Two-bite cookies are the ideal format for people who love a little treat without committing to a full-sized cookie — and these peanut butter chocolate chip ones are absolutely the ones to make. Soft, chewy, packed with peanut butter flavor, and loaded with chocolate chips, they deliver exactly what you want in a cookie at a fraction of the size. Bake a big batch, keep them in the freezer, and you’re always one quick thaw away from a freshly baked treat. The two-bite format makes portion control feel effortless.
- Swap: Use powdered peanut butter blended into the dough to reduce fat while keeping all the peanut butter flavor intact.
- Make-ahead: Scoop dough and freeze cookie balls; bake straight from frozen at 350°F, adding 2–3 extra minutes.
- Storage: Store at room temperature in an airtight container for up to 5 days — add a slice of bread to keep them soft.
- Variation: Roll dough balls in sugar before baking for a crinkle-style cookie with a slightly sweet, crisp exterior.
- Serving: Serve alongside a glass of cold milk or pair with a scoop of vanilla ice cream for an easy ice cream sandwich.
Do you ever wonder why they call two-bite cookies..two bites?? Cause you know you can eat those suckers in one bite! 😉 And these chocolate chip peanut butter-centered ones are amazing!! But I recommend you savour them and enjoy the two bites.. 🙂 They will surely sweeten up any dessert table!
Chocolate chip peanut butter two bite cookies
Ingredients
- 2 Tbsp light margarine
- 1 tsp oil
- 1/2 cup brown sugar
- 2 Tbsp egg whites
- 1 tsp vanilla
- 1/2 tsp baking soda
- 3/4 cup white flour
- 1.5 Tbsp mini chocolate chips
- 2 Tbsp light peanut butter
Instructions
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Preheat oven to 350F, spray your mini muffin pan and set aside.
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Preheat oven to 350F. Cream together your margarine, oil and brown sugar. Add the egg whites and vanilla and mix.
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Stir in the flour, baking soda and mini chocolate chips.
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Place a very small amount of cookie batter into 18 muffin cups and put in oven for 2 minutes, just enough to melt down the batter. Divide your peanut butter over the 18 cookie bites, placing a small amount on top of your batter.
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Top with the remaining cookie batter.
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Bake in the oven for 8-10 minutes. 3PP & 3SP each on blue/green/purple or 2 points plus per cookie..
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Nutritional info, per cookie .. Calories 66… Fat 1.9g… Saturated fat 0.5g… Carbs 11.6g… Fiber 0.3g… Sugars 6.8g.. Protein 1.1g
What type of oil do you use?
I just used canola oil, any is fine
Is this a Mini muffin pan or regular?
It’s a mini muffin tin
Thank you so much for this recipe. My husband who is a cookie snob LOVED them. I really needed this recipe.
Haha.. So glad you both enjoyed them ๐
I made these tonight and what a fast and easy recipe. I didnโt have a mini muffin pan so I used a small square cake pan, and cut them into 18 pieces. I love them. I have been looking for a lower calorie cookie that is full on taste and not a sugar or artificial sweetner bomb. These hit the spot!
Hi Penny, I am so glad you enjoyed the cookies ๐