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Peanut Butter Chocolate Chip Cookies on parchment paper.

5 Ingredient Peanut Butter Chocolate Chip Cookies


  • Author: Lindsay
  • Total Time: 22 minutes
  • Yield: 24 1x

Description

5 Ingredient Peanut Butter Chocolate Chip Cookies that are extremely easy to make, and perfectly chewy and soft on the inside. Naturally gluten free and refined sugar free. Recipe is from the new Love Real Food cookbook by Kathryne Taylor. ♡


Ingredients

Scale
  • 2 cups lightly packed coconut sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 16-ounce jar creamy peanut butter (1 1/4 cups)
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
  3. Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
  4. For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
  5. Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough.
  6. These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.

Notes

These turned out a tiny bit differently for me each time I made them, and I think the biggest variable was the peanut butter. If your peanut butter is on the softer side, I would chill the dough for at least 15 minutes – maybe more like 30.

Kathryne’s yield in the book is for 42 cookies, but I like my cookies to be on the XL side, so I used a little bit of a larger scoop than what she recommends which left me with about half that many cookies.

Kathryne says that you can use 1 1/2 cups brown sugar in place of the coconut sugar.

I sprinkled the tops with sea salt. Couldn’t resist.

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Dessert
  • Cuisine: American

Keywords: peanut butter chocolate chip cookies, healthy peanut butter cookies, peanut butter cookies