Peanut Butter Chocolate Chip Cookies

Soft, chewy, and ready in 12 minutes, my flourless peanut butter chocolate chip cookies are a winner! No fancy mixers are needed- just one bowl and four ingredients. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 12

Total Time 12

Servings servings

Calories 195kcal

Author Arman Liew

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.

Video

Notes

* You can substitute this for almond butter, cashew butter, sunflower seed butter, or tahini.

** White sugar, brown sugar, and coconut sugar all work.

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.

Nutrition