Peanut Butter Chocolate Chip Cookies: Easy 5-Ingredient Recipe
Peanut Butter Chocolate Chip Cookies that are naturally gluten-free and contain no refined sugar? Plus, they have a delicate crackly top while being soft and chewy inside? Yes, please! Count us in.
The Best 5-Ingredient Peanut Butter Cookies
What Makes These Cookies So Special?
These delightful peanut butter chocolate chip cookies are as incredible as they look. Imagine a long, exhausting day at work—what better way to unwind than whipping up a batch of these easy-to-make treats? They are simple, delicious, and require only five ingredients.
We take cookies seriously here. There’s simply no room for anything less than perfection. That means soft, chewy, slightly salty cookies with an irresistible peanut butter flavour. If a cookie isn’t going to be amazing, why bother?
After flipping through the Love Real Food cookbook, we were inspired to try a few recipes. But instead of making a savoury dish, we found ourselves preheating the oven for these cookies. One glance at their golden brown edges and gooey centre was enough to make baking them a priority.
How To Make These Irresistible Peanut Butter Chocolate Chip Cookies
Picture this: you’re holding a warm cookie with melted chocolate oozing from the centre. Can you resist taking a bite? We couldn’t!
These cookies have quickly become a household staple, even replacing traditional snacks in the fridge. It’s now an expectation to always have a batch ready to enjoy.
Why You’ll Love This Recipe
If you’re looking for cookies that are:
- Easy to make
- Rich in peanut butter flavour
- Soft and chewy inside
- Slightly crispy and golden outside
- Gluten-free and free from refined sugar
Then you’ve just found your new favourite peanut butter chocolate chip cookie recipe!
5-Ingredient Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 2 cups lightly packed coconut sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 16-ounce jar of creamy peanut butter (approximately 1 1/4 cups)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 180°C (350°F). Line a large baking tray with parchment paper.
- In a medium bowl, whisk together the coconut sugar and eggs until smooth. Stir in the vanilla and salt.
- Add the peanut butter and mix until fully blended. Stir in the chocolate chips until evenly distributed.
- For perfectly shaped cookies, chill the dough for 15 minutes before scooping.
- Use a tablespoon-sized scoop to drop heaping spoonfuls of dough onto the prepared baking tray, spacing them 1 to 2 inches apart.
- Bake for 11 to 13 minutes, until golden at the edges but slightly soft in the centre.
- Let the cookies cool on the tray for 2 minutes, then transfer them to a wire rack to cool completely.
Storage Tips
- These cookies stay fresh for up to four days at room temperature.
- For longer storage, freeze them for up to three months.
Recipe Notes
- The consistency of your cookies may vary based on the peanut butter used. If your peanut butter is very soft, chilling the dough for 30 minutes is recommended.
- If preferred, brown sugar can be used instead of coconut sugar.
- Sprinkling sea salt on top enhances the flavour.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes! It will give the cookies a slightly different texture but still taste delicious.
Can I substitute coconut sugar with regular sugar?
Absolutely. However, coconut sugar adds a richer, deeper flavour.
How do I make these cookies vegan?
Replace eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Can I make these nut-free?
Unfortunately, peanut butter is key to this recipe. However, sunflower seed butter is a great alternative.
Do these cookies spread while baking?
They spread slightly but hold their shape well, especially if the dough is chilled.
References
- Love Real Food Cookbook: https://www.loveandlemons.com/love-real-food
- Baking with Coconut Sugar: https://www.bobsredmill.com/blog/healthy-living/coconut-suga