Gimme Some Oven

4-Ingredient Peanut Butter Chocolate Cookies

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4-Ingredient Peanut Butter Chocolate Chip Cookies |

Ok guys, I wasn’t planning to post this recipe, since it’s basically just adding one ingredient to my favorite 3-Ingredient Peanut Butter Cookies that I posted last holiday season. But this peanut buttery chocolatey goodness was too good not to share.

And my friend swore that these were “pretty much his favorite cookies EVER”.

And come on — just 4 ingredients? Hard to beat.

So what’s a blogger to do?

Well, of course.

Blog them. ;)

4-Ingredient Peanut Butter Chocolate Chip Cookies |

Actually, these cookies also extra-special today because they are my contribution to a virtual baby shower (make that a double baby shower for twins!!) that a bunch of food bloggers have joined together to throw for my friend Bev.

For those of you who have never experienced the Bev-ness of Bev Cooks, you’d better hop over to her beautiful and hilarious blog right now to experience it for yourself. She’s bright, she’s witty, she’s a hard worker, and she’s a rockstar cook.

But beyond that, Bev is a fellow Kansas City-an (do we actually call ourselves that?!) and used to live just a mile away from me before I moved downtown. I’m totally grateful to count her as a friend in town and a fellow blogging compadre, and am super excited about these two little buns in the oven that she’s a-cookin’ right now! Bev has candidly and bravely shared on her blog about how she and her husband struggled for years with infertility. But I’m ridiculously grateful that her story has had a happy ending, and that she and Aaron are now expecting twins!!!  That’s right. A little boy and girl are about to make their grand entrance into the Weidner family, and I cannot wait for the stories and photos and baby posts that are to come. I have no doubt that cuteness will abound — both with the kiddos and their always charming mama. And I can’t wait to hear Bev’s fabulous take on it all.

4-Ingredient Peanut Butter Chocolate Chip Cookies |

BUT, when it comes to food and cooking, the one thing about Bev is that she’s nnnnnnnot so much into the whole desserts thing. Every now and then some sweets will sneak their way onto her blog. But for the most part, Bev is a savory girl after my own heart.

But I figured that some 4 ingredient cookies (really — two of the four are “savory” Bev!!) might fit the bill, even for a not-so-desserty friend. They are super easy to make and — at least in my experience — a total crowd-pleaser of a recipe. Here’s the how to:

4-Ingredient Peanut Butter Chocolate Chip Cookies |

Basically, you combine the first three ingredients — PB, sugar and egg — in a bowl and stir until combined. You can use an electric stand mixer, or I chose to burn a few extra calories and do it by hand. ;)  Easy peasy.4-Ingredient Peanut Butter Chocolate Chip Cookies |

Add in those chocolate chips, and stir until combined.

4-Ingredient Peanut Butter Chocolate Chip Cookies |

Then roll the dough into balls, and place on a baking sheet.

4-Ingredient Peanut Butter Chocolate Chip Cookies |

Use your fingers to flatten each dough ball a bit, since they won’t really rise when baking. And if you want an extra little food styling tip, press a few extra chocolate chips onto the top of each dough ball before baking for some extra chocolate chip-y goodness.

Bake for about 6-8 minutes, or until the bottoms of the cookies begin to slightly harden…

4-Ingredient Peanut Butter Chocolate Chip Cookies |

…and then dive in. Well, the recipe says to let them cool on a wire rack. But no one really listens to that part, right?!

4-Ingredient Peanut Butter Chocolate Chip Cookies |

Happy baby shower to you, Bev! Mwah!!

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4-Ingredient Peanut Butter Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 13 reviews
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 24 -36 cookies 1x


These 4-Ingredient Peanut Butter Chocolate Cookies are easy to make, gluten-free, and crazy delicious!


  • 1 cup peanut butter (crunchy or creamy)
  • 1 cup sugar (plus extra for dipping if desired)
  • 1 egg
  • 1/2 cup semisweet or dark chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with [parchment paper|.
  2. Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar, egg and chocolate chips until smooth.
  3. Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and flatten slightly with your hand or a spatula. If desired, place a few extra chocolate chips on top of each cookie for extra delicious (and attractive) chocolate-ness.
  4. Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Be sure to also check out the other of the recipes for Bev’s virtual baby shower:

Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

4-Ingredient Peanut Butter Chocolate Chip Cookies |

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131 comments on “4-Ingredient Peanut Butter Chocolate Cookies”

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  1. Whoa, these photos are amazing!
    Incredible recipe.
    Might have to try it for girl’s night this weekend. :)
    zozo | atelier zozo

  2. YUM! I am all for easy dessert recipes involving peanut butter and chocolate!

  3. Happy Baby shower to Bev! I am so excited for her! And these cookies look awesome!

  4. LOVE these! I want a dozen!

  5. Love these cookies! One bowl and 4 ingredients is a major win!

  6. Adore these! Happy shower, Bev!

  7. Now this is my kind of cookie, Ali!! I need to try my hand at flour less cookies one day.

  8. These look like little heaps of warm, gooey, PB love. Gorgeous pics, and what a sweet shower. Congrats to Bev!

  9. Yay for Bev! I wish I lived close to you two!

  10. This is the perfect dessert for a savory lover. It’s easy and has just the right amount of sweet and salt! PS Asher just said “Cookie!” when I opened this page – lol.

  11. Sa-Weet!! I hope you made a double batch because these are obviously the crowd-pleaser cookie on this virtual sweet table. Pinned!

  12. Aliiiii! UGH, these cookies. Why are you not one block away from me still?

    Ya know, in my CONDITION, I’ve been known to funnel down a few cookies. So these fit the bill. And my belly. And life.

    Thank you so much for being a part of today’s incredible surprise! I’m a complete mess. I love it.


  13. You are the queen of recipes using minimal ingredients…love this! :)

  14. These look so delightful. With one little addition to the 3-ingredient recipe it’s taken on a whole new life.

  15. Thanks for turning me onto Bev today! She is hilarious and has a beautiful blog (like you!!) I sent her good mojo for her upcoming delivery (I have twins also). She looks like she is going to be a FAB mom and I wish her the best! Hope she keeps blogging after the babies arrive!!

    Amanda Baker

  16. This is a DANGEROUS DANGEROUS recipe for me to have!

    Did I mention Dangerous?

  17. I’m a savory fan all the way too, but throw some peanut butter and chocolate in the mix and I’ll go nuts. These look incredible!

  18. Wow these look perfect and delicious! Can’t wait to make these.

  19. I’ve never seen a cookie recipe without flour before. Need some eggs so I can try this recipe! Thanks so sharing!

  20. I’m glad you shared these. They look great! Bookmarked!

  21. Ali, this is perfect timing. I want to take cookies to my mechanic when I get my oil changed because he’s the best! These will be perfect – thanks! BTW – love your new kitchen.

  22. These cookies are genius Ali! They look so soft and perfect :)

  23. Love quick and easy cookies like these – perfect for those late night cravings :)

  24. Lol, I definitely don’t wait until “cooled on a wire rack” – and your amazing photos demonstrate why! Too good to wait! :-)

  25. 1) 3 ingredient Peanut Butter Chocolate Cookies—–

    Honey Roasted Peanut butter (because it’s already sugary) + Eggs + Chocolate Chips

    2) 2 ingredient Peanut Butter Chocolate Cookies—–

    A Reese’s Peanut Butter Cup + Eggs

    3) 1 ingredient Peanut Butter Chocolate Cookies—-

    A Reese’s Peanut Butter EGG


  26. we make the same ones – LOVE how easy they are! and totally wish I was a fellow Kansas City friend so we could all hang out and drink too much coffee and eat all these cookies :)

  27. Do these cookies with homeade peanut butter or almond butter?

  28. Hi
    We made them today, twice!
    We found out that it was too sweet for us so we made the second time with 1/2 of the suger and added outmeal to ger the dry texture of the mix. So it was 5 ingredients but they are so tasty for us now! Thanks!

  29. Itty Bitty baby cookies in only 4 ingredients. I LOVE IT!

  30. This is my kind of baking!! :) love this cookie, yum!!

    Thanks so much for being part of Bev’s special celebration Ali!

  31. Oh. My. I MUST try these little babies (cookies)! :)

  32. I just took these cookies out of the oven about 10 minutes ago. For me, they are very soft and fall apart. They won’t hold together like a cookie. Is that because I used a egg whites in replace of an egg?? Is it the yolk that keeps the egg together?? These sound delicious, and I still have some dough left over. If you could help me make this into a cookie, I would be so grateful!

  33. These look wonderful. Any recipe which is that easy to make should be a favourite in most households!

  34. They worked out yummy for us but they didn’t look like that. Mine spread out because they seemed wetter then the one in the picture. Any suggestions?

  35. I haven’t tried yet and I hoping I can use this recipe to make a nut-free batch of chocolate chip cookies for my daughter’s school’s bake sale. Is it possible to leave the PB out and turn this into a chocolate chip cookie? Please reply ATM.

    • I am not sure if you still need this, but taking out the peanut butter will result in sugary egg with chocolate chips. It would probably be better to find another recipe altogether for actual chocolate chip cookies.

  36. I love to use minimal ingredients! Can I make these without adding sugar?

  37. I love the cookies very sweet though it seems like a lot of sugar in them and to coat them in it just made them they aee good but really sweet they just came out of the oven

  38. These look perfect and delicious!Peanut butter and chocolate is my favorite combination.I will definitely be trying these.

  39. I used kraft peanut butter, I was shocked how much oil was in the biscuit mix

  40. I made these this morning with natural peanut butter (so just ground peanuts) and they turned are delicious! My 2 year old lives them! I’ll have to try them with almond butter next time. Thanks for the recipe :)

  41. Hey there! I’ve been reading your blog for a long time now and finally got the
    bravery to go ahead and give you a shout out from Huffman Texas!
    Just wanted to say keep up the excellent work!

  42. I made these cookies using (1) chocolate PB2 (powdered PB, only 40 calories for TWO TABLESPOONS!), (2)one egg, (3) Truvia instead of sugar (I used about 5-8 small packages of the Truvia, and saved one to sprinkle on top) and (4) Caroub chips and chopped pecans.

    The mix was a bit wetter than what the picture showed, but I baked them in the oven and they turned out PHENOMENAL. Also with half the calories due to the swaps of PB and sugar. :-)

  43. I had to add more sugar, they were too wet and sticky!!in oven now, hopefully will turn out okay,,,

  44. These are great! My 17 month old LOVED them..and honestly, they’d be just as great without the chocolate chips. So glad I found this recipe :-)

  45. These look great. I’m into cranberries lately, and since I found a dehydrated bag of cranberries in my freezer I’ve been using them in cooking. If I add these to the mix, I will have choc-o-cranberry nut-butter cookies. Or you could use Craisens. I said nut-butter as I don’t tolerate peanut butter and use almond butter. Should be an interesting experiment to try while we are snowed in in the coming blizzard.

  46. Would using stevia or Splenda work for this? 

  47. I just made these and they are absolutely delicious! The only thing I changed was how long I kept them in the oven. After 7-8 minutes, they were still extremely wet and gooey, not in the good way but like the egg wasn’t cooked in yet. I ended up adding an extra 5 minutes and they’re not super soft but still how I like ’em! Perhaps an extra 3 instead of 5 would be ideal (so a total of 10-11). Thank you so much for sharing!!

    Danah ❤ Panache Offblast

  48. Yes.. are you able to use Stevia or Splenda in place of sugar? Because these sound awesome!!