Craving cookies but need something fast and easy? This 5-ingredient, one bowl peanut butter chocolate chip cookie recipe will exceed your expectations with its gooey, chewy deliciousness. It could possibly be the simplest chocolate chip cookie recipe you’ve ever made!
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!
Table of contents
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
- Preheat the oven.
- Combine all ingredients in a bowl or stand mixer, except for the chocolate chips.
- Once well combined, add the chocolate chips.
- Use a cookie scoop, teaspoon, or tablespoon to drop batter onto a baking sheet.
- Bake for 8-10 minutes.
- Transfer to a wire rack and wait for 5 minutes before enjoying.
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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5 Ingredient Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup extra crunchy peanut butter
- 1 large egg (50 g each w/o shell)
- ½ cup sugar (use ⅓ cup for less sweet)
- ½ cup brown sugar (use ⅓ cup for less sweet)
- ⅓ cup semi-sweet chocolate chips
Instructions
- Gather all the ingredients.
- Preheat oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). In a medium-size bowl, stir to combine the peanut butter, granulated white sugar, brown sugar, and egg. Add the chocolate chips and stir again.
- Using a cookie scooper or a 1 teaspoon measuring spoon, drop the batter onto a large baking sheet. Bake the cookies at 350ºF (180ºC) for 8 minutes or until lightly browned. I prefer crunchy cookies, so I bake for 9-10 minutes.
- Remove from oven and let sit on the tray for 5 minutes before placing them on a wire rack to cool. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store at room temperature for 2-3 days.
Notes
Nutrition
Hello,
Thanks for your different recipes. Already tried some of your cookies and they are really amazing.
I was wondering if we could prepare beforehand and then freeze this batter?
Hi Ketty!
Thank you for trying Nami’s cookies recipes! We are glad to hear you enjoyed it.
Most cookie doughs freeze well, so we think this will do too. But we haven’t tried it yet, so please let us know how it goes!😉
So easy and soooooo tasty. Im not a big fan of peanut butter and still found these perfect!
Hi Grace! I’m so happy to hear that. My daughter makes this often too. I’m not a big PB fan too, but this is pretty good, considering such a short ingredient list!
These came out great. They took a little longer to bake in my oven. My family enjoyed them and asked for more. Took these to a pot luck and they enjoyed them — none left to bring home. That’s a good sign. So easy too.
Hi Maven! Thank you so much for your kind feedback. I’m so happy this recipe was well-taken! 🙂
Hi Nami,
For this recipe, are we supposed to flatten the balls of dough before putting it into the oven? I’m finding that if I put it into the oven as balls of dough like your picture, even after 12 minutes of baking, they’re still in ball shape form, not like the pictures of your final result. Am I doing something wrong?
Thanks!
Hi Dora! I apologize for my late response. No, you don’t have to flatten the dough. Did you replace any ingredient in the recipe? The cookies should flatten themselves after you put them in the oven… Assume your oven is at the right temperature, I am not sure why yours didn’t. Maybe different brands of PB?
Hope you had a great holiday season! These cookies were just what we were looking for. We have a few friends who can’t have any gluten, so these were perfect for a treat to take to them. I added mini mnms chocolates for a little fun color. My house loves crunchy cookies too, so I baked just a little longer as suggested.
Hi Tai! I did. 🙂 Ohh mini M&Ms sounds so good! My kids will definitely love them!
I made this recipe twice 🙂 The second time I tried adding a little milk to make it less sweet and just a bit softer. Both times were really good! Thanks for awesome recipe~
Hi Kassie! Twice! 😀 So happy to hear you enjoyed these cookies and thank you for trying this recipe! 🙂
Just curious, doesn’t this recipe require any flour? And I wonder won’t it be too sweet with only sugars and egg and peanut butter? 😀
Hi Wen! That was my first reaction too! Surprisingly there is no flour included!!! It’s more like typical American cookies, so it can be a little too sweet for Asian persons’ taste for example, but we do enjoy these cookies. 🙂