Peanut Butter Chocolate Chip Cookies — These are hands down the best peanut butter cookies I’ve ever made. Know that I don’t say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist!
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BEST EVER Peanut Butter Chocolate Chip Cookies
I’m not one to throw around labels like ‘The Best’ or ‘Best Of’ if I really don’t think something is. When people talk and every other thing is amazing, life-changing, or the best, I tend to not take them seriously.
But I can proudly say, these peanut butter chocolate chip cookies get my vote as “The Best” peanut butter cookies I’ve ever made.
They’re the easiest cookies you’ll ever make, with only six ingredients, and one of them is vanilla, which hardly counts. The recipe is naturally gluten-free because there’s no flour, and it’s one egg away from being vegan.
Instead of granulated sugar, this peanut butter chocolate chip cookie recipe uses all brown sugar. Why? Because it helps baked goods stay moist and soft, and it adds greater depth of flavor than granulated sugar!
The cookie dough itself is as robustly peanut butter flavored as you can get. There’s no butter and no flour to take away any of the intensity of flavor. Just pure peanut butter intensity.
The edges have a bit of chewiness to them, the interior is so soft and tender, the peanut flavor is distinctly present, and chunks and rivers of dark chocolate ooze everywhere.
It’s hard to believe there’s no butter, no flour, and no granulated sugar in them. They’re my definition of the perfect cookie.
Ingredients in Peanut Butter Chocolate Chip Cookies
Here’s what I used in these chocolate chip peanut butter cookies:
- Creamy peanut butter
- Light brown sugar
- Egg
- Vanilla extract
- Baking soda
- Chocolate chips or chunks
A Note About the Amount of Vanilla Called For
I am a vanilla fiend and added it amply enough to matter — 1 tablespoon, to be exact. No more of this 1/2 teaspoon business!
However, if you’re one of those people who prefer less, go with less. I go with more.
How to Make Peanut Butter Chocolate Chip Cookies
Making soft and chewy peanut butter cookies with chocolate chips is so easy! Just make sure you plan ahead, because the cookie dough MUST be chilled before baking it.
Here’s an overview of the recipe steps:
- Add the peanut butter and light brown sugar to the bowl of a stand mixer. (Spraying the measuring cup with cooking spray will help it plop out easier.)
- To the peanut butter and brown sugar, add an egg, vanilla extract, and baking soda. Mix all the ingredients until well-combined.
- Add the chocolate and beat momentarily to incorporate.
- As tempting as it is to bake the cookies right away because the dough is just so good, it must be chilled for at least 2 hours before being baked for thicker, puffier cookies.
- Using a medium-sized two-inch cookie scoop, form the dough mounds. This translates to almost 2 tablespoons of dough, or about 1.60-ounces by weight.
- Place the dough onto baking sheets about two inches apart, about 8 per tray. Prior to baking, flatten the mounds slightly. If your dough is very well-chilled, you can flatten them a bit more so they don’t stay mounded up in little puffballs while baking, just don’t over-flatten them.
- Bake at 350ºF oven for 8 to 10 minutes.
A Note About the Bake Time
I recommend baking the cookies at the lower end of the bake time range. The cookies in the photos were baked for 8 minutes exactly, with the trays rotated once at the 4-minute mark.
The chocolate chip peanut butter cookies will look underdone at 8 minutes, but firm up as they cool. Let them cool on the baking trays for 5 to 10 minutes before moving them.
If you like crispy and crunchy peanut butter cookies, this probably isn’t the recipe for you since these are all about soft, chewy, and melty. But if you prefer slightly more well-done cookies, bake them for 9-ish minutes, maybe 10.
I would not bake them longer than 10 minutes or they’ll set up too firm and crunchy as they cool, and you’ll miss out on the ooey, gooey, melt-in-your mouth qualities, which are make these the best chocolate chip peanut butter cookies!
Recipe FAQs
Of course! The honey roasted peanut butter makes for a slightly sweeter cookie than using regular peanut butter, and it’s a great contrast to the bittersweet dark chocolate. However, use what you have!
For my version, I used 1 cup Peanut Pan Creamy Honey Roasted Peanut Butter and I don’t advocate using natural or Homemade Peanut Butter.
As lovely as homemade peanut butter is for eating with a spoon, spreading on toast, or making pans of bars with, it lacks the structure that store-bought peanut butter has.
Because these cookies have no flour, which would lend structure, using peanut butter that’s oily, natural, and loose is going to result in cookies that are loose and may not bake up as thick.
You could try using natural peanut butter — and I’ve seen some people have success with it — but I get much better results with commercial. Good old-fashioned Jif, Skippy, or Peter Pan are my recommendations.
I don’t care for nuts in cookies, generally speaking, and creamy peanut butter is the only way for me, but if you like little pebbles in your cookies, go with crunchy.
Use whichever you have on hand to make these accidentally gluten-free peanut butter chocolate chip cookies!
I like the darkness and slight bitterness of chopped chocolate, contrasted with the honey in the peanut butter, and with molasses that’s naturally found in brown sugar. Most semi-sweet chocolate chips are in the 50 to 55% range, and I relish the extra bump in dark chocolate intensity.
However, chocolate chips are definitely the easier and quicker option since you don’t have to chop them up before throwing into the dough. In short: use what you have!
You probably can, but I’ve never tried it myself so I can’t say for sure. But I imagine substituting chopped nuts for part of the chocolate chunks would be fine.
Yes, pre-baked peanut butter chocolate chip cookies will keep in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Storage Instructions
These flourless peanut butter chocolate cookies will keep airtight at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months.
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Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup creamy peanut butter, I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter – see below *
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)
Instructions
- To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary.
- Add the baking soda and beat to incorporate.
Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down. - Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough.
- Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers.
- Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
Notes
- *Although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading.
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Peanut Butter Cookie Recipes:
Did you know that I wrote a Peanut Butter Cookbook? It contains 100+ recipes that feature peanut butter as the key ingredient!
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Peanut Butter Blossom Cookie Bars — Just like the classic cookies except made as cookie bars rather than individual cookies. Bars are faster, easier, there’s no dough to chill, they’re made in one bowl, and you don’t need a mixer!
Monster Cookies — My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&M’s makes both kids and adults reach for just one more cookie! Fast, EASY, soft, perfectly chewy, and they’ll become a family FAVORITE in no time!
Flourless Peanut Butter Cookies — Soft, chewy and they’ll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!
Soft Peanut Butter Pudding Cookies — These chocolate-dipped peanut butter cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough! Dipping them in dark chocolate makes for the PERFECT flavor combo!!
oh my goodnesss Averie these look ridiculously crazy deliciously good….no flour…no eggs…i am so intrigued…can’t wait to try these…and you crack me up with detesting crunchy peanut butter. as a kid i loved loved cruncy peanut butter…no in my “old” age creamy is the only way to go.
I actually don’t mind crunchy PB for just like…eating off the spoon :) And I like nuts on their own. And in the very rare recipe, crunchy can work. Like if we’re talking a super crunchy nobake cereal bar or something. But if it’s in a soft, smooth cookie, smooth please :)
Sorry my brain was melting down with pleasure, any other cookie.
This recipe is insanely good! This is my cookie nirvana, I will never eat any another cookie than these ones.
So glad that you made them and that you’re in cookie nirvana! I love them that much, too! :)
Thanks for explaining the whole chip vs. chocolate chunk thing. Now I fully understand why I’m obsessed with chunks instead of chips in cookies. Those gross stabilizers… :)
Amazing cookies by the way. Love that there’s no flour!
Stabilizers cause the chips to be resistant to melting too in the micro for anything that calls for them. That’s why heating in bursts and finessing them is necessary. Or else they scorch before they really melt, due to the stabilizers. Some brands are worse than others, or more melt-resistant! They do have their purpose, but so often, I really prefer chunks/bars.
These are amazing!!! I’m in love! I blogged about this recipe and linked it to your site here. I made these just as they are, and then I’ve also made an egg-free version for my neighbor. Her daughter can’t have eggs, and these are too good to live without. So if anyone needs an egg free version, visit http://www.thatfamilywiththecats.blogspot.com for that. But boy, oh boy! These are scrumptious as they are!
I am so glad that you made them and you’re so happy! and that your friends/family are happy too! And look at you, making an egg free version and giving it to your neighbor’s daughter…that is so sweet! Thanks so much for coming back and LMK you made these and are so pleased. YAY!
Maybe this has been commented on, but isn’t brown sugar basically the same as white sugar nowadays. I hear it is white sugar with molasses added back in. I still love these cookies. Usually make the white sugar version. I want to try this version. But still a lot of sugar. When I have reduced the sugar in the past it changes the texture of the cookie too much.
Right, brown sugar is granulated sugar with molasses. Dark brown sugar is the same, with more molasses. I’m sure commercially made sugar has all kinds of things added to it but if you’re in a jam at home 1 c of granulated + 1 tbsp molasses gives you brown sugar, and 3 tbsp of molasses gives you dark brown. I’m sure you can google for everything else you’d want to know about it.
I am sorta new to baking and I was wondering if it might be possible to use apple sauce instead of the egg. I have a friend that is on a special diet and I am always trying to find yummy things to make so she can eat some sweet treats at potlucks too. Thanks!
In some recipes, it’s possible. But not in this one. The egg is the only binder. There is no flour. Applesauce would create slop. You can google vegan PB cookies; there won’t be eggs in them. But there will be flour. Whereas mine has no butter, no white sugar, and no flour.
I had my doubts when I saw the dough but as I stand here eating this chewy, chocolatey, crispy-edged cookie, all doubts are erased. Yum! Pinned!
So glad you’re enjoying them and thanks for the pin! I know, it’s always like…no way this is going to work every time I see the dough. But it does! Glad you’re a believer now :)
Thank you for the quick response! I will mull it over. Perhaps, try both. Thanks.
Please keep me posted – Im curious now if you do a side by side trial!
Hey Averie. I’m going to make these today or tomorrow and I will try it both with the light brown and dark brown sugar and let you know how the dark brown sugar ones turn out. You know how I love my dark brown sugar! I will be the Guinea pig and let the kids be the testers! I cant wait for these :)
For these, I honestly think light brown sugar is going to be the best call. If you love dark brown sugar and want that flavor, make these! https://www.loveveggiesandyoga.com/2013/02/soft-batch-dark-brown-sugar-coconut-oil-cookies.html
But for the PB cookies I like light brown. But of course, do what you love! LMK!
Hello. I have Dark Brown Sugar already opened… can I use that, instead of the Light Brown Sugar? Should I use less? Thanks. ~ Justin
It has a higher molasses content than light brown, and I do recommend light brown and haven’t tested it with dark. That said, I wouldn’t use less because you need the volume/bulk, but just know your cookies will take more molasses-ey make with it and will be darker. Not a bad thing but know what you’re getting into it. If you try them, please write back and LMK how it goes!
These look ridiculously amazing!!!
These. Look. Incredible. Pinned. There’s nothing more to say :-)
Thanks for the Pin. And the super sweet sentiment :)
Holy moly these look so gooey and warm and melty and absolutely to die for. Actually drooling over this.
eatwelltraveloftenblog.blogspot.com
They are exactly what you just described! And thanks for all your comments!
All the food holidays crack me up. At least everyday is a holiday! These cookies look dangerously yummy! I recently made flourless pb cookies with homemade pb but they didn’t look nearly this good. I’ll have to revisit them with regular pb.
Yeah you can’t use homemade PB in cookies like this without flour with good results. It can be done; I’ve seen some pics of success, but I don’t have success and don’t want to waste my precious homemade PB and keep trying. This is a situation where some Jif, Skippy, Peter Pan, etc is perfect!
You should try again Avery, I’ve been making really delicious pb cookies with:
1 cup natural peanut butter
1 egg
1 cup sugar (white or brown)
1 tsp vanilla
Chocolate chips (optional)
Bake at 375 for about ten minutes
I find you really need to mix well and make sure they cool. They are SO yummy, and slightly healthier than those with conventional PB. Maybe try a different natural pb?