Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Canadian Recipes : Desserts

These cookies were born out of Mission magic. One day, faced with a mountain of peanut butter nearing its expiry, I turned to the internet and found this gem on the Big Man’s World site TheBigMansWorldSite. Just four ingredients—peanut butter, brown sugar, eggs, and chocolate chips—and no flour in sight! They're ridiculously easy, irresistibly tasty, and a huge hit with our gluten-free clients. Now they’re a go-to whenever we need a sweet treat that’s simple, satisfying, and made from whatever’s on hand. Proof that a little pantry problem can turn into a cookie triumph!

Total Time

25 minutes

Prepare Time

13 minutes

Cook Time

12 minutes

Recipe Servings

12 cookies

Ingredients of
Peanut Butter Chocolate Chip Cookies

1 cup peanut butter (may sub in almond/cashew/sunflower seed butter or tahini)
3/4 cup brown sugar (may sub in white sugar or coconut sugar)
1 large egg
1/4 cup chocolate chips for batter (extra for the top of the cookie)

How to Make
Peanut Butter Chocolate Chip Cookies

Preheat the oven to 350°F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add your peanut butter, sugar, and egg and mix until just combined. Fold in your chocolate chips, reserving a few to top the cookies with.
Using your hands, form 12 balls od dough and place them on the lined tray. Press each ball into a slight cookie shape, topping each one with extra chocolate chips.
Bake your cookies for 10-12 minutes, or until just golden around the edges. Remove from the oven and let cool on the tray completely.

Notes

To store - Keep in an airtight container at room temperature for 4-5 days or in the fridge for up to 2 weeks.

To Freeze - Place the cookies in a freezer bag and freeze for up to 6 months.