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”

  1. THESE WERE AMAZING!! My daughter and I loved them. I made the dough in less than five minutes. My collage student even made them, and she does not cook, but she called me back and told me she will be making them more often. YUMMYYYYY!!! Chocolate and Peanut Butter…best of both worlds!

  2. These hit the spot! Thanks so much for keeping me from slaving in the kitchen. I was eating these about 15 minutes after I found your recipe.

  3. Hey there. Thanks for the lovely recipe. Unfortunately I don’t have thermofan in my oven so had to bake for 12 minutes. Also I found the choc chips were way too much. And I died trying to mix everything with my hand lol. But the cookies are yummy 

  4. How big is the cup of peanut butter and sugar? Not sure how much to put in!

  5. Made these, so easy, so yummy. Only two things 1 cup of sugar was a lot. They are very sweet, would cut it back a bit. Also added mini chocolate chips, instead of regular size. 

    • Glad you liked them Cathy, thanks for sharing! And yes, you could easily cut back the sugar if you want — maybe 3/4 cup or so.

  6. I have used this recipe for about 30 years.  It was a great simple recipe to teach baking and measuring  techniques to my students.  Usually added a teaspoon of vanilla.  My own children also made them for bake sales at school.  I originally found it in a book of recipes that were flour-free.

  7. Can I use coconut sugar instead??

    • Hey! We haven’t tried these with coconut sugar, but it looks like you could use it (it’s a 1:1 ratio). If you do, definitely let us know how they turn out – we hope you enjoy!

  8. Hey Melissa, I’m making the cookies with coconut sugar and carob chips right now and they are delicious! I use coconut sugar in place of white sugar in most of my receipes   The cookies will be darker in color because of the coconut sugar, but they are soooo good.
    Thank you gimmesomeoven!!

  9. Hello! Thank you for this great recipe! I just wanted to comment that my mom makes almost the exact same recipe but using a cup of brown sugar and trader joes organic crunchy peanut butter! Her cookies are so amazing and delicious and taste heavenly if they are slightly under baked, wrapped in tin foil, and stuck in the freezer! Just a tip, make them small and then wrap two or three together so you’re not tempted to eat the whole batch! :)

  10. Just curious how these should be stored?

    • They can be stored in a tupperware container or ziplock bag, at room temp. You can certainly refrigerate or freeze them if you’d like, but you don’t have to. We hope you enjoy them! :)

  11. I will make these for church and will let you know what they think of them my family loves them

  12. I made the recipe as written, and I do agree with other posters that they are way too sweet. The sugar should be cut in half. They were a cinch to make, very speedy. Great cookie for a rush need, but too heavy for everyday consumption. My six year old grandson would not eat them and he loves both chocolate and peanut butter! Thanks for the recipe, but I’m not sure I will be making these again. 

    • Thanks for sharing with us Kathy, we’re so sorry you did not care for them! You could certainly try them again with the sugar cut in half, and see how you like them then. Thanks for your honest feedback, we appreciate it!

  13. Absolutely loved this recipe!! These went so quickly :)
    can you also sub out peanut butter for almond butter?

  14. So easy and so delicious!!!:)

  15. Can I make these without choc. chips? or can I use a choc. Hershey’s bar and break into pieces?

  16. Can the sugar be substituted with stevia or brown sugar stevia? If so, what would be the ratio? 

    • Hi Brittany! While we haven’t tried that ourselves, we think that should work. Here are a couple of conversion charts we found for you: We hope this is helpful, and that you enjoy these! :)

  17. I am really interested in making these cookie for a family reunion. I was wondering if you had any thoughts about using sunbutter, instead of the peanut butter.

    • Hi Claire! Hmmm, we haven’t tried sunbutter in these, but we think it would work. It definitely seems like it’s worth a try! Let us know how they turn out if you try it! :)

  18. Sounds yummy! Don’t have  parchment paper on hand….can i do without? Or use aluminum paper?

    • Thanks Liz, we hope you enjoy them! If you don’t have parchment, the next best thing is to just butter the pan, or spray it with cooking spray (or you can use silpat if you have that). We wouldn’t use foil/aluminum paper though.

  19. This was an awesome recipe, thank you for posting this!  I’ve been snowed in (east coast blizzard) with my picky kids for 4 days, and slowly running out of snacks.  I didn’t know what to expect with a 3-ingredient recipe, but the kids loved these cookies!  Tasty, easy, no-fuss cookies in a pinch!

    • Thank you Angie, we’re so glad you and your kiddos enjoyed these! We hope you guys are able to get out and about now (after four days, we can only imagine how stir crazy things might get)! :)

  20. I’ve made these several times and they are a huge crowd pleaser! I made these for a book club that got postponed. Will they last a week or should I freeze them? Thanks! 

    • Thanks for sharing Allison, we’re so glad to hear that! For best results, we would probably freeze these! We hope you and your book clubbers enjoy! :)

  21. I made these today for dessert and they were scrumptious. I did adjust the recipe by using half as much as sugar as was required and I left the cookies in to bake for about three minutes longer. I found they looks too uncooked after 8 minutes. When I took them out at the 11 minute mark the bottoms looked burnt, like charcoal. I was so disappointed but then when I took a bite the cookie was soft, sweet, and there was absolutely 0% of any burnt taste. So if you leave them in for too long, it’s okay! Loved this easy recipe. 

  22. Have you tried a variation of this cookie without granulated sugar? Do you have a recommendation to make without or with an alternate sweetener? They sound great!

    • Hi Jacquelyn! We haven’t, however, you could experiment with coconut or brown sugar (same amount). We’ve heard coconut sugar (similar in taste to brown sugar) typically works really well in cookies. We hope this helps!

  23. Hi – I really like your site. I will definitely try out a few recipes in the future. I just made these cookies and unfortunately they were too sweet for my taste. I used natural peanut butter, and had to bake a few minutes longer. I’ll try again in the future and try 1/2 cup of sugar. Thank you for the recipe, and all the best with your blog.

    • Hi Theresa! Thanks for your feedback. We’re sorry to hear the cookies were a little too sweet for you. We hope they turn out better next time! :)

  24. These cookies i thought were going to work put but they were breaking apart and took way longer then sox to eight minutes to cook i do not recomend trying these 

    • We’re sorry you didn’t care for these Ryleigh! We’re not sure why they would have broken apart — do you mean they broke into pieces after you took them out of the oven?

    • I made these with brown sugar and they were so good I decided to try them with granulates sugar as well. Also delicious! I think I will try half the sugar next time though! Only thing is it didn’t make as many cookies as stated.

  25. These were great I sprinkled sugar on them before baking my family loved ypthem thank you for sharing your recipe

  26. Thank you for saving me! 3 days I have been dying for PB cookies. The craving has driven me mad, I saw this and thought, thank goodness, something doable, not time consuming, not a long list of ingredients. It was perfect. I couldn’t even wait until they cooled down. I did use coconut palm sugar and did just a half a cup because I’m one of those weirdos that doesn’t like things that sweet. Took em out and sprinkled a tiny bit of coarse salt on top. Yum. Thank you. This was awesome! And just what I needed


  27. Just made these! They are incredibly easy & so yummy!!! They will be a cookie I make often!!? 
    Thank you!

  28. My husband and I were so excited to make these for our friends who cannot eat gluten. It smelled so good but it did not bake up well or brown, even though we let them go for 11 mins. What a bummer.

    • Oh no, we’re so sorry to hear that! :( We’re not sure what could have gone wrong. Is it possible your egg was old?

  29. I made these the other day, but instead of chocolate chips I used crushed peanut butter cups!? Honestly the most addicting thing you could ever make!! 

    • We’re so glad you enjoyed them, Sydney — and we love that you added crushed peanut butter cups — we’re drooling! :)

  30. Thanks for the recipe!
    For Jewish, the cookies are great for Passover!
    My oven is not that well and the cookies got burnt at the bottom. It did affect the taste. After the cookies cooled down I removed the burnt part with a knife, and the cookies were wonderful!
    Thanks a lot!

  31. Loved these cookies! Super easy to make and delicious. My husband is a huge fan of peanut butter and loved them too. Will definitely make again.

  32. I really wanted to like these cookies, but they just weren’t for me – way too sugary/grainy and they spread out to greasy, flat blobs. (I know that probably wouldn’t happen if the dough was refrigerated). Also, the recipe only made 12 cookies. If I’m going to take the time to bake, I’d like at least 2 dozen to eat & share. I enjoy your blog and numerous other recipes on this site, but I’ll pass on these.

  33. I loved these cookies! So quick and easy! I made a half recipe (used a small egg) and threw in about a quarter cup oatmeal. Will add nuts and maybe try replacing some sugar worth coconut next time. Awesome recipe!

  34. I found this recipe, sans the chocolate chips, YEARS ago, and it’s still one of my favorites! I started putting chocolate just into the middle of the cookie, but now that I’ve found your take on it, I believe I’ll be trying this! Thanks!

    (Also, it’s not as good to me, Nutella in place of the peanut butter makes for an interesting variation on this (though I’d probably leave out the chocolate). :) Thanks for keeping this recipe alive!

  35. If I may make a suggestion….
    Add in a tsp of vanilla and cook at 325 for 14-16 minutes instead. ??

  36. I just want to say these cookies are even in my house let alone that I just made them. I don’t really consider myself to belong to a religion, but these cookies look and taste like they just fell from heaven into my kitchen. Btw if you are reading this and about to make your own batch please please please do these few things if possible because it could make them taste so much better

    1) use brown sugar instead of white sugar
    2) use a mix of milk chocolate melts and a dark baking chocolate chopped up
    3) have a glass of milk and a cookie while it’s still warm.

    Just be careful with bake tile and keep an eye on them the entire time they bake

  37. Taste like my grandmas’ cookies(:

  38. Nice, simple recipe. I cooked for 7 minutes, took them out and they were still soft. So I cooked them for another 5 and still a little on the soft side. I’m thinking I also used way too much sugar when I rolled them in it and dumped the remaining sugar on top. I liked them, the husband, not so much.

  39. I have been making this recipe for several years. No idea where I first got It from. Still a family favorite and SO easy!

  40. These were a big hit at my place and Me and my family really enjoyed these !Me and my mom aren’t the biggest fan of peanut butter but these cookies seriously made us change our mind!I recommend this to anyone and everyone

  41. Made these today! Added some butterscotch chips into the mix. Yum! :)

  42. Just made these and found them to be quite sweet. I’m wondering if the recipe can completely forego the sugar…only do the sugar coating at the end. The egg should keep the bind, right?? Will try next time! Nonetheless, awesome and easy.

  43. I tried this after a hard day of feeling both exhausted and blue. This was so easy! I made a few adjustments: brown sugar instead of white. A dash of vanilla extract. Baked for 15 minutes. The cookies kept their heaped shape but the toothpick came up clean. Thanks for the easy recipe!

  44. I made this in a mini muffin pan with mini cupcake liners. I used a 1 tablespoon scoop and then patted the dough down with my finger a bit. I baked them for 8 minutes at 350. I also doubled the recipe, but used only 1.5 cups of packed brown sugar. I let them cool in the pan for a bit (maybe 5 minutes? Or 10?). They turned out very well. Still a bit sweet for my liking, but my husband says they’re just right for him. I wanted them to be “sturdy” so I can give them to my daughter.

  45. These were so good and I did not make them cookies I make it like a cake form like peanut butter chocolate chip cookie cake it so good thanks so much for marking this cookie recipe

  46. I make these too but add a tsp of baking soda. I love the crisp and crunchy consistency. Wondering if it makes a difference. I call them 4 ingredient peanut butter cookies with or without the chic chips.

  47. my teacher made these cookies for our class.. NOW I WILL MAKE THEM
    (they are really good)

  48. My daughters (3 and 5) helped me make these for a friend whose son is allergic to dairy. We doubled it and left the chocolate chips out of the batch for the friend. Everyone in our house and theirs loved them and my friend asked me for the recipe. I shared the recipe with my sister and she said she already had it and they love them too since one family member is gluten free. I’m back to make them again today. Four ingredients is great for baking with the short attention span set!

  49. Awesome thanks so much for the recipe easy and delicious

  50. Oh my God. A half a cup of sugar is all kinds!!! 1 cup was horrendous. And dipping it in more sugar???? Are you kidding me?!
    Peace out.