Turning our OG Chocolate Chip Cookie Mix into peanut butter chocolate chip cookies might be the simplest (and most satisfying) remix of all time. It’s warm, nutty, melty, and doesn’t ask you to be a “baker.” You just stir, scoop, and let the oven do the rest.
This remix leans into the vegan version because it’s genuinely the easiest: two tablespoons of peanut butter, two tablespoons of melted coconut oil, and four tablespoons of water (or whatever milk you keep in the fridge). That’s it. Three ingredients and suddenly your cookie mix becomes this rich, nutty, soft-centered dream.
You can use creamy or crunchy. Crunchy gives you those little surprise bites, creamy makes everything melt together. There’s no wrong choice here.
What You’ll Need
- 1 pouch of Chocolate and the Chip OG Cookie Mix
- 2 tbsp peanut butter (creamy or crunchy)
- 2 tbsp melted coconut oil
- 4 tbsp water, milk, or milk alternative
How to Make Them
- Preheat your oven to 350°F and line a sheet pan with parchment.
- In a bowl, mix the peanut butter, melted coconut oil, and water/milk.
- Add in the cookie mix and stir until a thick dough forms.
- Let the dough chill 10-15 minutes.
- Scoop cookies 2 inches apart.
- Bake 12–15 minutes until golden at the edges.
- Let cool and enjoy!
These cookies land somewhere between classic chocolate chip and the peanut butter cookies you grew up on. Soft centers, crisp edges, just enough peanutty richness to make them feel special. It’s the kind of quick bake that turns a slow afternoon into something warm and memorable.