4-Ingredient Peanut Butter Chocolate Cookies

4-Ingredient Peanut Butter Chocolate Chip Cookies | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

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 | gimmesomeoven.com

Add in those chocolate chips, and stir until combined.

4-Ingredient Peanut Butter Chocolate Chip Cookies | gimmesomeoven.com

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

4-Ingredient Peanut Butter Chocolate Chip Cookies | gimmesomeoven.com

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 | gimmesomeoven.com

…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 | gimmesomeoven.com

Happy baby shower to you, Bev!  Mwah!!

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4-Ingredient Peanut Butter Chocolate Cookies

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

Ingredients:

  • 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

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with [parchment paper|.

Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar, egg and chocolate chips until smooth.

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.

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.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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

Appetizers
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

Drinks
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

Salads
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

Entrees
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

Desserts
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 | gimmesomeoven.com

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

  1. Pingback: 4 Ingredient Peanut Butter Cookies Recipe | Average BettyAverage Betty

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

  3. Pingback: Cookies and Cups Buttermint Frosted Sugar Cookie Cups » Cookies and Cups

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

  5. 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 :)

  6. 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!

  7. 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. :-)

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

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  10. Pingback: easy peasy peanut butter cookies. | gratefulgabs

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  12. 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 :-)

  13. 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.

  14. Would using stevia or Splenda work for this? 

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  16. 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

  17. Pingback: Sugar Free Chocolate Peanut Butter Day :) | Genuine

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

  19. 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!

  20. Pingback: 29 Ways To Rock A Snow Day With Kids (Even If The Power Goes Out) | SOCIOSCENE

  21. 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.

  22. 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 

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

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  25. Pingback: Recipe: 4-Ingredient Peanut Butter Cookies | The Feminist Fangirl

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  28. 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.

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  31. 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.

  32. Pingback: Easy 4 Ingredient Peanut Butter Chocolate Cookies - Work.Play.Bake

  33. 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!

  34. 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!!

  35. 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! :)

  36. 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! :)

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

  38. 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!

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

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  41. Pingback: Four Ingredient Peanut Butter Cookies - Aforementioned Thoughts

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

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

  44. 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! :)

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  46. 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! :)

  47. 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.

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