Peanut butter chocolate chip cookies are super easy and have only four ingredients! These easy cookies are naturally gluten and dairy-free and so tasty! No need to let the dough chill!
How to make peanut butter chocolate chip cookies:
1 - Gather and measure the ingredients.
2- Preheat oven to 350 degrees F.
3- Line a baking sheet with parchment paper.
4- In a medium-sized mixing bowl, add the sugar, egg, and peanut butter. Mix well.
5 - Add 1/2 cup chocolate chips and mix to combine into the batter.
6 - Scoop cookies onto the baking sheet using your hand to shape into a round cookie shape. I like to make these cookies larger (about 1 1/2 tablespoons) than my other peanut butter cookies recipe. The cookies spread a little so space 2 inches apart. Top each cookie with a few extra chocolate chips.
7 - Bake for 10 minutes until edges are golden.
8 - Remove from oven and allow cookies to cool on the pan as they will be somewhat soft (about 5 minutes).
9 - Transfer to a cooling rack and let cool completely.
10 - Store in an airtight container for up to a week. Freeze cookies for up to a few months.
Tips and Techniques:
- Do not overbake. Take the cookies out of the oven when the edges are starting to turn golden brown.
- Make the cookies a nice size (use 1 - 2 tablespoons dough).
- Add 1/2 teaspoon vanilla extract if you like that flavor.
- Substitute almond flour for the peanut butter if you wish.
Other cookies you might enjoy:
Nut Butter Recipes:
Peanut butter chocolate chip cookies are super easy and have only four ingredients! These easy cookies are naturally gluten and dairy-free and so tasty! No need to let the dough chill!
- 1 cup creamy peanut butter ( I used natural unsalted peanut butter)
- 1 cup sugar (I used coconut sugar)
- 1 large egg
- 1/2 cup chocolate chips
- 1 tbsp chocolate chips (to add to top of cookies prior to baking)
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Gather and measure ingredients. Preheat oven to 350 degrees F.
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Line a baking pan with parchment paper.
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Mix all the ingredients except chocolate chips in a medium-sized mixing bowl.
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Gently add the chocolate chips and stir to combine.
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Add scoops of the cookie batter to a parchment-lined baking pan. Roll batter into a ball with your hand and then shape into a cookie shape. The cookies spread a little so space the cookies 2 inches apart.
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Add a few more chocolate chips to the tops of each cookie.
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Bake for 10 minutes until the sides start to turn golden.
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Remove from oven and let cookies cool a bit on the baking pan (about 5-10 minutes).
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Transfer the cookies to a cooling rack and let cookies cool completely.
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Store in an airtight container in the refrigerator for up to a week. Cookies can be frozen for up to a few months.
Tips and Techniques:
- Do not overbake. Take the cookies out of the oven when the edges are starting to turn golden brown.
- Make the cookies a nice size (use 1 - 2 tablespoons dough).
- Add 1/2 teaspoon vanilla extract if you like that flavor.
- Substitute almond flour for the peanut butter if you wish.
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