Introduction
You get all the classic flavor of a perfect peanut butter cookie with a wonderfully dense, chewy texture—all without a single scoop of flour. This recipe is incredibly simple, requiring just one bowl and a few pantry staples to create rich, satisfying cookies that are packed with peanut butter and chocolate in every bite.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 18 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 teaspoon baking soda
- 1 egg
- 1 egg yolk
- 1/2 cup finely chopped dry roasted peanuts, divided
- 1/2 cup mini chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the creamy peanut butter, sugar, baking soda, egg, and egg yolk. Mix with a wooden spoon or spatula until fully blended and smooth.
- Reserve 2 tablespoons each of the chopped peanuts and mini chocolate chips for topping. Fold the remaining chopped peanuts and mini chocolate chips into the cookie dough until evenly distributed.
- Scoop dough by the tablespoon and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each ball with a fork in a classic criss-cross pattern.
- Press the reserved chopped peanuts and chocolate chips onto the tops of each cookie.
- Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Variations
- No Fork Criss-Cross: For a chunkier look, simply press the dough balls down slightly with the palm of your hand and skip the fork pattern.
- All Chocolate: Omit the chopped peanuts from the dough and use a full cup of mini chocolate chips for an ultra-chocolatey version.
- Salted Peanut Butter: Use salted creamy peanut butter and sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking.
- Cookie Sandwiches: Once cooled, spread a small amount of additional peanut butter or a dollop of chocolate frosting between two cookies to make a sandwich.
Tips for Success
- Use a standard, store-bought creamy peanut butter for best results. Natural peanut butter that separates may alter the dough consistency.
- For consistently sized cookies, use a #40 cookie scoop or a measuring tablespoon to portion the dough.
- Let the cookies cool on the parchment paper for a few minutes before moving them; they are very fragile when hot.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For a warm, fresh-from-the-oven experience, reheat a cookie in the microwave for 10-15 seconds.
FAQ
1. Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter. If you do, you may want to omit or reduce the additional chopped peanuts in the dough for texture preference.
2. Can I use a sugar substitute?
This recipe works best with regular granulated sugar. Liquid sweeteners or some substitutes may prevent the cookies from setting properly.
3. Why is there no flour in this recipe?
The cookies rely on peanut butter, egg, and baking soda for their structure, resulting in a rich, dense, and gluten-free treat.
4. My dough seems too sticky to handle. What can I do?
If the dough is very sticky, chill it in the refrigerator for 15-20 minutes. This will make it easier to roll into balls.
5. Can I use regular-sized chocolate chips?
Yes, but mini chips distribute better and are less likely to cause the delicate cookies to break. If using regular chips, you may want to chop them slightly.
6. Are these cookies gluten-free?
Yes, provided all your ingredients (especially the peanut butter and baking soda) are certified gluten-free, this recipe is naturally gluten-free.