DIY Peanut Butter Chips

DIY PB Chips! Great for baking, snacking or melting into hot beverages!

By now you know I have a mild obsession with peanut butter. But this takes it to a whole new level. I’ve found a way to make peanut butter a melt-in-your-mouth baking chip! Three high fives for this much-needed discovery.

Peanut Butter Chips

It’s a given, but the magic starts with peanut butter. Then for sweetness and texture we add agave nectar and powdered sugar. And lastly, to thin it out and help it firm up and keep a “chip” shape, melted coconut oil.

DIY Peanut Butter Chips!DIY Peanut Butter Chips! minimalistbaker.comMixy, mixy mixy time, then pour baby pour.

DIY-Peanut-Butter-Chips!Homemade Peanut Butter Chips Recipe!

Next? Pop it in the freezer – the longer the better. But impatient minds will be happy to know that I tested it at 30 minutes and, although it was more prone to softening while cutting, it did work! You’re basically just looking for a very firm sheet that can be easily cut and broken into chips.

DIY Peanut Butter Chips for baking! 4 ingredients, no baking required, keep in the freezer for months!DIY PB Chips! 4 Ingredients, keep in the freezer for months, great for baking!

Now, these chips are not like regular baking chips, which contain preservatives and additives to help them keep their pure shape when baking.

These will soften up a bit more during baking. But the flavor is there 100%. Trust me, I have a cookie recipe featuring these bad boys coming up soon that showcases their peanut buttery glory.

DIY PB CHIPS! Add to cookies, cakes, quick breads, and more! #vegan #glutenfree

Another difference? You’ve gotta keep these in the freezer to help them stay fresh and keep their shape.

“Boo hoo, that’s a bummer,” you say. Well, I say the benefit of this fragile handling and care is that you get vegan, gluten free baking chips that are made from four simple ingredients and are additive- and preservative-free! That’s a pretty fair trade-off, no?

DIY PB CHIPS! #vegan #glutenfree

So what can you add these chips to? I’m glad you asked…

Quick breads
Ice creams

You name it, these will do the trick! Have fun friends!

DIY PB Chips | minimalistbaker.com4 Ingredient DIY Peanut Butter Chips for baking! Add to cookies, cakes, quick breads, hot beverages and more!

5.0 from 10 reviews
DIY Peanut Butter Chips
Prep time
Total time
4 Ingredient DIY Peanut Butter Chips - perfect for adding to baked goods or eating straight out of the bag.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: ~ 2 cups
  • 1 cup salted, creamy natural peanut butter (i love Trader Joe’s brand)
  • 2.5 Tbsp powdered sugar
  • 1.5 Tbsp agave nectar, maple syrup (or honey if not vegan)
  • 1/3 cup coconut oil, melted
  1. Place a sheet of parchment paper on a rectangular baking pan. Set aside.
  2. Add peanut butter, powdered sugar and agave and stir.
  3. Add coconut oil and mix until thoroughly combined. It should be thin and pourable.
  4. Pour mixture onto parchment lined baking sheet and spread with a spatula or spoon until uniformly thin. You don't want it too thick in any one area, so try your best to make sure it's even.
  5. Pop in the freezer until very firm - at least 30 minutes, but up to overnight or 4-6 hours. The longer it sets, the easier it will be to cut up and break apart.
  6. Once firm, use a knife or pizza cutter to break it into chips. Loosen with a spoon or spatula to help break apart once cut.
  7. At this point, especially if your kitchen is warm, the chips will start to soften. These chips need to stay in the freezer!
  8. Transfer chips to a freezer safe tupperwear container or bag and store in the freezer until ready for use. When adding to a recipe, keep in the freezer until adding to your batter. And if you batter is too warm (if it's been heated or cooked in some way) it will melt the chips. So be sure to add the chips to a room temp, preferably chilled dough.
  9. They will bake as regular baking chips do flavor wise, but because they contain no additives or preservatives to help them keep their shape during baking, they will melt a bit more than store bought. But because these are much more wholesome and natural, I much prefer them to store bought.
  10. Will keep in the freezer for 1 month or more. Yields ~2 cups chips.
Nutrition Information
Serving size: 2 Tbsp Calories: 144 Fat: 12.5 g Saturated fat: 5.2 g Carbohydrates: 6 g Sugar: 3.5 g Sodium: 40 mg Fiber: 1 g Protein: 4 g


Share on Facebook0Tweet about this on Twitter45Share on Google+0Pin on Pinterest11,028Email this to someone

Want more delicious recipes straight to your inbox?


  1. says

    What a fabulous idea! I very much doubt we can buy anything like a peanut butter chip over here in Europe (certainly not very easily), so this is a great recipe to have bookmarked. So … bookmarked!

  2. Rochelle says

    I would love to try this but I’m trying to replace all of my recipes with natural sweeteners so any ideas on replacing the powdered sugar? Could I use coconut sugar and pulse it in the food processor?

    • Dana Shultz says

      Rochelle, can you consume raw sugar? If so, process raw or turbinado sugar into powdered sugar to a similar effect. Otherwise, you could try using all agave or maple syrup (or honey if not vegan) and seeing if it stiffens up w/out the powdered sugar. I’ve also heard that honey (again if you’re not vegan) can help nut butters stiffen. Hope that helps!

  3. says

    I just bought a HUGE jar of peanut butter because it was on sale.
    Going to the kitchen now to whip up a batch of these beauties!
    So excited :)

  4. says

    how creative can we get here? FUN!! these would be perfect for tucking into homemade healthy chocolates in the center of the mold, a little surprise! YUM! i can also see a couple squares on top of sliced bananas on hot pancakes… thanks for the inspiration!!

  5. Kate T. says

    These are so easy and taste fantastic! I added a teaspoon of vanilla paste which I really enjoyed (I think only paste would work though… not extract). We didn’t even use these in baking… just ate them straight from the freezer ;-)

  6. Deborah says

    Can I substitute the powdered sugar for coconut blossom sugar. I don’t want to use refined sugars any more after my No Sugar Challenge this month.

  7. Melissa says

    If anyone is a crunchy peanut butter lover like me, I am happy to say that crunchy peanut butter works amazingly well with this recipe! Delicious and love the texture! My chips are finishing up freezing at the moment, and I can’t wait to snack on them soon. Thanks, Dana!

  8. says

    Omg, I looooove it! :)
    Want to make it this weekend though I was wondering with my friend if honey will be ok with it.. I mean I know you can substitute agave nectar with it but still I’m courious about the difference. Maybe I should make two parts with different nectars? :D

  9. says

    This is so exciting, as another commenter mentioned we don’t get PB chips in the UK. I saw in another comment that crunchy PB worked. I’m thinking I need to try this with hazelnut / almond butter for something extra special ;)

  10. Jackie says

    It’s 10:10 at night and I am contemplating getting out if bed to make these just so I can eat them frozen:)

  11. Colleen says

    I just put these in the freezer! I added some cinnamon to the recipe, can’t wait to use these in a cookie recipe!!!


Your email address will not be published. Required fields are marked *

Rate this recipe: