*This post was originally published on 01/14/13. Images updated 07/06/16.
I don’t know about you, but I like to have a cookie recipe on hand that takes less than 30 minutes from the time that I start gathering the ingredients to the time that the cookies are coming out of the oven. While I suppose it depends on how long it takes you to gather together your ingredients, these flourless peanut butter chocolate chips cookies are just that recipe. 7 ingredients and 1 bowl. . .that is all!
Plus, they contain peanut butter and chocolate. . .one of the best combinations for cookies! If you have a divide in your house over whether crunchy peanut butter or creamy peanut butter is the best, this recipe is easy enough that you can make a batch of both and make everybody happy! 🙂
Oh, and if you are cookie dough (snitching some dough before you add the egg would of course be healthier) eating kind of person, this dough is for you! Highly addictive. . .you may not get 18 cookies. . .just letting you know. . .
- 1 C no-stir natural (or regular) peanut butter, creamy or crunchy
- ½ C sugar
- ¼ C brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ⅓ C chocolate chips
- Preheat oven to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat/stir together peanut butter, sugars, baking soda, salt, and egg until well-combined. Stir in chocolate chips.
- Take a rounded tablespoon full of dough and shape it into a ball. Place on prepared baking sheet and lightly press down to flatten slightly.
- Bake for 9-11 minutes, or until cookies turn light golden brown. Allow cookies to cool for 5 minutes on baking sheet before removing to a wire rack to cool completely.
- Store cookies in an airtight container.
This recipe is adapted from Martha Stewart.