Peanut Butter Chocolate Chip Cookies

With crisp edges, chewy middles & just 6 ingredients, these peanut butter chocolate chip cookies are one of my absolute favorite treats.

Peanut butter chocolate chip cookies

Ok, guys, get ready: you’re going to fall in love with these peanut butter chocolate chip cookies.

Let me tell you why: This peanut butter cookie recipe comes together in one bowl, it uses 6 ingredients, and it results in decadent, soft, pillowy cookies that are lightly crisp on the outside. These little guys are flourless, and they’re sweetened with coconut sugar, so they’re secretly on the healthy side too.

This peanut butter cookie recipe comes from my friend Kathryne’s new book Love Real Food. Her blog, Cookie and Kate, is one of my favorite vegetarian blogs to read, and she is one of my very best blog friends. If you aren’t following her, you should – she makes delicious, attainable vegetarian food, and her first cookbook, Love Real Food, is a real stunner. I’ve read it cover to cover, and I have one tip for you: don’t read it while you’re hungry! I drooled over recipes like Roasted Eggplant Lasagna, Chickpea Tikka Masala, and Fresh Greek Nachos before stopping at her gorgeous peanut butter chocolate chip cookies.

Peanut butter cookie recipe ingredients

Flourless Peanut Butter Chocolate Chip Cookies Ingredients

If you’re asking, “What?! How can you make flourless peanut butter cookies?”, let me calm your fears. In fact, I actually think peanut butter chocolate chip cookies are better without flour, as peanut butter, eggs, and sugar give them a lovely structure on their own. They’re never too dry, but they’re crisp on the outside and soft and chewy in the middle. And for all you gluten-free readers, they’re the easiest gluten-free cookie recipe I know. Here’s what’s in them:

  • Coconut sugar gives these flourless peanut butter cookies a nice, soft structure and caramelized sweetness.
  • Eggs make them soft & puffy.
  • Vanilla extract adds depth of flavor.
  • Sea salt makes the nutty, sweet flavors pop.
  • Creamy peanut butter gives them bold nutty flavor and richness. Be sure to use well-stirred natural peanut butter here!
  • And chocolate chips dot these cookies with gooey, rich, chocolatey pockets.

That’s it! Let’s bake.

How to make peanut butter cookies

How to Make Peanut Butter Cookies

These easy peanut butter cookies are so delicious and SO quick to make. Just follow these simple steps:

  1. Stir together the sugar, eggs, vanilla, salt, and peanut butter until the batter is thick and totally smooth.
  2. Fold in the chocolate chips!
  3. If you want mounded cookies like the ones in the picture, chill the dough for 15 minutes.
  4. Then, scoop heaping tablespoons of the dough onto parchment-lined baking sheets and bake in a 350-degree oven until they’re golden on the edges and a little underdone-looking in the middle.
  5. Now for the hard part: let the peanut butter cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

Time to eat!

Peanut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookies Recipe Variations

Want to change up these easy peanut butter cookies? Here are a few suggestions:

  • Make vegan peanut butter cookies by omitting the eggs and using vegan chocolate chips. Kathryne notes that the egg- free cookies will be lighter and have a meringue-like texture that’s slightly gritty.
  • Skip the chocolate chips and make straight-up peanut butter cookies. They’re still great.
  • If you don’t have coconut sugar on hand, use whatever granulated sugar you do have. White sugar, brown sugar, or a mix of both will work here.
  • Use crunchy natural peanut butter for extra-peanutty cookies.
  • For classic-looking peanut butter cookies, roll the dough into balls instead of using a cookie scoop. Then, use a fork to lightly press down the dough balls and make a criss-cross pattern on their surfaces.

Let me know what variations you try, and go get yourself a copy of Love Real Food!

Kathryne's Peanut Butter Chip Cookies

If you love these flourless peanut butter cookies…

Try my oatmeal cookies, sugar cookies, shortbread cookies, or pumpkin cookies next!


5.0 from 2 reviews
Peanut Butter Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
These soft and chewy peanut butter chocolate chip cookies are from Love Real Food by Kathryne Taylor. Reprinted with permission from the publisher.
Author:
Recipe type: Dessert
Serves: 42 small cookies
Ingredients
  • 2 cups lightly packed coconut sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 jar (16 oz.) natural creamy peanut butter (1¼ cups)
  • 1 cup bittersweet chocolate chips (60% cacao)
Instructions
  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
  3. Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you'll need for mixing in the chocolate chips, anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
  4. For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
  5. Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a wire rack to cool completely. Repeat with the remaining dough.
  6. These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.
Notes
Make these vegan by using vegan chocolate chips and omitting the eggs. Kathryne notes that egg free cookies will be lighter and have a more meringue-like texture that's slightly gritty.

 

38 comments

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  1. Patricia
    05.15.2017

    These cookies look delicious! One question… since I am not a fan of coconut sugar, is there a suitable alternative? Thanks!

    • Jeanine Donofrio
      05.15.2017

      Hi Patricia, I’m pretty sure regular sugar or raw cane sugar would work too!

  2. Cathy Seto
    05.15.2017

    So essentially, it’s baked peanut butter, sugar and chocolate chips???

    • Jeanine Donofrio
      05.15.2017

      yep (and eggs) but they turn into cookies once baked – really delicious.

    • Cathy
      05.15.2017

      Wow…firstly you are fast in responding! 🙂
      And, the 2nd WOW to how clean this is!! I am curious to try this with my powdered peanut butter and add in my own coconut oil (throw it in the blender). I’ll let you know how it goes! I’m so excited!!

  3. Catherine
    05.15.2017

    Can’t wait to try these! I LOVVVVE both “Love and Lemons” and “Cookie and Kate”! I have your Love and Lemons cookbook and I’m excited for the arrival tomorrow of my copy of “Love Real Food”!!❤️ Thank you Ladies for keeping us healthy and clean in our eating and always so bountifully beautiful in color!

    • Jeanine Donofrio
      05.17.2017

      aw, thank you for your sweet comment, I know you’ll love her book too 🙂

  4. Ordered! Thanks for the tasty reminder to grab this book. So nice to hear bloggers supporting each other. I looOOoove both of your blogs!

    • Jeanine Donofrio
      05.17.2017

      thank you! I know you’ll love her book too 🙂

  5. I AM a pb lover like you so yesss I love these cookies! I can imagine how soft and chewy and just full of pb deliciousness they are!

    • Jeanine Donofrio
      05.17.2017

      they are very peanut buttery – I hope you love them!

  6. Butterling
    05.16.2017

    Can I use peanut butter without hydrogenated oils in this recipe?

    • Jeanine Donofrio
      05.16.2017

      yes, i used natural peanut butter. If you use un-salted peanut butter add an additional 1/4 teaspoon of salt to the recipe.

    • Jeanine Donofrio
      05.17.2017

      thanks Pamela!

  7. Maria from almostproperly.com
    05.16.2017

    I love her blog!! Excited for the book as well:) Those cookies look delicious! Peanut butter and chocolate chip are the best of both worlds!!

    • Jeanine Donofrio
      05.17.2017

      I think you’re going to really like the book and the cookies 🙂 xo

  8. Mailinh
    05.16.2017

    Adding this to my “to bake” list. 🙂

    • Mailinh
      05.16.2017

      Jeanine–Just baked these and…YUM! They’re like inside-out buckeyes. Thank you for sharing the recipe. :0)

  9. Lisa
    05.16.2017

    I suppose you could substitute aquafaba for the eggs to make it vegan. Definitely going to try this one!

    • Jeanine Donofrio
      05.17.2017

      Let me know how it goes!

  10. Rahul Gandhi
    05.18.2017

    So neat! And those cookies sound delicious. 🙂

  11. What great advice! You might not know it, but you are my blog friend! LOL. Love Katherine…and these cookies. Weekend project!

  12. Christine Whittington
    05.21.2017

    I made these cookies last night and they are the most delicious ever! They taste a little like peanut butter fudge with chocolate chips!

    Here is a huge advantage that does not apply to most L & L readers: I live in Leadville, Colorado, which has an altitude of 10,200′ . Cooking is tricky, especially baking (and beans and pasta, but that is another story). These cookies completely sidestep the altitude adjustment issue because they do not have any leavening (except eggs) and do not rise–just get a little puffy. Just take them out of the oven when they appear to be just a tad underdone and the are perfect! Awesome! Awesomely perfect! These will be my go-to cookie for every event requiring cookies, forever and ever Amen!

  13. Lindsay Kreft
    05.21.2017

    Inspired! Thank you so much!

  14. Thuy
    05.21.2017

    Should we adjust the sugar (granulated sugar) amount if we use regular semi-sweet chocolate chips?

    • Jeanine Donofrio
      05.22.2017

      Hi Thuy, I haven’t tried so I can’t say how reducing the sugar might change the texture.

  15. Tiffany from parsnipsandpastries.com
    05.22.2017

    Such a nice story 🙂 Blogging really is a labor of love isn’t it? And it really does take time, piece by piece, little by little. But making connections (whether it’s with readers or other bloggers) is what it’s all about! Both your blog and C&K are two of my favorites. These cookies look divine!

    • Jeanine Donofrio
      05.22.2017

      thank you, Tiffany!

  16. Nicole
    05.22.2017

    Has anyone tried to swap almond butter for the peanut butter?

    • Jeanine Donofrio
      05.22.2017

      Hi Nicole – in her book Kathryne says that almond butter will work!

  17. Jane
    05.23.2017

    These look delicious, going to make them tonight!
    Question: any idea of the calorie count? Thanks in advance.

  18. Kate from cookieandkate.com
    05.24.2017

    Jeanine, thanks again for this post! Your cookies and photos look SO good. See you next week!

  19. Kacy from library.uonbi.ac.ke
    06.05.2017

    Looking delicious

  20. Didi
    07.27.2017

    These cookies look delicious. I need a new choc chip cookie recipe so I’m going to try this on the weekend. I liked reading about when you started out!

    • Jeanine Donofrio
      07.27.2017

      Thanks Didi – I hope you enjoy the cookies!

  21. Edmary
    12.13.2017

    Can I freeze these whether prior to baking to save for another day or post-baking? The mix makes too many and I’m worried I’ll eat them all!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.