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.

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!

Chocolate and Oat Cookie Dough Balls

Chocolate and cookie is the perfect match for a sweet treat! Mixed with the great taste of Betsy’s Best Gourmet Nut or Seed Butters makes a cookie irresistible! The best part is you don’t have to wait for the baking process. These raw cookie dough bites are the best.

  • ½ cup Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • ¼ cup rolled oats
  • ¼ cup oat flour (or whole wheat pastry flour)
  • ¼ tsp kosher salt
  • 1 Tbsp natural cane sugar
  • ½ tsp pure vanilla extract
  • 3 Tbsp pure maple syrup (or honey)
  • ¼ cup dark chocolate chips

In a food processor, process Betsy’s Best and oats until reaching fine crumble. Add flour, salt and sugar, and process for a few more seconds. Pour in maple syrup and vanilla, and process until combined. Dough should be sticky. Stir in chocolate chips by hand, or use processor. Form dough into balls. Store in the fridge or freezer.

Swap out dark chocolate for white chips and add cranraisins for another wonderful twist on this tasty oatmeal cookie dough bite recipe!

Chocolate Crunch Cookie Dough Balls

The closest thing to a cookie recipe that is loaded with gluten and sugar, this recipe is simply the best gluten free cookie dough that we have ever tasted! Go ahead and mix it up, I bet you will have trouble not eating it all before sharing with friends.

  • ½ cup unsalted raw cashews
  • ½ cup regular rolled oats (or gluten-free oats)
  • ¼ cup brown teff flour (or gluten-free flour)
  • ½ tsp sea salt
  • 2 Tbsp organic cane sugar (or another sugar substitute)
  • 3 Tbsp Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • 3 Tbsp pure maple syrup (or honey)
  • ½ tsp pure vanilla extract
  • ¼ cup non-dairy chocolate chips
  • ¼ diced peanuts (or almond pieces)
  • ¼ cup gluten-free rice crisp cereal

In a food processor, process cashews and oats until reaching fine, flour-like consistency. Add flour, salt and sugar. Pulse until combined. Add Betsy’s Best and vanilla and combine. Add maple syrup gradually until desired consistency is reached. Process until dough forms, scraping sides of the bowl as necessary. Dough will be very sticky! If too sticky to form into balls, add a little flour. Add chocolate chips and peanuts into processor and pulse. Scoop dough into a bowl and stir in rice crisp cereal. Form balls with the dough. Store in the fridge or freezer.

These cookie dough balls are great in the freezer to eat later (so you can practice portion control)!

Holiday Peanut Butter & Peppermint Cookies

Holiday peanut butter and peppermint cookies featuring Betsy's Best

Be Santa’s hero! We’re sure the jolly old elf will be very happy if you leave homemade Peanut Butter & Peppermint Cookies along with a glass of Betsy’s almond milk.  They are really good so make some extras for family and friends.

Cookie Ingredients:

  •  1 cup butter, softened
  • 1 cup Betsy’s Best Gourmet Peanut Butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 4 cups all-purpose flour or gluten free flour blend
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup peppermint chips
  • 1/4 cup granulated sugar for coating

Recipe Instructions:

Preheat oven to 375 degrees F.

Combine the butter, Betsy’s Best, sugar, and brown sugar together in a bowl and mix with a mixer until combined and creamy. Add vanilla and eggs, one at a time, mixing well after each one. Set aside.

In a separate bowl mix the flour, baking soda and salt together. Add to peanut butter mixture in mixing bowl and stir until completely combined. Add the peppermint chips.

Roll the dough into 1” balls and in a separate bowl with the sugar, roll dough to coat. Place balls on a non-stick cookie sheet and using the bottom of a glass, flatten each ball.

Bake for 8-9 minutes. These cookies will remain soft and be careful not to over cook them. Remove from oven and move to a wire rack to cool. Yield: 24 cookies

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