With our busy lives, sometimes finding time for extra things like baking homemade cookies can be challenging. Whether your pantry is running low or your fridge is looking a bit empty, this one-bowl Peanut Butter Chocolate Chip Cookie recipe is your savior. All you need is peanut butter, eggs, brown and white sugar, and chocolate chips. It’s perfect for those last-minute gatherings or when you’re just craving some fresh-from-the-oven cookies. And the best part? t requires only one bowl to mix the simple ingredients, which means easy cleanup for me!
Why You’ll Love This Recipe
Gluten-free, protein-packed, and oh-so-chocolatey, these cookies are adaptable to many personalized add-ins. It has already been said, but it has to be emphasized: 5 ingredients, 5 steps to make them, require only one bowl for mixing, and they can be ready in as little as 15 minutes!
I must admit, I was at first skeptical when I saw this recipe from Erin, the blogger of Dinners, Dishes, and Desserts. This recipe was supposedly so easy that even I, who rarely does any American baking, could master it in one go. It seemed ridiculous to me that this recipe did not call for all-purpose flour, baking soda, baking powder, or butter. In fact, it uses almost none of the common cookie-making ingredients. I was pleasantly surprised with how truly easy it was and how delicious it turned out. The perfect combination of peanut butter flavor and semi-sweet chocolate chips is otherworldly.
Ingredients for Peanut Butter Chocolate Chip Cookies
Here are the very basic ingredients. These cookies are fabulous just the way they are; use the ‘Tips and Techniques’ section to personalize them to your taste.
Extra crunchy peanut butter (Jif and Skippy both work great) Egg Brown sugar and white sugar Semisweet chocolate chips — Dark chocolate chips or milk chocolate chips will work great too.
Cookie Baking Steps
Storage Tips
Store your cookies in an airtight container at room temperature for 2-3 days. These cookies will store well in the freezer, too. Use an air-tight container, and they will last 6-8 weeks without issue.
Recipe Tips and Techniques
From Erin’s original recipe, I adapted things a bit by using some brown sugar instead of only white sugar. I find that brown sugar adds a caramel taste, which my family loves. I also used crunchy peanut butter as we liked the crunchy nut texture. Other than that, the recipe is so simple that I had nothing else to add. They were scrumptious! Thank you, Erin, for this peanut butter cookie recipe!
Chocolate chips can be replaced by pretty much any chocolatey replacement you can dream up: chopped-up M&M’s, white chocolate, and more. Nuts are a naturally great addition. Walnuts, pecans, macadamia nuts, and, of course, peanuts would work well. Chop up your choice of nuts and add them to the recipe at the same time as the chocolate chips. Sugar can be replaced with honey, although the cookie consistency will change a bit. You will note that there is no salt in this recipe. This is a result of most peanut butter already having enough salt in it. If you plan to use an all-natural peanut butter with no salt, you may wish to add a tiny pinch of salt to the recipe. A teaspoon of pure vanilla extract would complement the chocolate nicely, and a tablespoon of molasses would be a nice addition if you are using additional nuts in the recipe.
Almost no Tools or Appliances Required
The kitchen requirements are just as simple as the ingredients for this recipe. Making the best peanut butter chocolate chip cookies does not have to be complicated, it turns out.
A mixer (stand mixer or stainless-steel bowl and hand mixer) Spatula for scraping the bowl or mixing in any extra ingredients you might decide to add. I highly recommend a cookie scoop (A smaller version of an ice cream scoop). Parchment paper for your baking sheet or a silicone mat makes the transfer of the finished cookies that much easier.
More Delicious Cookies to Enjoy
Matcha Cookies Meyer Lemon Cookies Butter Cookies Black Sesame Cookies Chocolate Chip Cookies with Nutella
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