Peanut Butter Chips are for real. I was once a skeptic too, but when you see them in the store, you might have no choice but to try them out for yourself. The peanut butter chips are cool and have the delicious of peanut butter (duh). They really capture it. Greetings friends and peanut butter lovers! Come a little closer and I’ll let you in on a secret…
DIY Peanut Butter Chips
4-Ingredient DIY Peanut Butter Chips perfect for adding to baked goods or eating straight out of the bag.
PREP TIME1 hour
TOTAL TIME1 hour
Servings (2-Tbsp servings)
Freezer Friendly1 month
Does it keep?Freeze
- 1 cup salted, creamy natural peanut butter (I love Trader Joe’s brand)
- 2 1/2 Tbsp powdered sugar
- 1 1/2 Tbsp agave nectar or maple syrup (or honey if not vegan)
- 1/3 cup coconut oil (melted)
- Place a sheet of parchment paper on a rectangular baking pan (as original recipe is written // adjust if altering batch size). Set aside.
- To a mixing bowl, add peanut butter, powdered sugar, and agave and stir.
- Add coconut oil and mix until thoroughly combined. It should be thin and pourable.
- Pour mixture onto parchment-lined baking sheet and spread with a spatula or spoon until uniformly thin. You don’t want it too thick in any one area, so try your best to make sure it’s even.
- Pop in the freezer until very firm – at least 30 minutes, but up to overnight or 4-6 hours. The longer it sets, the easier it will be to cut up and break apart.
- Once firm, use a knife or pizza cutter to break it into chips. Loosen with a spoon or spatula to help break apart once cut.
- At this point, especially if your kitchen is warm, the chips will start to soften. These chips need to stay in the freezer!
- Transfer chips to a freezer safe Tupperware container or bag and store in the freezer until ready for use. When adding to a recipe, keep in the freezer until adding to your batter. And if you batter is too warm (if it’s been heated or cooked in some way) it will melt the chips. So be sure to add the chips to a room temp, preferably chilled dough.
- They will bake as regular baking chips do flavor wise, but because they contain no additives or preservatives to help them keep their shape during baking, they will melt a bit more than store bought. But because these are much more wholesome and natural, I much prefer them to store bought.
- Will keep in the freezer for 1 month or more. Yields ~2 cups chips.
*Recipe makes ~2 cups peanut butter chips.
*Nutrition information is a rough estimate calculated with agave.
Nutrition (1 of 16 servings)
Serving: 1 two-Tbsp servingsCalories: 147Carbohydrates: 6.3 gProtein: 3.6 gFat: 12.7 gSaturated Fat: 5.4 gPolyunsaturated Fat: 2.1 gMonounsaturated Fat: 4.5 gTrans Fat: 0 gCholesterol: 0 mgSodium: 68.8 mgPotassium: 90.1 mgFiber: 0.8 gSugar: 4.2 gVitamin A: 0 IUVitamin C: 0.8 mgCalcium: 10 mgIron: 0.4 mg
Vegan Peanut Butter Chips
How to make your own homemade vegan peanut butter chips, without all the artificial ingredients.
Prep Time10 minutes
Total Time10 minutes
- 4 tbsp coconut oil or cacao butter
- 1/2 cup peanut flour, or 1/4 cup nut butter of choice
- 1 tbsp pure maple syrup, or for sugar free: replace the maple with 1 extra tbsp oil and stevia drops to taste
- *To make the homemade chips look exactly like real packaged peanut butter chips, I used and recommend this Chocolate Chip Candy Mold.Peanut butter chips recipe: Melt the first ingredient if it’s not already liquid. Combine all ingredients in a bowl, and stir well to form a paste. (Note: I personally much prefer the taste of the chips when made with coconut oil. However, use the cacao butter if you wish to bake with the chips.) Smooth into candy molds or onto a sheet of wax or parchment paper, and freeze until solid. If using the wax/parchment option, break chips into pieces once firm. The coconut version of these vegan peanut butter chips should be stored in the freezer; the cacao butter version can be stored in the fridge, freezer, or at room temperature.
HOW THESE CHIPS ACT IN BAKING (IT’S A LITTLE DIFFERENT)
When you take out the additives, and use unprocessed ingredients, peanut butter chips melt at a lower temperature. So you have to store these in the freezer then take them out immediately before you use them.
- In cookies and scones they work perfectly, leaving little pockets of gooey goodness.
- In muffins they leave somewhat concentrated pockets of peanut butter but they get absorbed by the muffin so there is no change in texture. Could be a good thing, but I’m just letting you know what to expect. (I’ve only tried them in coconut flour muffins, so they might act differently with less spongy flours.)
- In waffles & pancakes – I haven’t tried this yet but I’m assuming they will work similar to the cookies since they are cooked quickly.
- Over ice cream they are absolutely delicious!
USING UNREFINED POWDERED SUGAR
You’ll need to use powdered sugar in these. Thankfully making your own unrefined powdered sugar is easy!
I have also tried a different method, leaving the sugar un-powdered and melting all the ingredients over the stove. For whatever reason, I had a surprisingly difficult time getting the coconut sugar to melt so powdering your sugar first is definitely the way to go.
UPDATE: I think melting the ingredients gently on the stove-top then cooling would work. I thought the coconut sugar wasn’t melting but now I realize that the graininess I was tasting was the texture in the natural peanut butter – it was more prominent when it was melted. I think the graininess would be unnoticeable when cooled!
I hope you enjoy them!
Super-Easy Homemade Peanut Butter Chips
Serves:about 4 cup
- 1 cup peanut butter
- ¼ cup coconut oil
- ¼ cup powdered coconut palm sugar or powdered sucanat
- 1 teaspoon vanilla extract
- Sea salt, to taste (if your peanut butter is not salted)
- Stir together the ingredients until smooth.
- Pour into a parchment paper lined baking pan (mine was 9×13)
- Freeze for 1 hour
- Slice up into chips (for best results, place the pan on cooling packs when doing this)
- Store in the freezer until immediately before use
You can certainly reduce the sugar! I put in a fair amount because we usually make our baked goods not-too-sweet so we like a sweet chip inside them.
Almond and sunflower seed butters would also work well.
Peanut Butter Chips
Our peanut butter chips are made from real peanut butter for a smooth and creamy flavor. These perfect morsels are delectable on their own, or served as a topping on ice cream, yogurt, fruit and smoothies. We love adding peanut butter chips to cookies, muffins and other baked goods, too! Peanut butter lovers are sure to enjoy this nutty treat.
How To Use Peanut Butter Chips In Baking
You can enjoy these treats straight out of the bag, but be warned because they might be difficult to stop at just one handful! If you’re a baker, substitute peanut butter chips for chocolate chips in any recipe, from chocolate chip cookies (now peanut butter cookies!) to brownies. You can even stir peanut butter chips into homemade rice crispy squares.
More Ways To Enjoy Peanut Butter Chips
If you’re not in the mood for baking, sprinkle peanut butter chips in your trail mix and granola for a special treat, use them as a topping for ice cream and yogurt, or add them to your smoothie for a peanut-y sweetness. You can’t go wrong with these versatile treats!
Chewy Peanut Butter Cookies with Peanut Butter Chips
Peanut butter chips in every bite make these chewy peanut butter cookies extra fun and delicious. Slideshow:
30 3-inch cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 12 ounces peanut butter chips
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla.
- Stir in the flour mixture until just combined. Stir in the peanut butter chips. Cover and chill the dough for at least 1 hour.
- Preheat the oven to 375°F. Line a couple sheet pans with parchment paper.
- Form the dough into 1 1/2-inch balls using a 1-ounce cookie scoop and place on the lined sheet pan 2-inches apart.
- Bake for 11-14 minutes or until the cookies are just set on the edges and lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
Salted Peanut Butter Chip Cookies
cook time: 11 MINUTES
total time: 45 MINUTES
These sweet and salty peanut butter-packed cookies are the ultimate peanut butter lover’s cookie, soft and chewy and studded with peanut butter chips for an even more intense peanut butter flavor.
- 1 1/4 cup (156g) all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 3/4 cup (160g) packed light brown sugar
- 1/4 cup (50g) granulated sugar, plus more for rolling
- 1 large egg, at room temperature
- 3/4 cup (200g) creamy salted peanut butter (ideally unsweetened), at room temperature
- 1 tablespoon (21g) honey
- 1 teaspoon vanilla extract
- 1 cup (175g) peanut butter chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, salt, and baking soda; set aside.
- In a mixing bowl or the bowl of a stand mixer, combine lukewarm melted butter with brown sugar and sugar. Mix until smooth and uniform, not broken-looking or greasy.
- Add egg and beat on medium speed until incorporated, scraping down the sides of the bowl as needed. Mix in peanut butter, honey, and vanilla.
- Add dry ingredients and mix until just incorporated. Fold in peanut butter chips. At this point the dough will be quite soft, but more oily than sticky. You can bake it straight away, though I prefer to let it sit at cool room temperature for about 15 minutes (it’ll firm up just slightly and be a bit easier to work with). It doesn’t need to be chilled, but if you find the soft dough hard to manage, feel free to chill it briefly.
- With a large cookie scoop (about 3 tablespoons worth, or 60g of dough per ball by weight), shape dough into a rough ball, then coat in granulated sugar. Arrange on prepared cookie sheet, leaving plenty of space between cookies as they will spread in the oven. I like to bake 6 at a time, but you could probably fit 8. The soft dough will slump naturally into a puck shape, or if your dough is firmer you can slightly flatten them. (At this point you can also freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer to an airtight bag. Bake them straight from frozen, adding about a minute or two to the overall cook time).
- Bake for 10 to 12 minutes or until tops are puffed and lightly cracked and bottoms are just starting to darken.
- Remove from oven and let cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 5 days.