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Six Chip Peanut Butter Cookies

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I’ve got myself in a little baking bonanza right now. To be honest, I’m always the Baking Betty but I just haven’t shared that with you until recently.

I’ve always joked with my family that the only way I’m going to look skinnier is to make them all fat around me. Hmmmm.  Maybe that’s exactly what I’m doing subconsciously? Or maybe on purpose? I don’t know. Think about it this way – of course, I would look skinnier if I chub up all the people around me!  Sure makes dieting easier!

6 chip peanut butter cookies

Either way, boy, do I have a doosey for you today!!  I mentioned last week that I used to own a gourmet cookie company. Today, I’m going to share the recipe of one of the signature cookies that I used to make. It used to be called “Five Chip Peanut Butter Cookies” but I’ve since modified it with the popularity of the dark chocolate chips that you can now find everywhere. Now, they are the SIX Chip Peanut Butter Cookies!

These are THE perfect peanut butter cookies. A bit crunchy on the outside but soft and gooey on the inside. Plus, add in 6 different chips and you’ll be in heaven!

6 chip peanut butter cookies

Six Chip Peanut Butter Cookies Ingredients

  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup oatmeal (quick or old fashioned oats)
  • 2 tsps baking soda
  • 1/2 tsp salt
  • 2/3 cup milk chocolate/peanut butter chip combination (Either buy them separately or you can buy the Nestle Peanut Butter & Milk Chocolate Chips bag)
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 white chocolate chips
  • 2/3 dark chocolate chips
  • 1/3 butterscotch chips (this can be left out!)

Step by Step Directions

1. Cream the margarine, peanut butter, sugar and brown sugar in a mixer.

butter, peanut butter and sugars in a bowl

2. Add eggs and vanilla. Mix. Combine the flour, oatmeal, baking soda and salt and add to the cream mixture. Combine all the chips in a separate bowl and mix ’em up. (NOTE: Because Butterscotch Chips have a very overpowering flavor, I only put in 1/3 cup as opposed to the 2/3 cups of all the other flavors. If you do not LOVE butterscotch flavor, I recommend leaving them out all together. )

cookie dough with bowl of mixed chocolate chips

3. Add chips to dough and mix by hand.

close up of chocolate chips in cookie dough
6 chip cookie batter

4. Place 1/8 cup dough (1/4 cup if you want BIG cookies!) on a cookie sheet about 2″ apart.  Sprinkle with additional chips if you would like to fancy ’em up!

cookie dough ball with chips on top

5.  Bake at 350 degrees for 10-12 minutes. Let cookies sit on pan for 3-5 minutes after baking for easy removal from pan.

peanut butter cookies in a stack

Faqs

Can I use chunky peanut butter instead of creamy?

Absolutely. The peanuts in the chunky peanut butter may give these cookies an extra crunch but it would work just fine.

Can I leave out one flavor of the chocolate chips?

Yes, if you don’t like one type of chip, take it out and just add a little more of another flavor.

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6 chip cookies

6 Chip Peanut Butter Cookies

Hollie Schultz
These are THE perfect peanut butter cookie. A bit crunchy on the outside but soft and gooey on the inside. Plus, add in 6 different chips and you’ll be in heaven!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 355 kcal

Ingredients
  

  • 1 cup butter softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup oatmeal quick or old-fashioned
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup milk chocolate chips
  • 2/3 cup peanut butter chips
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup dark chocolate chips
  • 1/3 cup butterscotch chips

Instructions
 

  • Cream the margarine, peanut butter, sugar and brown sugar in a mixer.
  • Add eggs and vanilla. Mix. Combine the flour, oatmeal, baking soda and salt and add to the cream mixture. Combine all the chips in a separate bowl and mix ’em up. (NOTE: Because Butterscotch Chips have a very overpowering flavor, I only put in 1/3 cup as opposed to the 2/3 cups of all the other flavors. If you do not LOVE butterscotch flavor, I recommend leaving them out all together. )
  • Add chips to dough and mix by hand.
  • Place 1/8 cup dough (1/4 cup if you want BIG cookies!) on a cookie sheet about 2″ apart.  Sprinkle with additional chips if you would like to fancy ’em up!
  • Bake at 350 degrees for 10-12 minutes. Let cookies sit on pan for 3-5 minutes after baking for easy removal from pan.

Notes

Because Butterscotch Chips have a very overpowering flavor, I only put in 1/3 cup as opposed to the 2/3 cups of all the other flavors. If you do not LOVE butterscotch flavor, I recommend leaving them out all together.

Nutrition

Calories: 355kcalCarbohydrates: 39gProtein: 7gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 37mgSodium: 227mgPotassium: 178mgFiber: 2gSugar: 26gVitamin A: 263IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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Recipe Rating




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Sari P

Tuesday 6th of March 2012

OMG - these sounds soooooooooooooo unbelievably amazing. I hate cooking, but I love to bake. Looks like I'll have to take a trip to the store tomorrow and pick up some chips!

And I LOVE LOVE LOVE the saying on the mug! I was literally LOL!

Thank you so much for giving us this recipe.

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