Flourless Peanut Butter Chocolate Chip Cookies

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Flourless Peanut Butter Chocolate Chip Cookies | completelydelicious.com

Last Sunday our family finally had some free time to do some exploring around our new home in Moab. We chose a kid-friendly hike just minutes from our house and I loved every moment of it. I don’t know if I’ll ever get used to the beauty of this place.

Before we headed out the door I baked up a quick batch of flourless peanut butter and chocolate chip cookies for us to enjoy along the trail. I shared a photo on instagram and facebook and you guys went nuts. “We want the recipe!”

Well friends, here it is.

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Flourless Peanut Butter Chocolate Chip Cookies | completelydelicious.com

Flourless Peanut Butter Chocolate Chip Cookies | completelydelicious.com

It’s actually just these flourless peanut butter cookies with the addition of mini chocolate chips. I’m sure you’ve already seen this recipe floating around on the web, and I only wish I could take credit for it. It originally came from Gourmet Magazine and then made its way onto just about every food blog on the internet (including this one, see link above).

Only 4 ingredients. No mixer required. And it also happens to be naturally gluten-free. What’s not to love?

Flourless Peanut Butter Chocolate Chip Cookies | completelydelicious.com

If the recipe isn’t already in your arsenal, better add it now. The original recipe doesn’t call for chocolate chips, but now that I’ve put them in I don’t think I can ever go back. Peanut butter and chocolate just belong together, you know?

Flourless Peanut Butter Chocolate Chip Cookies | completelydelicious.com

Flourless Peanut Butter Chocolate Chip Cookies

Easy 5 ingredient peanut butter chocolate chip cookies!

Ingredients:

  • 1 cup (270 grams) natural style peanut butter, crunchy or smooth
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/4 cup (43 grams) mini semi-sweet chocolate chip cookies
  • Coarse sugar, for sprinkling (optional)

Directions:

  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine the peanut butter, sugar, baking soda and egg. Stir in the mini chocolate chips.
  3. Shape into rounded tablespoons and place on prepared sheet pan. Use your palm or the bottom of a glass to flatten the rounds into disks. Sprinkle with coarse sugar, if using.
  4. Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.
Recipe adapted from The Gourmet Cookbook.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.