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Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, mix together the peanut butter with maple syrup until combined. Fold through the chocolate chips.
Using your hands, shape the dough into a smooth ball. Divide the dough into 12 portions. Roll each portion of dough into a ball and place them on the lined baking sheet. Lightly press down on each one to form a thick disk.
Bake the cookies for 10-12 minutes, before removing from the oven and letting them cool on the pan completely.
Notes
TO STORE: Leftover cookies will keep at room temperature, covered, for up to five days. They can be stored in the refrigerator if you'd like them to keep longer. TO FREEZE: Place the cookies in an airtight container and store them in the freezer for up to six months.