Soft, chewy and ready in 12 minutes, these peanut butter chocolate chip cookies are a winner! No fancy mixers are needed- just one bowl and four ingredients.
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
* 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: Leftover cookies will keep well at room temperature in a sealed container for up to one week. To keep them longer, store them in the fridge for up to two weeks.TO FREEZE: Place the cooled cookies in a ziplock bag and store them in the freezer for up to 6 months.