Peanut butter and chocolate together are HEAVENLY! These are not your average peanut butter cookies, and they’re not your average chocolate chip cookies. These flourless peanut butter cookies call for a few simple ingredients that you already have in your pantry. The best part about this recipe is that it’s dairy-free AND gluten-free!
What makes an excellent peanut butter cookie? It has a soft and chewy center, with a crispy exterior. It’s also the type of peanut butter you use. I highly suggest using creamy peanut butter, but if you want a crunchier center, then crunchy peanut will work just as well.
When taking a bite out of a peanut butter chocolate chip cookie, you’re looking for that gooey and chewy center. The key is to chill your dough before baking. Once the dough is formed, it’s best to leave the dough in the fridge for about 30 minutes. Flourless peanut butter cookies tend to be really sticky, so chilling the dough first makes it much easier to handle. Once you take the dough out of the fridge, start scooping the batter onto your cookie sheet and then pop that into the freezer for about 10-15 minutes.
Do I really need to chill my dough?
You might think “Why do I even need to chill my dough?” or “I don’t have the time or space in my fridge or freezer.” That’s totally fine! I used to not chill my dough back in the day and my cookies would spread out more than I wanted in the oven. They would never keep their shape. Doing these steps will cause your dough to keep its shape. If you don’t have the space to keep an entire cookie sheet in your freezer or the bowl in your fridge, take the dough and wrap it in plastic wrap. Let the dough sit out at room temperature for about 10 minutes before handling it.
Flourless Peanut Butter Chocolate Chip Cookies
All you need is 5 ingredients to create these peanut butter and chocolatey cookies!
- 1 cup creamy peanut butter
- ¾ cup light brown sugar, (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips
Preheat your oven to 350°F and line a baking sheet with a silicone baking mat.
In a medium-sized bowl, add the peanut butter and sugars and mix to combine.
In the same bowl, beat in the egg and the vanilla. Mix until fully incorporated. Fold in your chocolate chips with a rubber spatula.
Cover the dough with plastic wrap and chill in the refrigerator for an hour.
Using a cookie scoop, scoop out the dough onto the cookie sheet keeping them at least two inches apart.
Bake for 10-12 minutes or until golden brown.
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For this recipe, it’s very important to not skip the “chill your dough” step. Skipping this step will cause your dough to spread out unevenly in the oven, leaving them hard and crispy.
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For a softer, gooey inside take the cookies out of the oven when the edges turn golden brown. If you want them a bit harder inside, leave them in 1-2 minutes longer.
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I use either honey roasted peanut butter or regular peanut butter, depending on what I have in my pantry at the time. They both come out excellent, except the honey roasted has a slightly sweeter taste. I wouldn’t recommend using natural peanut butter because the texture will be different, and you might need to adjust the sugar and peanut butter ratio.
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I use dairy-free chocolate chips for this recipe, but you can always use dairy chocolate chips or white chocolate chips. You can even cut up some baking chocolate and use the chocolate chunks instead.
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