Peanut Butter Chocolate Chip Cookies

These amazing peanut butter chocolate chip cookies will make everyone in your family smile! Kids and adults both go crazy for these soft, chewy treats that only need five simple ingredients. The best part is they’re naturally gluten-free since there’s no flour needed at all!

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 30 minutes, Total Time: 45 minutes, Servings: 15, Yield: 30 cookies.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Low-Sodium, Soy-Free, Heart-Healthy, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 159 Calories, 10g Fat, 12g Carbs, 4g Protein.

Ingredients You’ll Need

Large egg: You’ll need just one egg to help bind everything together. Make sure it’s at room temperature so it mixes easier with the peanut butter.

Salt: Just ¼ teaspoon brings out all the sweet and nutty flavors. Don’t skip this little bit – it makes such a difference!

Smooth natural peanut butter: One cup of the good stuff is what makes these cookies so rich and delicious. Natural peanut butter works best here for the perfect texture.

Light brown sugar: Half a cup adds just the right amount of sweetness and keeps the cookies nice and soft. You can use regular brown sugar if that’s what you have!

Semisweet chocolate chips: ⅓ cup of chocolate chips gives you the perfect chocolate-to-cookie ratio. Feel free to add a few extra if you’re a chocolate lover like me!

How to Make Peanut Butter Chocolate Chip Cookies

Step 1: Move your oven rack to the middle position and heat it to 375 degrees F. Line two baking sheets with parchment paper so your cookies won’t stick.

Step 2: Grab a medium bowl and whisk together the egg and salt until they’re well mixed. Then stir in the peanut butter, brown sugar, and chocolate chips until everything comes together into a nice dough.

Step 3: Scoop slightly rounded tablespoons of dough and place them about 2 inches apart on your prepared baking sheets. Use a fork to gently flatten each cookie in a crisscross pattern until they’re about 1¾ inches across.

Step 4: Bake one sheet at a time for 8 to 10 minutes, just until the cookies are set. Let them cool on the pan for 5 minutes, then move them to a wire rack to cool completely for about 20 minutes.

Step 5: Repeat with your remaining cookies and get ready to enjoy these amazing treats!

Easy and Quick Peanut Butter Chocolate Chip Cookies Version

This recipe is already super quick and easy! The best shortcut is to make the dough ahead of time and store it in the fridge. You can scoop the dough into balls, freeze them on a tray, then bake straight from frozen – just add an extra minute or two to the baking time!

Serving Ideas

These cookies are perfect on their own with a cold glass of milk or a warm cup of coffee. They also make wonderful lunch box treats or after-school snacks. For special occasions, try serving them with vanilla ice cream for an amazing dessert!

Storage

Store your cookies in an airtight container at room temperature for up to 2 days. They’ll stay soft and chewy if you keep them sealed tight. You can also freeze the baked cookies for up to 3 months in a freezer-safe container.

Substitutions

No brown sugar? You can use regular white sugar instead, but your cookies might be a tiny bit less chewy. If you want to make them dairy-free, just check that your chocolate chips don’t contain milk. Crunchy peanut butter works too if you like a little extra texture!

Pro Tips

Don’t overbake: These cookies might look slightly underdone when you take them out, but they’ll finish cooking on the hot pan.
Room temperature egg: Let your egg sit out for 30 minutes before mixing, or place it in warm water for 5 minutes.
Even spacing: Give your cookies plenty of room to spread – they’ll puff up and flatten as they bake.
Fork trick: Dip your fork in a little flour if the dough starts sticking when you make the crisscross pattern.

FAQs

Can I make these cookies without eggs?

You bet! Try replacing the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for 5 minutes until it gets thick, then use it just like you would the egg.

Why don’t these cookies need flour?

The peanut butter acts as both the fat and the binding agent in these cookies! That’s what makes them naturally gluten-free and gives them such a rich, peanut buttery flavor.

Can I double this recipe?

Sure! This recipe doubles perfectly. Just make sure you have enough baking sheets and parchment paper, and bake them one sheet at a time for the best results.

How do I know when they’re done baking?

The cookies should look just set around the edges but might still look a little soft in the center. They’ll continue cooking on the hot pan after you take them out of the oven.