These Peanut Butter Chocolate Chip Cookies have a super soft inside and crisp edges They are full of peanut butter flavour and loaded with chunks of chopped chocolate. The cookies are only 5 ingredients and require no chill time! They also are dairy-free and gluten-free!
If you want to try more peanut butter recipes, check out my Reese’s Peanut Butter Cookies, Peanut Butter Stuffed Cookie Cups, or Peanut Butter Stuffed Chocolate Cookies.
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Why you'll LOVE this recipe
- 5 ingredients.
- 10 minute prep time.
- One bowl recipe, no electric mixer required.
- Mega soft cookies.
- Dairy and gluten free!
- Loaded with chopped chocolate chunks.
- Any peanut butter chocolate lovers dream.
Key Ingredients
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Brown sugar: I used light brown sugar, but dark brown works as well. I wouldn't recommend white, as this is a minimal ingredient recipe and the brown sugar helps bind the cookies together.
- Chocolate: I used an entire 100g dark chocolate bar and chopped it up. You may also use chocolate chips or chunks.
- Egg: Remove from the fridge 2 hours before baking or the night before.
- Peanut Butter: Use creamy peanut butter. Natural peanut butter is too runny.
Step by Step Instructions
Here is how to make and bake these 5 ingredient peanut butter chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Preheat the oven to 350°F/175°C and line a baking tray with parchment paper.
Step 2: Add the brown sugar and egg into a bowl and whisk for one minute. The mixture should turn a paler colour, and there will be no brown sugar clumps showing.
Step 3: Add in baking powder and peanut butter. It'll be best to switch over to a wooden spoon or spatula for this step. Fold it until a soft dough forms.
Step 4: Add in chocolate and continue mixing.
Step 5: Use a 2 oz cookie scooper. Scoop 2-3 tbsp per cookie onto the baking tray. The dough will be extremely soft, so you won't be able to roll them out with your hands. Instead, scoop or spoon it onto prepared baking tray and gently form the cookie with your fingers. The cookies should be tall, as they spread quite a bit in the oven.
Step 6: Bake for 9-10 minutes. Remove from the oven and allow to sit on the tray until cool. The cookies will continue to bake from the warmth! Now would be the time to add extra chocolate chips and sprinkle sea salt if desired.
Expert Baking Tips
Here are five awesome baking tips from my kitchen to yours
- Creamy peanut butter must be used. Natural is too runny.
- Chopped chocolate will get you that ooey gooey goodness we all so love. Chocolate chips on the other hand, carry ingredients that don't allow them to fully melt in the oven.
- Immediately after baking, top off with extra chocolate pieces. This will give you that bakery style look. Also sprinkle sea salt on top once slightly cooled.
- Stuff the cookies by pressing large chocolate chunks into the dough before baking. This will make the inside extra soft and full of melted chocolate.
- Spreading problem? If they’re spreading to much, place into the refrigerator for an hour.
Check out these other recipes
- Strawberry Rhubarb Sour Cream Streusel Muffins
- Easy Carrot Muffins
- Strawberry Rhubarb Breakfast Cake
- Brown Butter Toffee Chocolate Chip Cookie Cups
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5 ingredient Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup brown sugar
- 1 egg room temperature
- 1 cup creamy peanut butter
- 1/2 tsp baking powder
- 1/2 cup chopped chocolate
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper or a silicon baking mat.
- In a bowl, add in the brown sugar and egg and whisk for 1 minute until a pale colour emerges and there are no brown sugar clumps.1 cup brown sugar, 1 egg
- Switch to a spatula. Add in peanut butter and baking powder and fold in until a soft dough forms.1 cup creamy peanut butter, 1/2 tsp baking powder
- Add in chocolate and mix.1/2 cup chopped chocolate
- Using a medium cookie scoop, scoop 2-3 tbsp per dough. Roll into balls and place onto the parchment paper. They spread a good amount so make sure to roll the balls tall and narrow. Bake six cookies at a time for 9-10 minutes.
- The cookies will appear super soft in the middle when time is up. You'll know it's ready when the outside is a golden brown colour. The cookies will continue to bake on the baking tray once removed from the oven.
- Allow to cool completely on the tray and enjoy!
Jackie says
You say in blog post but not recipe direction that egg should be room temperature. Should the egg be room temperature? Thank you
Ania says
Hi Jackie! Yes, the egg should be at room temperature.