Flourless Peanut Butter Chocolate Chip Cookies

It has been raining allll day today. When I got home, I was wet and cranky, and the only way to cheer myself up was to make a batch of flourless peanut butter chocolate chip cookies from my girl Averie Cooks.

Peanut butter and chocolate are a winning combination that will cure your rainy day blues, I promise.


And they only have six, already-in-your-pantry ingredients!

First, place your egg, peanut butter, brown sugar, and vanilla extract in a medium bowl.


Blend it on medium speed until well mixed. The dough will look very crumbly, but don’t worry that’s normal!


Next, beat in your baking soda until well mixed. Then, use a rubber spatula or your hands to incorporate your chocolate chips. The mixture will be crumbly and might not want to stick together, but just keep working it until you end up with a well-formed ball.


I used natural peanut butter, that’s why mine looks so oily. But feel free to use any peanut butter you have in the house. I normally use Skippy or Jif, but this was all I had on hand and I NEEDED COOKIES.

Drop a heaping tablespoon worth of dough and form into a ball, pressing each ball down with the bottom of a glass to help the cookies spread. This batch should get you 12 medium sized cookies, and will fit on one baking tray.


Now, here’s the hard part. Place the cookie sheet in the fridge for one hour to firm up the dough. It’s important you keep them in there for a full hour, unless you want an oily mess when you bake ’em.

Pop them in a 375 degree oven for 9-11 minutes, let cool for 15, and enjoy!




1 cup creamy peanut butter (or crunchy, if you prefer)
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1 cup semi-sweet, dark, or bittersweet chocolate chips


  1. To the mixing bowl of a hand mixer, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated.
  2. Add the baking soda and beat to incorporate.
  3. Add the chocolate and mix with a spatula to incorporate.
  4. Using a tablespoon form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Place mounds on a large plate, flatten mounds slightly, and refrigerate for at least 1 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart and bake for 9-11 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 8 minutes and I recommend not baking longer than 11 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard.
  6. Allow cookies to cool on the baking sheet for 15 minutes before removing and transferring to a rack to finish cooling. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.



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