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Chocolate Peanut Butter Chip Cookies

Indulge in the ultimate Chocolate Peanut Butter Chip Cookies, handcrafted with the finest ingredients for a taste sensation that’s second to none. These cookies are thick and chewy, loaded with extra chocolate and infused with peanut butter chips. With a little kitchen magic, these treats turn out perfectly gooey in the center and slightly crispy on the edges. They are so deliciously reminiscent of those sought-after crumbl cookies. The best part – These Chocolate Peanut Butter Chip Cookies are only 90 calories a piece. Hold on, let me say that again but a little louder: NINETY CALORIES A PIECE.

Are you ready for an out-of-this-world chocolate and peanut butter experience? Look no further than this recipe for the ultimate chocolate peanut butter cookies! Each bite is like a warm, gooey hug from your taste buds with melty chocolate and peanut butter chips. It’s truly AMAZING!

These cookies are a dead ringer for the giant and tender versions sold at Crumbl Cookie. You know, the ones that are 600 calories a cookie and where they refuse to sell you catering sized cookies (aka normal sized cookies). If you are looking to make the giant sized cookies this recipe will yield 8-9 crumbl sized cookies or 28 normal sized cookies.

Still craving more of that chocolate peanut butter goodness? Try our Peanut Butter Marshmallow Brownie Cups. They are the perfect indulgence for any occasion!


  1. Thick and Chewy Texture: These cookies boast a delightful texture that is thick, chewy, and absolutely mouthwatering.
  2. Gooey Center: The center of each cookie is perfectly gooey, making each bite a blissful experience.
  3. Normal Size: These cookies are a normal size, no worries about having to eat half your day of calories because you had a cookie craving!
  4. Soft in the Middle, Crisp on the Edges: With a soft and chewy middle and crisp edges, these cookies are the best of both worlds.
  5. Freezer-Friendly: Make a batch ahead of time and freeze them for future cravings – these cookies are the perfect treat to have on hand and snack prep for the week ahead!


The full list of ingredients can be found below on the recipe card. I have a few suggestions on ingredients and brands I want to share to get these cookies just right!

  • Light Margarine: I use Light Margarine in all of my cookie recipes instead of butter. These are the two brands I mainly use: I Can’t Believe It’s Not Butter Light & Country Crock Light . Both of these are 35 calories per tbsp. Real butter is 100 calories per tbsp. This is where a majority of our calorie savings come from
  • Cocoa powder: I like to use dutch processed or dark cocoa powder in this recipe. You can use whatever you have on hand. If you want to get really dark cookies you can always use black cocoa powder instead!
  • Sugar: I use real sugar in my recipes, This is purely based on preference and my stomach’s ability to handle most zero calorie sweeteners. If you have a stomach of steel and want to replace the sugar I would recommend only replacing the granulated sugar. If you are using an erythritol based sweetener make sure to use a confectioners blend or throw it in your blender until it has a powdered consistency. This will help eliminate some of the “cooling” taste in your baked goods.


For optimal results, enlist the help of a stand mixer with a trusty paddle attachment for this recipe. Don’t have one? fear not, a large bowl and a hand mixer or a rubber spatula will also suffice. Start by giving your light margarine, brown sugar, and white sugar a 30-second beat or fold it together until combined. Add in your egg and vanilla and mix until combined.

In another bowl, combine your dry ingredients, and slowly add them to your wet ingredients while mixing on low, just until everything is combined. Last but not least, toss in half the peanut butter chips and mix on low until they’re evenly distributed.

Use a cookie scoop (1 1/2 tbsp) to scoop cookies onto a prepared baking sheet leaving about an inch of room in between. Top all cookies with the other half of the peanut butter chips and bake in the oven for 10 minutes at 350F.

Let cool once out of the oven for 10 minutes then dig in!


Yes, These can be frozen before or after baking. If you choose to freeze the dough before baking make sure you separate it into cookie dough balls before freezing. You’ll bake these frozen at 400F instead of 350F.

You can also freeze these after baking, I like to put 2 in a snack sized zip lock bag and freeze them. This gives me a 180 calorie snack that I can pull out of the freezer and pack with my lunch. The best part I get two weeks worth of snacks out of this batch of cookies.

What are the Calories / Macros?

This recipe makes 28 normal sized cookies (using a 1 1/2 tbsp scoop).

All recipes are developed in grams. To get the exact calories / macros for this recipe use a food scale to weigh all ingredients. Cups / Tbsp’s have been provided for those who do not own a food scale.

Calories / Macros: 90 Calories, 15g Carbs, 3g Fat, 1.8g Protein

Replacing the granulated sugar with a zero calorie sweetener: 76 Calories per cookie

Replacing all sugar with zero calorie sweeteners (not recommended): 62 Calories per cookie

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Chocolate Peanut Butter Chip Cookies

Recipe by Kristen FCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 2/3rd cup Light Margarine (160g)

  • 1/2 cup Light Brown Sugar (100g)

  • 1/2 Granulated Sugar (100g)

  • 1 tbsp Vanilla Extract (10g)

  • 1 Egg

  • 1/2 cup Unsweetened Cocoa Powder (50g)

  • 1.6 cups All Purpose Flour (200g)

  • 1 tsp Baking Soda (6g)

  • 1/2 tsp Salt (2.5g)

  • 1/2 cup Peanut Butter Chips (85g)


  • Line baking sheet with parchment paper, preheat oven to 350F.
  • In a bowl cream together light margarine, brown sugar and granulated sugar. Add in vanilla extract and the egg.
  • Add in dry ingredients: cocoa powder, all purpose flour, baking soda, salt and HALF the peanut butter chips.
  • Scoop cookie dough onto prepared baking sheet using a 1 1/2 tbsp cookie scoop.
  • Cook for 10 minutes, remove from oven, let cool for 10-15 minutes
  • Enjoy immediately or freeze!


  • Don’t over bake these or they will dry out!