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Peanut butter choc-chip cookies

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These bite-size muffin pan peanut butter choc chip cookies are hard to resist. Whip up a batch to treat friends and family.

  • Makes24
  • Cook time20 minutes
  • Prep time15 minutes, + cooling time
Peanut butter choc-chip cookies


  • 125g butter, softened
  • 1/4 cup (70g) crunchy peanut butter
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 tsp vanilla extract
  • 1 1/4 cups (185g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 200g pkt dark choc bits

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Lightly grease two 12-hole, 11/2 tbs (30ml) mini muffin pans. Use an electric mixer to beat the butter, peanut butter and combined sugar in a bowl until pale and creamy. Add the egg and vanilla and beat to combine. Add the combined flour and choc bits and stir until well combined.
  2. Step 2

    Press the mixture into the prepared pans. Bake for 15-20 mins or until golden brown. Set aside in the pans to cool slightly before transferring to a wire rack. Serve warm or at room temperature.