Our Go-To Cookies: Peanut Butter Chocolate Chip

by | Feb 24, 2010 | baking | 13 comments

While we do certainly make a lot of cookies here, and we try to go for variety, if we’re wanting some cookies now, we make these chocolate chip peanut butter cookies. They were originally from an “Everyday Food” magazine, I think. My mom gave me the recipe. I can’t find it online.

Here’s what I do know: they’re flourless, and butterless. They mix up so quickly that I’m often waiting for the oven to preheat fully when the cookies are ready to go in. And they make one batch of cookies — that is, two cookie-sheets-full, which is a nice small size, so you’re not overwhelmed with cookies, or with spending an hour at the stove swapping out cookie sheets (of course, sometimes I want to be overwhelmed with cookies, but that’s a different story). But these are, without a doubt, the cookies we make most often.

Here is my slightly-adapted recipe:

Flourless Peanut Butter Chocolate Chip Cookies

1. Preheat the oven to 350, with racks in the upper and lower thirds. In a large bowl, stir together 1 cup chunky peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 tsp. baking soda, and 1/4 tsp. salt until well combined. Stir in 3/4 cup chocolate chips.

2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place the balls 2 inches apart on two baking sheets.

3. Bake until cookies are golden and puffed, 12 to 14 minutes (rotating cookie sheets halfway through baking). Cool 5 minutes on sheets, and then transfer to racks to cool completely. Makes 24 cookies.


  1. Clog

    These are the ONLY cookies I make although I rarely make cookies. The best part is that it makes only one batch.

  2. Christina

    oh yum these look really good. Erik loves peanut butter cookies so I will make some this weekend!

  3. Julie

    Christina, you won’t be sorry! Erik is going to love them.

  4. Christina

    I made them this afternoon! Really good and SO easy. The only thing was that some of them got a bit burned on the bottom. Maybe I put the bottom rack too low?

  5. Robyn

    Much better than messing with ridiculous and not at all tasty gluten-free flours (yes, I know there are some good ones, and I can even make my own, blah blah blah yadda yadda cookies NOW). Making these when I get home.

  6. sutswana

    What I Learned From Baking These Cookies:
    1. Letting them cool sufficiently is key to a non-crumbly cookie;
    2. The batter is addictive and irresistible;
    3. I must stock up on peanut butter and choc chips so I can make these at the drop of a hat;
    4. Added bonus: you don’t even need to wash the cookie sheets afterwards!
    5. Someone needs to give you a humanitarian award for sharing such a delicious and easy sugar-fix recipe; or the peanut butter industry needs to give you some kind of commission.

  7. Kate

    There’s a slightly different version of this cookie in the March 2010 issue of Everyday Food from Emeril Lagasse for Kids in the Kitchen. He calls for more sugar, less chips, and no salt. I think we’ll try your version instead!

  8. Julie

    Robyn, why are you cooking gluten free?

    Sutswana, we ALWAYS have all the ingredients for these on hand. The peanut butter industry should give me some sort of kickback just for the amount of peanut butter we consume as a household. Also the chocolate industry.

  9. Julie

    Oh, and yes to what Sutswana said about letting them cool (which doesn’t take long). We always eat a few before they’ve cooled, and they’re good, but a mess.

  10. Kate

    Delightful! Just got them out of the oven 15 minutes ago and scarfed a few before the boys knew they were ready. So easy and not at all messy to make (which is what I thought when I saw the EF recipe the other day). I only made one slight change to your recipe: I did 1/2 cup granulated sugar and 1/4 cup brown sugar. Two of the boys enjoyed helping to get the dough on the cookie sheets. The other boy screamed and carried on while I was mixing things up until I put it aside for a quick nurse and then back to it. All-in-all a success on a snow day with a full house of boys – thanks!

  11. SereneBabe

    FLOURLESS! Brilliant. Can’t wait to make them!

  12. Melanie

    Do you make, or have you tried making them, with the natural/organic peanut butter? Just wonder if the batter would be too runny since the peanut butter can separate and I don’t buy Skippy/Jif/etc anymore.

  13. Julie

    Melanie, I’ve ONLY made them with natural peanut butter. I don’t buy Skippy etc. either anymore. I use Teddie All-Natural Super Chunk Unsalted.



  1. Jif peanut butter cookie - [...] Our Go-To Cookies: Peanut Butter Chocolate Chip « World of Julie 24 Feb 2010. Here is my slightly-adapted recipe:…

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