Peanut Butter Chocolate Chip Cookie Recipe

Peanut Butter Chocolate Chip Cookie Recipe

With this peanut butter chocolate chip cookie recipe, two of America’s favorite coolies come together in this delicious recipe from Betsy.  That’s right, peanut butter and chocolate chips together in one amazing cookie; And, its not any bland old PB. It’s Betsy’s Best Cinnamon Peanut Butter.  We promise you’ll #TasteTheDifference!Consume as a side or turn into a snack, you will find this recipe keeps you coming back. it!

Recipe Ingredients:

1/4 Cup Betsy’s Best Cinnamon Peanut Butter

½ cup butter, I prefer salted, at room temp

1/4 cup packed light brown sugar

1/2 cup white granulated sugar

1 large eg

1 teaspoon vanilla extract

½ teaspoon baking soda

1 1/2 all-purpose flour

2 T coconut Oil

1 ½ cups semi-sweet chocolate chips

Peanut Butter Chocolate Chip Cookie Recipe Directions:

Step 1With an electric mixer or by hand, mix the butter, Betsy’s Best Cinnamon Peanut Butter, brown sugar and granulated sugar together.

* If you don’t use salted butter Betsy recommends adding 1 tsp of Himalayan pink salt.

Step 2: Add oil, vanilla, salt (if needed) and egg and stir to combine.

Step 3: In a separate bowl add flour and baking soda to combine and add to butter mixture and stir until incorporated with an electric mixer or by hand.

Step 4: Stir in the chocolate chips.

Step 5: Bake at 350 degrees for 10 minutes or until golden brown.

Step 6: Let cool and Enjoy!!!

These peanut butter chocolate chip cookies are going to be really, really good, but please let them cool down before you gobble them up. BTW, this is the perfect recipe for National Chocolate Chip Cookie Day. Please let us know what you think in the comments below.

Double Chocolate Flourless Peanut Butter Cookies

Every healthy diet needs a treat once in a while. Satisfy your sweet tooth with our recipe for gooey Double Chocolate Flourless Peanut Butter cookies made with Betsy’s Best.

  • 1 cup Betsy’s Best Gourmet Peanut Butter
  • 2/3 cup raw sugar (or coconut sugar)
  • 1 large egg, whisked
  • ¼ cup cacao powder
  • 1/3 cup dark chocolate chips
  • 2 tsp vanilla extract
  • ¼ tsp sea salt

Preheat oven to 350°F. In a large bowl, mix together all ingredients until well combined. All batter to rest for 5 minutes or until thickened. 

Place dough by heaping teaspoons onto a cookie sheet lined with parchment paper and roll into small balls. Gently press down on each ball with a fork, twice, to make a crisscross pattern. Bake for 10-14 minutes, rotating the pan once, half-way through. Cookies will continue to brown a bit once removed. Allow cookies to fully cool and firm up before handling. 

Get your glass of milk ready as you prepare this double chocolate flourless peanut butter cookie recipe!

Almond Flour Pumpkin Muffins

Almond Flour and almond Butter pumpkin Muffin recipe

Why do we use almond flour to make our pumpkin muffins? Almond flour is gluten-free, high in protein, low in carbohydrates and easy to use! Almond flour makes these pumpkin muffins tasty, fun and a lot healthier than other muffins.

  • 2 ½ cup blanched almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • ½ cup pumpkin puree
  • ¼ cup canola oil (or coconut oil, melted)
  • 1 tsp vanilla
  • 2 Tbsp Betsy’s Best Gourmet Almond Butter


  • 6 Tbsp unsalted butter (or coconut oil)
  • ¾ cup granulated cane sugar
  • 1 ½ tsp ground cinnamon

Preheat oven to 325°F. Lightly grease mini-muffin tin. In a large bowl, combine almond flour, baking soda, salt and spices. Stir until thoroughly combined. In a medium bowl, combine eggs, maple syrup, pumpkin puree, oil, vanilla and Betsy’s Best. Stir until smooth. Pour egg mixture into almond flour mixture, stirring until combined. Fill each muffin cup with roughly 1 Tbsp of batter. Bake 12-15 minutes or until muffins pass the toothpick test. Meanwhile, melt butter in a small saucepan over low heat. Remove from heat. Combine sugar and cinnamon in small bowl. After muffins cool, dip each one into butter, then roll in sugar mixture. Store in a lightly covered container to keep sugar mixture granulated.

Enjoy a smarter sweet treat with our Almond Flour Pumpkin Muffins recipe!

Dark Chocolate Bacon Peanut Butter Cookies 

Ok, so the words bacon and healthy are not always used in the same sentence, but we thought this recipe was so different we just had to try it. We swapped turkey bacon instead of regular bacon to cut back on the fat. This sweet and salty cookie is a fun one to make and will have friends and family going back for more!

  • 1 C Betsy’s Best Gourmet Peanut Butter
  • 1/2 C white sugar
  • 1/2 C brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 7 slices turkey bacon, cooked candied and diced
  • 1/2 C dark chocolate chips
  • 1/4 C maple syrup 

To candy the bacon:  When the bacon is 3/4 done add 1/3 c maple syrup and continue to cook until crispy. Reserve. 

Cookies: Preheat oven to 350 degrees. Beat Betsy’s Best, sugars, and egg until combined. Add baking soda and salt and mix until smooth. Add chocolate and candied bacon. Form into balls and roll in sugar if desired. Arrange on cooking sheet and bake 8-10 min. 

Because this is a sweet and salty treat be mindful to watch your portions. You can easily cut back on the sugar to 1/4 c of each the brown and white to reduce the sugar content if you wish. This will leave you with a rich peanut butter and bacon flavor with half the sugar!

And that is that! A pretty healthy peanut butter cookie that includes yummy dark chocolate and bacon.  It’s really delicious.

Cardamom Cashew Butter Cookie

Cardamom Cashew Butter Cookie

HereCreative cookies are all the rage and who doesn’t like a soft and chewy cookie that bursts with flavor. I bet you have never had a cashew butter cookie before, and if you love cashews this will become your favorite recipe!


1 C Betsy’s Best Gourmet Cashew Butter with Cardamom
1 C brown sugar
1/2 C flour
1 egg
1 tsp baking soda
1/2 tsp vanilla
1/4 tsp sea salt
1/2 C chopped cashews
1/2 C white or dark chocolate chips

Step By Step Recipe Directions:


Step 1:Preheat oven to 350 degrees.

Step 2: In a large mixing bowl, combine all ingredients and stir until blended.

Step 3: Place cookies on cookie sheet and bake 8-10 min or until golden brown on the edges.

Step 4: Enjoy!

 You can easily swap out the cashew butter for another nut or seed blend from Betsy’s Best. Swap the chopped cashews for walnuts or pecans for a different flavor. If you love the cardamom spice, add an additional 1/4 tsp to the recipe to spice it up even more!

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