Hey there, cookie lovers! Christmas is around the corner, and if you’re like me, that means the oven’s about to get a real workout. Today, I’m sharing a festive twist on the classic peanut butter cookie: PB Christmas Cookies! They’re packed with nutty goodness, a hint of maple sweetness, and topped off with a melty chocolate center. These cookies are easy to whip up, and they’ll definitely bring some holiday cheer to your cookie tray!
Try my Christmas Pudding Protein Balls recipe.
Why you’ll love this recipe
- Easy as pie (but way faster!): Just mix, roll, and bake—no fancy equipment or tricky steps here.
- Festive and fun: These cookies bring serious holiday vibes with that cozy peanut butter flavor and a gooey chocolate center.
- Naturally sweetened: Made with maple syrup instead of refined sugar, so you can feel a little better about grabbing that extra cookie.
- Perfect for sharing: This batch makes 14, just the right amount for sharing…or keeping all to yourself, no judgment here!
- Kid-friendly and crowd-approved: Everyone loves a classic peanut butter and chocolate combo, especially in cookie form.
- Stays fresh: Store them in an airtight container, and they’re good for up to 5 days—if they last that long!
What you’ll need to make
- Peanut Butter: The star of the show! Peanut butter gives these cookies that rich, nutty flavor we all love. It also keeps the cookies soft and chewy—just the way holiday cookies should be.
- Coconut Oil: Instead of butter, we’re using coconut oil here. It adds a hint of natural sweetness and makes these cookies dairy-free, so they’re perfect for everyone at the table.
- Maple Syrup: Not only does maple syrup give a natural sweetness, but it also adds a cozy flavor that just feels like the holidays. Plus, it’s a great way to avoid refined sugar!
- Almond Meal: Almond meal gives these cookies a soft, melt-in-your-mouth texture while keeping them gluten-free. It’s light, nutty, and pairs perfectly with peanut butter.
- Dark Chocolate Buttons: For that classic peanut butter and chocolate combo, we’re adding a few dark chocolate buttons in the center of each cookie. They melt just enough to make each bite gooey and delicious!
Each ingredient has its role, working together to make these cookies soft, sweet, and loaded with holiday flavor.
Try my Holiday Chocolate Truffles recipe.
| Ingredients: Serves 14 |
|---|
| – 1/3 cup (85g) peanut butter |
| – 4 tbsp coconut oil, melted |
| – 1/3 cup (80ml) maple syrup |
| – 1 tsp vanilla extract |
| – 2 cups (240g) almond meal |
| – 1/2 tsp baking soda |
| – 1/4 tsp salt |
| – 1/4 cup (45g) dark chocolate buttons (traditional, dairy-free or vegan) |
What you’ll need to do
Time required: 40 mins
Alright, let’s make these PB Christmas Cookies! Here’s the plan:
1| Get the oven going at 350°F (180°C) and line a baking sheet with parchment paper.
2| Mix it up! In a small bowl, combine the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Stir it up until it’s smooth and creamy.
3| Bring it together. In a large bowl, add the almond meal, baking soda, and salt. Pour in the peanut butter mixture and stir until you’ve got a nice dough.
4| Roll and place. Scoop out a bit of dough and roll it into balls—14 in total! Pop each ball onto your baking sheet.
5| Bake time! Slide that sheet into the oven and bake for 10-12 minutes, just until the cookies are turning golden around the edges.
6| Add some chocolate love. Carefully pull the cookies out and, using the back of a spoon, press a little well into the center of each cookie. Drop a few chocolate buttons into each well for that melty goodness.
7| Cool and store. Move the cookies to a wire rack to cool completely. Once they’re cool, keep them in an airtight container, and they’ll stay fresh for up to 5 days.
And there you go—holiday magic in cookie form!
Glycemic Index: Low (37) Glycemic Load: Low (4)
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Recipe swaps & Creative tweaks
Try my Eggnog Protein Smoothie recipe.
Swap peanut butter: If you’re looking for a different nutty flavor, swap out peanut butter for almond or cashew butter. It’ll give you a milder taste while keeping that soft texture we love.
Try honey instead of maple syrup: Honey adds a slightly richer sweetness and works just as well in place of maple syrup. Just keep in mind, it’s a bit thicker, so the dough might be a little stickier!
Oat flour instead of almond meal: For a nut-free version, try oat flour instead of almond meal. It’ll make the cookies a bit heartier and give them a cozy, rustic texture.
Use butter instead of coconut oil: Not avoiding dairy? Go ahead and swap in melted butter for coconut oil for a classic, buttery taste!
Add a holiday spice: Sprinkle in a touch of cinnamon or nutmeg to give these cookies an extra festive twist. It’s perfect for that warm holiday vibe.
Change up the chocolate: Instead of dark chocolate buttons, you can use white chocolate chips or even festive holiday M&Ms for a fun pop of color.
Try my Festive Chai Hot Chocolate recipe.
Helpful Tips for Making PB Christmas Cookies
Try my The Best Almond Cookies recipe.
- Use room-temperature ingredients: Make sure the peanut butter and coconut oil are both at room temperature or slightly warm. This helps them mix smoothly and makes for a consistent dough.
- Don’t overbake: These cookies are best when they’re just lightly golden. Overbaking can make them too crumbly, so keep an eye on that timer!
- Customize the chocolate: If you’re adding a chocolate center, use whatever kind you love—dark, milk, or even white chocolate. You can also chop a chocolate bar if you don’t have buttons or chips on hand.
- Keep them even-sized: When rolling the dough balls, aim to keep them about the same size. This helps them bake evenly and gives them a nice, uniform look.
- Press down gently: When making the little well in the cookies, use the back of a spoon and press gently so you don’t break the cookies. This also helps the chocolate stay nicely in place.
- Cool before storing: Let the cookies cool completely on a wire rack before storing them. They’ll firm up as they cool, and this keeps them from getting too soft in the container.
- Store in a cool spot: If your kitchen’s warm, consider keeping the container of cookies in the fridge. This helps the chocolate stay solid and keeps them fresh longer.
Some serving suggestions
Try my Beetroot Chocolate Brownies recipe.
- With a Glass of Milk: The classic combo! Serve these cookies with a tall glass of cold milk (or almond milk) for a delicious treat that never gets old.
- Festive Cookie Platter: Create a beautiful cookie platter by pairing these PB Christmas Cookies with other holiday favorites, like gingerbread men or sugar cookies. Add some seasonal fruit, like pomegranate seeds or sliced oranges, for a pop of color!
- Dessert Sandwiches: Spread a little extra peanut butter or even some holiday-flavored cream cheese frosting between two cookies for a delightful dessert sandwich.
- Ice Cream Sandwiches: For a fun twist, sandwich a scoop of your favorite ice cream between two cookies. Vanilla, chocolate, or even peppermint would be a festive touch!
- Decorate with Sprinkles: After baking, add a sprinkle of festive holiday sprinkles or crushed candy canes on top of the chocolate buttons before they set. It adds a festive flair and a little extra crunch!
- Gift-Worthy Treats: Pack a few cookies in a cute holiday tin or jar and give them as gifts to friends and family. Add a festive ribbon for a personal touch!
- Cookie Crumble Topping: Crumble leftover cookies on top of ice cream or yogurt for a sweet topping that adds texture and flavor to your desserts.
These serving ideas will surely elevate your PB Christmas Cookies and make them a hit at any holiday gathering!
Storage Options for PB Christmas Cookies
Try my Blueberry Oat Breakfast Bars recipe.
- Airtight Container: Store your cookies in an airtight container at room temperature. This keeps them fresh for up to 5 days. Make sure the container is completely sealed to prevent them from drying out.
- Refrigerator: If you want to extend their shelf life or keep them firmer (especially with chocolate), pop them in the fridge. They can last up to 2 weeks when stored in an airtight container.
- Freezer: For longer storage, freeze the cookies! Place them in a single layer on a baking sheet to freeze them individually, then transfer to a freezer-safe bag or container. They’ll stay good for up to 3 months. Just thaw them at room temperature before enjoying.
- Layering with Parchment Paper: If you’re stacking cookies in a container, place a layer of parchment paper between them to prevent sticking. This keeps them looking nice and helps maintain their texture.
- Cookie Jar: If you have a cute cookie jar, use that for a fun display! Just be sure it has a tight-fitting lid to keep the cookies fresh.
These storage options will help you keep your PB Christmas Cookies delicious and ready to enjoy whenever the craving strikes!
Try my other dessert recipes here.
And there you have it—PB Christmas Cookies that’ll keep everyone coming back for more! They’re soft, nutty, and just the right amount of sweet, with a little chocolate surprise in the middle. I promise, these cookies are just as fun to make as they are to eat. So grab a glass of milk (or eggnog, if you’re feeling festive), and enjoy the magic of the season, one cookie at a time! Happy baking!
Recipe card
PB Christmas Cookies
Peanut butter + chocolate lovers, this one's for you! 🎅🍪 These PB Christmas Cookies are sweet, nutty, and topped with melty chocolate. Ready in under an hour, they’re the perfect treat to make your holiday season even cozier!
Ingredients
Instructions
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Step 1:
Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.
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Step 2:
In a small bowl, mix together the peanut butter, coconut oil, maple syrup, and vanilla extract until combined.
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Step 3:
In a large bowl, mix the almond meal, baking soda and salt. Fold the wet ingredients into the dry and stir until fully mixed and a dough has formed.
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Step 4:
Scoop out the dough and roll into 14 balls, placing them on the baking sheet.
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Step 5:
Scoop out the dough and roll into 14 balls, placing them on the baking sheet.
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Step 6:
Place the baking sheet into the hot oven and bake for 10-12 minutes or until the cookies are lightly golden.
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Step 7:
Remove the sheet from the oven and use the back of a spoon to gently press down a well in the center of the cookies, placing a few chocolate buttons in the well.
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Step 8:
Place the cookies onto a wire rack to cool completely.
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Step 9:
Store in an airtight container for up to 5 days.
Servings 14
- Amount Per Serving
- Calories 209kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
