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My one-bowl peanut butter chocolate chip cookies are SOFT, chewy, and ready in 12 minutes. They’re made with 4 ingredients, and you don’t have to chill the dough!
My family can never resist one of my peanut butter cookie recipes. From crispy peanut butter cookies, peanut butter oatmeal cookies, and peanut butter Nutella cookies, they don’t discriminate. How do I make them even better, though? Add chocolate.
There’s nothing wrong with simply dunking a chocolate bar in a jar of peanut butter (guilty), but making cookies is my preferred delivery method. For these peanut butter chocolate chip cookies, I start with a soft, chewy peanut butter cookie base, then fold in chocolate chunks that melt into pools of gooey chocolate.
Table of Contents
Why I love this recipe
- ONLY 4 ingredients. All you need is peanut butter, chocolate, eggs, and sugar.
- Diet-friendly. They’re dairy-free and gluten-free. And yes, you can even make them without eggs!
- Quick and easy. You don’t need to chill the dough, and they bake up in just 12 minutes.
- The best of both worlds. You get the peanut butter flavor in every bite, but with pools of half-melted chocolate throughout.
Key Ingredients
- Peanut butter. Don’t bother with any fancy, all-natural peanut butter. In fact, I prefer commercial brands like Jif or Skippy since they’re super smooth and blend nicely into the cookie dough. If you’re using a natural brand, stir it VERY well so there’s no separation.
- Granulated sugar. I used light brown sugar to make the cookies super moist and gooey, but if you prefer crisp cookies, use white sugar.
- Large eggs. Helps bind the cookies together and prevents them from spreading too much.
- Chocolate. I like to use semi-sweet chocolate chips and a chopped-up chocolate bar, so there’s plenty of chocolate in every bite.
How to make peanut butter chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. Combine all wet and dry ingredients in a medium bowl and mix until smooth.
Step 2- Shape. Using a cookie scoop, place 12 cookie dough balls on the baking sheet and press into a cookie shape. Top with extra chocolate chips.
Step 3- Bake. Bake the cookies until they’re golden around the edges. Let them cool on the tray.
Arman’s recipe tips
- Save time. Use a hand mixer or stand mixer with a paddle attachment to mix the dough.
- Don’t overmix the dough. The more you mix, the more fragile they’ll become.
- Chill the dough. If you prefer thicker, chewier cookies, refrigerate the dough for 2 hours.
- Use a 3 tablespoon cookie scoop. I find this is the best size for big, but not massive, cookies.
Variations
- Egg-free. Out of all of my egg substitutes, I prefer chia eggs, which you can make by combining 3 tablespoons of water with 1 tablespoon of chia seeds.
- Use a mix of different chocolates. For a more pronounced chocolate flavor, use half milk chocolate chips and half bakers chocolate chunks.
- Use a fork to create a criss cross pattern. For that classic peanut butter cookie ‘look.’
- Enhance the flavor. Add a pinch of salt or 1 teaspoon vanilla extract.
Storage instructions
To store: Keep the leftover cookies in an airtight container at room temperature for 4-5 days or in the fridge for up to 2 weeks.
To freeze: Place the cookies in a freezer bag and freeze for up to 6 months.
Frequently asked questions
The common culprits for dry peanut butter cookie dough are usually overmixing or not using the right peanut butter. Overmixing removes air, which makes for a dense and crumbly dough. For peanut butter, avoid all-natural brands, as the texture is inconsistent.
Unfortunately not. This dough has no flour or wheat, meaning it will crumble once it thaws.
More one bowl cookie recipes
- Cream cheese cookies
- Almond flour sugar cookies
- Healthy oatmeal chocolate chip cookies
- Dairy free cookies
Peanut Butter Chocolate Chip Cookies
Video
Ingredients
- 1 cup peanut butter *
- 3/4 cup brown sugar **
- 1 large egg
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add your peanut butter, sugar, and egg and mix well, until just combined. Fold through your chocolate chips, reserving a few to top the cookies with.
- Using your hands, form 12 balls of dough and place them on the lined tray. Press each ball into a slight cookie shape, topping each one with extra chocolate chips.
- Bake your cookies for 10-12 minutes, or until just golden around the edges. Remove from the oven and let cool on the tray completely.
Notes
Nutrition
Originally updated September 2023, updated and republished November 2024
4 ingredients all that I like. Amazing.
I will make this just will not use brown sugar as I never do sugars in my recipes. I like only hewlthy food.
This is a wonderful recipe. Can’t believe it works so well. These delicious cookies have become a family favourite!
Made three batches of these for the holidays, SO good.
Hello,
I haven’t made these yet, but I am wondering if I can reduce the sugar without compromising the consistency of the cookie considering there are only 4 ingredients ? Thanks !
Kel
I haven’t tried- You’ll need to experiment and see 🙂
Hi..could I use golden monk fruit granular instead of sugar?
You could try!
Do NOT use conventional sweetned PB. The first time I made these, they were sickeningly sweet. I remade with 100% peanut PB and used slightly less brown sugar than required and they turned out great!
OMG! My family absolutely loved these. They make a much needed treat for a family on a restricted diet due to my health issues. I will continue to make these for my family and introduce them to friends. Thank you so much!
Absolutely love these cookies, and the recipe couldn’t be easier. Love the way the dough quickly comes together – I popped the cookies into the oven and 12 minutes later, yummy cookies. Highly recommend this recipe to anyone and everyone. ♥️
Thank you for this recipe, I made it with hazelnut butter and it was so good.
Soooo good! I use sugar free crunchy peanut butter. And I sometimes chop up a bit of pecans and add those. I’ve found I need to bake them about 15 to 16 min. And they aren’t as good until they’ve cooled for several hours. But oh my goodness what a treat to eat. Thank you for a simple and great tasting recipe.