Peanut Butter Chocolate Chip Cookies Just 4 Ingredients

Love chocolate and love peanut butter? I have you covered with these seriously moreish cookies! In my opinion, there is NO combination as good as these two, as evidenced by some of our favorites on here (like no bake cookies and an actual cake!). These cookies are in their own league because of how simple and fast they are- even if you are a beginner cook, you’ll nail these from the get-go.

Why this recipe works

Pantry staple ingredients. Made without flour, grains, and dairy, every single ingredient is EASY to find at supermarkets! Better still, you probably have every single ingredient right this second! Perfect texture and flavor. Texture-wise, it’s soft, chewy, and melts in your mouth (seriously!). In terms of taste, it’s sweet, flavored with peanut butter and mouthfuls of chocolate chips. If you love the sweet and salty flavor, you’ll be obsessed! Quick and easy. No chill time is needed, so you can have a plate of these cookies in just 12 minutes.

What we love about this recipe is that they are the kind of dessert you can make in a pinch when the peanut butter chocolate cravings strike!

Ingredients needed

As mentioned earlier, you only need four ingredients to make chocolate chip peanut butter cookies. Here’s everything that it calls for.

Peanut Butter– Smooth and drippy peanut butter is necessary- don’t try and use crunchy, or it won’t mix well. I used salted peanut butter, as I love the sweet and salty combination, but you can use regular peanut butter if you aren’t a fan. Sugar– Brown sugar, white sugar, coconut palm sugar, and sugar-free sweeteners all work (like allulose). I like using dark brown sugar as it gives the cookies a soft texture in the middle. Egg– Helps bind the cookies together and prevents them from spreading too much. Chocolate– I like to use chocolate chips and a chopped-up chocolate bar, so there is plenty of chocolate in every bite.

How to make peanut butter chocolate chip cookies

Peanut butter cookies with chocolate chips are so simple: just use a good mixing spoon because it’s quite the arm workout!

Tips to make the best recipe

Do not overmix the dough; otherwise, they become more fragile once they have cooled down. Use a mix of chocolate chips and chopped pieces to ensure every bite has some chocolate! If you prefer thicker/chunky cookies, refrigerate the dough for at least 2 hours. To avoid your cookies spreading, add 1/2 teaspoon of baking soda and chill the dough. Do not overbake the cookies, even if they seem under-baked; the cookies continue to cook as they cool down. Feel free to replace the chocolate chips with something else, like chopped nuts, dried fruit, or coconut.

Storage instructions

To store: Leftover cookies will keep well at room temperature in a sealed container for up to one week. If you want to keep them longer, store them in the fridge for up to two weeks. To freeze: Place the cooled cookies in a ziplock bag and store them in the freezer for up to 6 months.