These are the cookies I make when I want something quick, homemade, and protein packed (despite being delicious!). The texture is soft, the peanut butter flavor comes through without being overwhelming, and the chocolate chips melt just enough to make every bite feel like a treat. These fresh milled peanut butter chocolate chip cookies are simple, fast, and one of those recipes you’ll end up making on repeat. Plus they freeze really well!
Using fresh milled flour makes these feel even more homemade and wholesome without making the process complicated. It’s still a classic cookie, just with better texture and a slightly richer flavor.
If you like your chocolate chip cookies in a more classic way, check out the recipe for fresh-milled soft chocolate chip cookies!
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Quick Look
- Prep Time: 15 minutes
- Cook Time: 10–13 minutes
- Total Time: 25–28 minutes
- Servings: 20–24 cookies
- Difficulty: Easy
- Baking Method: Oven baked
- Best For: Snacks, lunchboxes, holidays, freezer baking
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Peanut Butter Chocolate Chip Cookies
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Peanut Butter Chocolate Chip Cookies
- Other Delicious Recipes
- Fresh Milled Peanut Butter Chocolate Chip Cookies
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Dessert Recipes You'll Love
Important Ingredients
- Fresh milled soft wheat (or spelt!) gives the cookies a soft, homemade texture
- Butter makes the cookies rich and soft
- Peanut butter gives flavor and softness
- Sugar sweetens and helps with texture
- Eggs hold everything together
- Chocolate chips the best part in every bite
See recipe card for quantities.
Substitutions & Variations
- You can use any soft wheat flour if you don’t have fresh milled flour. I actually prefer to use spelt for these ones
- Crunchy peanut butter also works if you like texture
- Dark chocolate chips can be used instead of milk chocolate
- You can make smaller cookies for bite-size snacks or lunchboxes
How to Make Peanut Butter Chocolate Chip Cookies
Step 1: Preheat your oven to 190°C (375°F). In a bowl, combine the flour, baking soda, and salt (Image 1).
Step 2: In a separate bowl, cream together the butter, sugar, and peanut butter for about 1–3 minutes, until smooth and creamy (Image 2).
Step 3: Mix in the eggs and vanilla until fully combined (Image 3).
Step 4: Add the dry ingredients to the wet mixture and mix until a dough forms. Fold in the chocolate chips (Image 4).
Step 5: Use an ice cream scoop or spoon to portion the dough onto a baking sheet (Image 5).
Step 6: Bake for 10–13 minutes. The cookies are done when the edges are set and the internal temperature reaches about 80°C (175°F) (Image 6).
Hint: If you want thicker cookies, chill the dough for 20–30 minutes before baking. If you prefer softer, slightly spread cookies, bake the dough right away. Both work, it just depends on the texture you like.
Baking Schedule
- Day 1: Mix the dough and bake (or chill the dough first if you prefer thicker cookies)
- Same day: Bake after mixing, about 10–13 minutes per batch
- Make ahead option: Shape the dough into balls and freeze them
- When ready to bake: Bake straight from frozen, just add 2–4 extra minutes
💭Crucial Success Tips
Use room temperature butter. Soft butter creams better with sugar and gives a smoother dough. Also, keep in mind that these cookies are done when the edges are set but the centers still look soft. They will finish setting as they cool.
Recipe FAQs
This usually happens from too much flour or overbaking. Fresh milled flour can absorb more moisture, so measure carefully and avoid baking too long.
Yes, this cookie dough freezes very well. Scoop into portions, freeze, and bake straight from frozen when needed. I ALWAYS make these in bulk!
Yes, crunchy peanut butter works and adds texture. The cookies will be slightly less smooth but still soft.
How To Store Peanut Butter Chocolate Chip Cookies
You can store these cookies in an airtight container at room temperature for about 3–4 days. They also freeze very well. I usually freeze the dough balls, then bake them fresh whenever I want warm cookies.
Other Delicious Recipes
- Fresh Milled Peanut Butter Chocolate Chip Cookies
- Fresh Milled Blueberry Banana Muffins
- Fresh-Milled Palatschinken (Central European Crepes)
- Sour Cherry Chocolate Cake with Fresh-Milled Flour
If you tried these fresh milled peanut butter chocolate chip cookies or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Peanut Butter Chocolate Chip Cookies
Ingredients
- 325 g fresh-milled soft flour 2 ½ cups, I prefer to use spelt, you can use any soft wheat
- 227 g butter softened (1 cup)
- 300 g white sugar 1 ½ cups
- 250 g peanut butter 1 cup
- 2 eggs
- 1 tablespoon vanilla
- 9 g baking soda 1 ½ teaspoons
- 5 g salt 1 teaspoon
- 255 g chocolate chips 1 ½ cups
Method
- Preheat your oven to 190°C (375°F). In a bowl, combine the flour, baking soda, and salt.
- In a separate bowl, cream together the butter, sugar, and peanut butter for about 1–3 minutes, until smooth and creamy.
- Mix in the eggs and vanilla until fully combined.
- Add the dry ingredients to the wet mixture and mix until a dough forms. Fold in the chocolate chips.
- Use an ice cream scoop or spoon to portion the dough onto a baking sheet.
- Bake for 10–13 minutes. The cookies are done when the ed
Notes
- Place straight from freezer onto the tray
- Bake at 190°C (375°F)
- Add 2–4 extra minutes to the baking time
Frozen dough usually spreads a bit less, so the cookies come out slightly thicker and softer in the center. For this recipe, that’s actually a good thing. If anything, I prefer them this way.
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