It’s as if making chocolate chip cookie is not easy enough, it’s even made easier with this flourless peanut butter chocolate chip cookie. This is a one bowl, no machine needed and only 6 ingredients and it can be done in less than 30 minutes! Don’t you already love this cookie? I fell in love with this cookie the moment I read how easy it is to make it and now it became my go to instant cookie.
It’s always good to have a simple recipe like this, something that I can do so quickly and wouldn’t require any planning at all. It’s like my spur of the moment baking when I’ll just jump out of bed and go the kitchen and whip it up. That’s actually what happened when I made this cookie. It was almost close to midnight, I cannot sleep and so I went to the kitchen to make this cookie, and I did not even worry that I will be waking up my neighbors because of the noise of the mixer, because I don’t even have to use one. Everything was done manually, but it was easy breezy.
So it’s simple and easy, but does it taste good? Of course! Even without butter this cookie was creamy, thanks to the peanut butter. Then of course there’s still plenty of chocolate chip because it’s not chocolate chip cookie without chocolate chips, right? And besides peanut butter + chocolate chip are partners for life, they are meant to be together. Since there is no flour and mostly peanut butter, there is slim chance of getting a tough cookie and it’s easier to maintain the moisture of the cookie. Peanut butter has plenty of oil in it, so that alone was enough to keep the cookie moist and soft, but not crumbly.
One important thing about this cookie, you have to handle it with care, and a little patience and self-control is needed. The cookie will still be softer than a normal cookie that uses flour, it will almost look like it is under bake but it’s not. It just needs time to cool down so that it hardens a little bit. So don’t hurry in transferring it into a cooling rack, wait about 5 minutes then use something flat surface to transfer each piece to the cooling rack. Don’t pick it up with you bare hands as it could break. I will not keep you any longer, let me show you how I made this. Let’s get started!
1/2 cup (120g) creamy peanut butter or chunky peanut butter
- 1/4 cup (50g) granulated sugar
- 3 tbsp (40g) packed light-brown sugar
- 2 tbsp beaten egg ( 1 Large egg is usually 3-4 tbsp)
- 1/4 tsp baking soda
- 1/4 tsp salt ( I used fine salt)
- 1/2 cup (85g) dark chocolate or milk chocolate chips or mixed of both
Note: This recipe is safe to be double for a larger batch of 10-12 pieces. Use 1 whole egg and 1/3 cup of brown sugar and double the measurement for the rest of the ingredients.
Preheat oven to 350F. Line baking sheets with a silicone baking mat or parchment paper.
In a mixing bowl, manually mix together peanut butter, granulated sugar, light brown sugar, salt, egg and baking soda until well blended and smooth and the sugars are almost dissolved. If you can still feel the granules of the sugar when you rub the dough, continue mixing few more strokes until it gets a smoother texture.
Stir in chocolate chips until distributed.
This is the final cookie batter, it’s thick.
Divide batter into 5 portions (or 6), I used medium size ice cream scooper for even size. Drop dough onto prepared baking sheets, spacing cookies 2-inches apart. Use a fork to slightly flatten each cookie to give a classic peanut butter cookie look. This step is also important because the cookie doesn’t spread as much.
Bake in preheated oven for 14 minutes. If you want to make a smaller cookie (6 pieces) reduce the baking time to 12-13 minutes.
Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
Store cookies in a single layer in an airtight container, they are somewhat delicate so don’t just toss them into a bag or they can break apart.
Makes 5 large cookies
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Recipe Adapted from Southern Living