Flourless Peanut Butter Chocolate Chip Cookies
These flourless peanut butter chocolate chip cookies are so easy to make with just 5 simple ingredients. They’re super delicious and completely irresistible, I promise you’ll love them!
I’ve taken my basic flourless peanut butter cookies and added chocolate chips. But somehow, it seems like a whole new cookie. And worthy of its own mention.
You’ll love the combo of chocolate and peanut butter, the cookie’s soft and chewy texture, and (maybe best of all) how EASY they are to make. Just 5 ingredients you have already in your kitchen, and no mixer required! When it comes to these peanut butter chocolate chip cookies, what’s not to love? And as an added bonus, this recipe happens to be naturally gluten-free.
Table of Contents
- Ingredients you'll need
- Mix-in options & substitutions
- How to make these easy peanut butter chocolate chip cookies
- Tips for this recipe
- More cookie recipes
- Get the recipe
Ingredients you’ll need
- Peanut butter (you can use crunchy peanut butter or creamy peanut butter)
- Granulated sugar
- 1 large egg
- Baking soda
- Mini semi-sweet chocolate chips
Mix-in options & substitutions
“These are simple to make and make wonderful cookies. For a little more flavor and body, add 1t. Vanilla extract, 1/2C chopped peanuts and 1/2C oats! The recipe as written is very good, but sometimes one wants something a little bit more. Thank you for this recipe! ⭐⭐⭐⭐⭐” —from reader Susan
This cookie recipe is so unique because it works with just these 5 basic ingredients. But feel free to get creative and add a few flavor boosters like vanilla and salt, or mix in mini M&Ms or chopped peanuts instead of some of the chocolate chips.
How to make these easy peanut butter chocolate chip cookies
- Mix ingredients in a bowl, no mixer required! Use a spatula or wooden spoon to combine the peanut butter, sugar, egg and baking soda to make a uniform dough. Then stir in the mini chocolate chips.
- Portion cookie dough and flatten. I like to use a cookie scoop to make sure they’re all the same size, then roll dough into rounds. These cookies won’t spread like traditional cookies, so use your fingers to flatten the cookie dough balls slightly.
- Bake. Place on a baking sheet pan lined with parchment paper and bake in a 350°F oven for about 8-10 minutes.
- Enjoy! And watch how fast these cookies disappear.
Tips for this recipe
- Natural peanut butter vs traditional processed peanut butter: I recommend traditional peanut butter (like Jif or Skippy) because it contains additional oil which will keep the cookies moist. If you use natural-style peanut butter, just know that your cookie may be a bit more dry and crisp.
- Use a kitchen scale to measure the peanut butter. There’s no measuring scoop to clean this way, and cleaning out peanut butter is kinda the worst. You’ll find my recipes include measurements in cups and grams.
- Do not over bake! These cookies are done when they look slightly puffed with some cracks. If you wait till the edges are golden brown, the cookies will lose their soft texture and instead will be crisp and crumbly.
- Store baked cookies in an airtight container at room temperature. They’re best enjoyed within a few days of baking.
- Cookie dough freezes very well. And it’s my favorite hack for fresh cookies whenever I want them. Simply take them out of the freezer, place on a sheet pan, and let them thaw a bit while the oven preheats.
More cookie recipes
Get the recipe
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup (270 grams) peanut butter , crunchy or smooth (traditional peanut butter preferred, like Jif or Skippy)
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking soda
- 1 large egg
- ¼ cup (43 grams) mini semi-sweet chocolate chips , plus more for adding to tops of cookies
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, combine the peanut butter, sugar, baking soda and egg. Stir in the mini chocolate chips.
- Shape into rounded tablespoons (I like to use a 1½ Tbsp cookie scoop for uniform size) and place on prepared sheet pan. Use your palm or the bottom of a glass to flatten the rounds into disks. Add more chocolate chips to the top of each cookie for better visual appeal, if you want.
- Bake until puffed and tops are starting to crack, about 8-10 minutes. Do not overbake! 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.
Notes
Recipe originally published in April 2015. Photos, instructions and tips updated in September 2025.
Can you freeze them after I bake them?
Was looking over your recipe to make sure I had all the ingredients and I noticed it calls for brown sugar but where the recipe is it shows granulated sugar! Hope people read recipe and see this mistake! But I have the ingredients and might make soon! Lokks yummy!
Oops! It should read granulated sugar, but you can honestly use either in this recipe and it will turn out great. Thanks for catching my error, it’s been fixed!
These are simple to make and make wonderful cookies. For a little more flavor and body, add 1t. Vanilla extract, 1/2C chopped peanuts and 1/2C oats! The recipe as written is very good, but sometimes one wants something a little bit more. Thank you for this recipe!
We love peanut butter biscuits and I have this time tested recipe that I always make. However, I made this recipe and we all loved it as equally. Thanks for sharing.
These are so yummy that I had to share them on my blog, all kudos to you! Here is the link: https://www.justlikeperfect.com/recipe/flourless-peanut-butter-cookie-bar/
So many fabulous goodies here, I’m gonna have to pull up a chair and browse 🙂
I love that you made them into wedges – so fun! Glad to hear you enjoyed the recipe. 🙂
These look delicious and so easy! Easy weeknight dessert. I am excited to try these babies.
Peanut Butter and chocolate is so perfect together. Of course, I think peanut butter goes with just about everything. Hmm. Now that I think about it, chocolate goes with just about everything too. 🙂
Can’t believe I’ve missed the recipe for these scrumptious flourless cookies! I’m all about super simple and quick cookies like these and I’m already sure everyone around here will love them 🙂
xo, Elisa
I’m loving all your new photos of Moab! Now I want to come visit and please make me these cookies. Pretty please….
I saw these on Instagram and was hoping you’d post the recipe soon! That perfectly crackled cookie top is calling my name!
I made these yesterday following a different (Pinterest) recipe. The size cookie it recommended was too large and difficult to bake. These look perfect and the taste is delicious!
I’m always up for peanut butter cookies and these look like they’re made with such simple ingredients! They’re beautiful 🙂