*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.