Olive Oil Peanut Butter Cookies with Chocolate Chips – Rich, Chewy & Unforgettable
Is there anything more comforting than a warm peanut butter cookie, fresh from the oven, edges just golden, and melty chocolate chips glistening? I didn’t think so. But these Olive Oil Peanut Butter Chocolate Chip Cookies take comfort to the next level—with a chewy texture, deep nutty flavor, and just the right amount of sweetness.
What makes these cookies special? They’re rich from creamy peanut butter, sweet from a brown sugar blend, and finished with a drizzle of olive oil for added moisture and subtle depth. The result is a cookie that’s as chewy as your favorite bakery’s, with crisp edges, gooey chips, and a soft, melt-in-your-mouth center. Let’s get baking!
Why You’ll Love These Cookies
No fancy mixers needed – one bowl, a wooden spoon, and a little patience.
Olive oil adds richness without overpowering the peanut butter.
Peanut butter + chocolate = unbeatable combo in every single bite.
Ready in under 30 minutes – including prep and bake time.
Small batch friendly – makes just the right number of cookies for a cozy night in.
Ingredients Breakdown
Let’s take a closer look at what makes this cookie dough so magical:
🧈 Butter (1 stick)
Provides richness and a soft structure. Let it come to room temperature for easy creaming.
🍬 Sugar (½ cup granulated + ½ cup brown)
This combo gives us crisp edges (thanks, white sugar) and that soft chew (hello, brown sugar).
🥚 Egg (1)
Binds the dough and adds moisture. No need to separate—just crack and mix.
🫒 Olive Oil (½ tbsp)
Yes, olive oil! It gives a subtle depth and makes the cookies extra moist without needing more butter.
🍯 Vanilla Extract (1 tbsp)
A full tablespoon infuses every bite with a warm, aromatic sweetness that pairs perfectly with peanut butter.
🥜 Peanut Butter (½ cup)
Smooth, creamy peanut butter adds richness, a nutty kick, and keeps the cookies extra chewy. Go natural or classic—your call!
🌾 All-Purpose Flour (1 cup)
Just enough to bind everything together while keeping the cookie tender.
🧂 Salt (1 tsp)
Balances all the sweetness and enhances those nutty and chocolatey flavors.
🥄 Baking Soda (1 tsp)
Lifts the dough slightly and helps it spread perfectly in the oven.
🍫 Peanut Butter Chips (½ cup)
These pockets of peanut butter bliss melt into the dough and intensify the flavor.
🍫 Milk Chocolate Chips (½ cup)
Classic, creamy milk chocolate chips bring the indulgence full circle. Use chunks if you like it extra gooey!
Step-by-Step: How to Make Olive Oil Peanut Butter Cookies
Ready to make cookie magic happen? Let’s break it down:
1️⃣ Cream the base
In a large bowl, cream the softened butter with both sugars until fluffy and light. You can use a hand mixer or a wooden spoon if you’re going for a more rustic vibe.
2️⃣ Add the wet ingredients
Mix in the egg, olive oil, vanilla, and peanut butter. Stir until smooth and creamy.
3️⃣ Add the dry ingredients
Sprinkle in the flour, salt, and baking soda. Stir until just combined—don’t overmix!
4️⃣ Fold in the chips
Toss in those peanut butter and milk chocolate chips and fold them into the dough gently.
5️⃣ Shape the cookies
Scoop out cookie dough balls using a tablespoon or cookie scoop. Place on a lined baking sheet and gently flatten the tops with your fingers or the back of a spoon. This helps with even spreading.
6️⃣ Bake
Bake at 350°F for 10.5 minutes. (Yes, that half a minute matters!) The cookies will look slightly underdone in the center—that’s your cue to pull them. They’ll continue baking on the sheet as they cool.
7️⃣ Cool (but not too long)
Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. Or dig in while they’re warm and gooey. I won’t judge.
Tips for Cookie Success
Use room-temperature ingredients for a smoother dough.
Don’t overmix once the flour goes in—this keeps the texture soft and chewy.
Chill the dough for 15–20 minutes if you want a slightly thicker cookie.
Swap in dark or semi-sweet chips if milk chocolate isn’t your thing.
Drizzle with melted chocolate or sprinkle with sea salt for an elevated touch!
Storage & Freezing
These cookies stay soft and chewy for days—if they last that long!
Store in an airtight container at room temp for up to 4 days.
Freeze baked cookies for up to 2 months—reheat in the microwave for 10–15 seconds.
Freeze cookie dough balls and bake straight from frozen—just add 1–2 minutes to the baking time.
Final Thoughts
These Olive Oil Peanut Butter Chocolate Chip Cookies are everything you want from a homemade treat: chewy, rich, deeply flavorful, and ridiculously easy to whip up. Whether you're baking on a whim or prepping for a cookie exchange, this recipe is a keeper.
Olive Oil Peanut Butter Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 10.5 minutes
Total Time: 20.5 minutes
Yield: 12 cookies
Ingredients
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tbsp olive oil
- 1 tbsp vanilla extract
- 1/2 cup peanut butter
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup peanut butter chips
- 1/2 cup milk chocolate chips
Instructions
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Add in egg, olive oil, vanilla extract, and peanut butter. Mix well.
- Stir in flour, salt, and baking soda until just combined.
- Fold in peanut butter chips and milk chocolate chips.
- Scoop cookie dough onto a lined baking sheet and gently flatten each ball.
- Bake at 350°F for 10.5 minutes. Centers should look slightly underbaked.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Storage: Store in an airtight container for up to 4 days, or freeze for 2 months.
