These cookies are a dream for anyone who loves thick, soft peanut butter treats. Coconut oil gives them an incredible tender texture — it really transforms the dough and keeps the cookies soft for days. I loved the result so much I stocked up at Costco to be ready for holiday baking.
A delightful twist here is the peanut butter–filled chocolate chips. If you haven’t tried them, they pair perfectly with the peanut butter cookie base, adding pockets of chocolate and extra peanut butter flavor in every bite.
These cookies stay soft and thick, and they disappear fast because they’re a crowd-pleaser. If your cookie jar is empty right now, these photos might just convince you to bake a batch immediately.
Peanut butter fans: you have to try these. I promise they’ll satisfy that peanut buttery craving.
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Peanut Butter Cookies With Peanut Butter Filled Chocolate Chips
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- Author: Julie
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 dozen
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The ultimate cookie for peanut butter lovers: super soft, thick, and enriched with coconut oil for exceptional texture and flavor.
Ingredients
Scale
- 1/3 cup coconut oil
- 1/2 cup sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup smooth peanut butter
- 1/4 cup plain Greek yogurt
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups peanut butter–filled chocolate chips (such as peanut butter–filled chips)
Instructions
- Preheat the oven to 350°F (175°C). In the bowl of an electric mixer, beat the coconut oil with the granulated and brown sugars on medium speed until smooth. Add the eggs one at a time, mixing until each is incorporated.
- Add the vanilla extract, peanut butter, and Greek yogurt, mixing until combined and the batter is smooth.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Fold in the peanut butter filled chocolate chips.
- Scoop the dough into balls using about 2 tablespoons per cookie. Place the dough balls on parchment- or Silpat-lined baking sheets and slightly flatten each one with your fingers or the bottom of a glass. Bake for about 10 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.