These Five Chip Cookies are a dream come true: easy to mix, loaded with five kinds of chips, and sure to please everyone who tries them.
I’m usually decisive, but I do sympathize with people who can’t pick just one thing. That’s exactly why these cookies are perfect: they combine multiple chip varieties into each bite, so indecision isn’t a problem—every cookie has a little bit of everything.
These cookies are peanut butter–based and studded with five types of chips. They’re fun to make, and the dough is lovely to work with. I used a cookie scoop to portion the dough, which produced tall, thick cookies. If you prefer flatter cookies, just press the dough slightly before baking and they’ll bake up more even and flat.
Making them can get a little messy—worth it, though. Gather your chips and enjoy the colorful mix. The dough is soft, holds the chips well, and bakes into cookies that are soft in the center with slightly golden edges.
Whether you shape them tall or press them flat, the result is delicious. They keep well stored airtight for a few days, and they’re great for sharing or keeping in a cookie jar for quick treats.
Love this batter! It’s easy to mix and holds all the chips without becoming too dense. Scoop or spoon onto a prepared baking sheet, leave them rounded for a thicker cookie or gently flatten for a thinner, chewier version.
These cookies bake quickly—about 9 minutes—so watch for golden edges while the centers remain slightly soft. Let them rest on the sheet briefly, then transfer to a wire rack to cool completely.
Either way you shape them—puffy or flat—they’re fantastic. These cookies are ideal for anyone who loves a variety of flavors in every bite.
5 Chip Cookies
Description
Makes 36 cookies. Peanut butter cookies loaded with five types of chips—milk chocolate, semi-sweet, butterscotch, white chocolate, and peanut butter chips—give a complex, delicious flavor in every bite.
Ingredients
- 1 cup butter, room temperature
- 1 cup peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 cups flour
- 1 cup old fashioned oats
- 3/4 cup each of milk chocolate chips, semi-sweet chips, butterscotch chips, white chocolate chips, and peanut butter chips
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Beat butter and peanut butter together until smooth. Add granulated and brown sugar and beat 1–2 minutes until light and fluffy.
- Add eggs and vanilla, beating until smooth and scraping the bowl as needed. Mix in baking soda and salt.
- Reduce mixer speed to low and add flour and oats, mixing until combined. Stir in all five kinds of chips.
- Portion dough onto the prepared baking sheet using a cookie scoop or spoon. Leave rounded for taller cookies or gently flatten for thinner cookies.
- Bake about 9 minutes, until edges begin to turn golden. Centers will still appear slightly underbaked.
- Allow cookies to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
Store airtight for up to 3 days. For taller cookies, keep dough mounded; for flatter, press slightly before baking. Swap chip varieties to suit your taste.