Peanut Butter Chocolate Chip Button Cookies

These cookies are adorably small, you can just pop one into your mouth and be done with it (or eat one after the other because they are so small and easy to eat). They are about the size of a quarter and topped with a chocolate chip for added flavor and cuteness.

The recipe makes 15 dozen, but if you don’t want to sit and roll them all out at once, you can wrap the dough in plastic wrap and freeze it for a week or two, probably up to a month. You could also make a bunch of tiny cookies and then make bigger ones topped with hershey kisses.


For such a little cookie, they pack a lot of flavor. They are really hard to mess up and everyone will applaud your baking and it’ll feel great watching people eat cookie after cookie since they are so small and guilt-free and people just can’t say no.

I found this recipe on 17 and Baking, she recommends chilling the dough for about 10 minutes to make it easier to work with, I second that recommendation.

Before you know it, you’ll have an army of cookies.

They store well in airtight containers at room temperature for a few days, just let them cool completely before packing away.

Print Recipe
Peanut Butter Chocolate Chip Button Cookies
Adapted from 17 and Baking

Makes about 15 dozen cookies, depending on size

3/4 cup creamy peanut butter
1/2 cup vegetable shortening
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 egg, room temperature
3 tablespoons whole milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling
Chocolate chips

Preheat oven to 350°F.

Beat peanut butter and shortening until well combined, add in the sugars and continue beating until light in color, about 3 minutes. Add the egg, milk, and vanilla and beat until fluffy, about 3 minutes.

Sift the flour, baking soda, and salt together and add in three batches to the peanut butter mixture, beating well after each addition.

Chill dough in the refrigerator for 10 minutes.

Roll dough into 1/2 inch balls (mine were a little larger). Roll in granulated sugar and place on ungreased baking sheet. I don’t recommend adding more than 25-30 per sheet because the chocolate chips should be placed in the cookies while they are still warm.

Bake cookies for 5-6 minutes or until cookies are golden and the bottom is slightly brown (mine took 10 minutes but they were a little bit larger, about the size of a quarter). Immediately press a chocolate chip into the top of each cookie and transfer to a wire rack to cool completely.

Filed Under Cookies

3 Responses to “Peanut Butter Chocolate Chip Button Cookies”

1. Kaitlin says:

   December 5, 2010 at 10:13 pm

   I can definitely see myself eating three or four trays of these. YUM!

   Reply
2. Ryan says:

   December 6, 2010 at 9:51 pm

   Aww, those are so freakin adorable! I’d eat them all xD

   Reply
3. ingrid says:

   December 22, 2010 at 12:44 am

   These would not last on the cookie jar for too long.

   Reply

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