 47mg16%

Sodium 308mg13%

Potassium 219mg6%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 31g34%

Protein 4g8%

Vitamin A 385IU8%

Calcium 51mg5%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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Your family will LOVE these crispy, chewy, easy to make, flavor-filled Butterscotch Chip Cookies for dessert or snack time!
I recently experimented with a cookie recipe I found on Pinterest many months ago. These Butterscotch Chip Cookies were wonderful!  The use of browned butter and butterscotch chips in the recipe add even more unique flavor to these chewy, crispy, fabulous tasting treats!

These delicious butterscotch chip cookies were so EASY to make, and they truly have a wonderful butterscotch flavor!  The recipe makes about 4½ dozen small cookies, but (as you will be able to see from my photos) I made them slightly larger than original recipe instructed, so my net yield was 28 cookies. Whether you choose to prepare large or small cookies, here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Butterscotch Chip Cookies

Begin by browning the butter. To do this, place 1½ cubes of butter in a skillet. Melt butter using medium heat, until the butter melts, begins to bubble, froths up, then slightly browns (don’t let butter get too brown… just barely!). Once done, remove skillet from heat.

Add browned butter and brown sugar to a large mixer bowl. Beat these together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let the mixture cool down a bit before adding other ingredients.

You don’t want the mixture hot when you add eggs or they could begin to scramble. Definitely… you really DON’T want that to happen! Once the mixture has cooled down a bit, add salt, eggs, and vanilla extract.  Mix well.

After this, STIR in the flour, baking powder, and baking soda. Once mixed, add butterscotch chips and stir well to combine. Set aside.

Roll The Cookie Dough Into Round Balls

In a separate small bowl, mix together brown sugar and granulated sugar, for topping.  Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball.

*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though. Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.

Bake The Butterscotch Chip Cookies

Place topping covered balls of dough onto a parchment paper lined baking sheet. Keep the dough balls about 2 inches apart, as they spread a bit while baking. Bake butterscotch chip cookies in a 375 degree oven for 10 minutes.

When done, remove the baking sheet from the oven. Let the cookies rest for about a minute on baking sheet, then carefully remove them with a spatula to a wire rack, to finish cooling.

Once cookies have cooled, they are good to go!  Enjoy the slight crunch on the outside!  I think they’re at their best once they have completely cooled (I know it’s hard to wait, but trust me on this!).

Once cooled, pile some on a plate, pour yourself a big old glass of milk… and dig in! They’re delicious!

I hope you enjoy these wonderful cookies! My husband was unexpectedly rushed to the ER and hospitalized earlier this week, and making these butterscotch chip cookies ( a few for us, and the rest for friends) helped take my mind off of everything. He is doing okay now, and we are very grateful to God for his recovery and the additional medical care he is receiving.

Have a blessed day. Be kind.

Looking For More COOKIE Recipes?

You can find ALL of my cookie recipes in the Recipe Index, which is located at the top of the page. I have LOTS of scrumptious cookies for you to enjoy, including:

• Chocolate Crinkle Cookies
• White Chocolate Raspberry Cookies
• Snickerdoodles
• Peanut Butter Kiss Cookies

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.shugarysweets.com/2011/09/butterscotch-cookies

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Butterscotch Chip Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Easy to make and delicious to eat, these crispy chewy cookies feature browned butter and butterscotch chips for GREAT flavor!

Category: Cookies

Cuisine: American

Keyword: butterscotch chip cookies

Servings: 54 cookies (total 4.5 dozen)

Calories Per Serving: 91 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookie dough:

• 3/4 cup cubes butter (12 Tablespoons)
• 1¾ cups brown sugar
• ½ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup butterscotch chips

For topping:

• 1/4 cup brown sugar
• 2 Tablespoons granulated sugar

US Customary - Metric

Instructions

1. Place 1½ cubes of butter in a skillet. Melt butter on medium heat, until butter melts, begins to bubble, froths up, then slightly browns. Once done, remove skillet from heat.
2. Add browned butter and brown sugar to large mixer bowl. Beat together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let mixture cool down slightly, before adding other ingredients.
3. Once cooled down a bit, add salt, eggs, and vanilla extract. Mix well.
4. STIR in flour, baking powder, and baking soda. Once mixed, add butterscotch chips; stir well to combine. Set aside.
5. In a separate small bowl, mix brown sugar and granulated sugar for topping. Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball. (*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though). Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.
6. Place dough balls onto parchment paper lined baking sheets. Keep dough balls about 2 inches apart, as they spread a bit while baking. Bake cookies in a 375 degree oven for 10 minutes.
7. Remove baking sheet from oven; let cookies cool for a minute, then remove cookies to a wire rack to cool completely. Enjoy!

Nutrition Facts

Butterscotch Chip Cookies

Amount Per Serving (1 cookie)

Calories 91 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 13mg4%

Sodium 71mg3%

Potassium 27mg1%

Carbohydrates 15g5%

Sugar 10g11%

Vitamin A 90IU2%

Calcium 13mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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