I don’t usually hop on baking trends, but these 5 ingredient peanut butter cookies were too difficult to resist!!
After seeing this recipe in a ton of videos on TikTok I finally decided to try my hand at them.
I have no clue who came up with the original recipe, but if you know please share in the comments section below so I can credit them.
The fact that they’re made with only 5 ingredients AND require no chill time made me think they’d be too good to be true.
They also are technically gluten free because this recipe uses no flour! I was skeptical to say the least, but I gathered my ingredients and went to work.
I’m happy to report they’re just as incredible as all the videos make them seem!!
My First Batch
I whipped up my first batch in literally a few minutes and popped them into my oven once it was warm enough.
The batter came together so quickly I had to wait for my oven to fully preheat before I could bake them!
I used my favorite creamy peanut butter, which worked great! You can also use a crunchy peanut butter if you want these cookies to have a bit more texture.
For the chocolate chips, I used a mix of jumbo and mini chocolate chips. I love using big pieces of chocolate because they create massive pools of melted chocolate in each cookie.
Chocolate chunks would also work great, or you can also use regular chocolate chips.
Substitutions & Swaps in this Gluten Free Peanut Butter Cookie Recipe
While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand!
Below are some swaps and substitutions that can be made in this recipe.
- Brown Sugar – I prefer using light brown sugar in this recipe, but you can use dark brown sugar too!
- Egg – If you don’t have an egg on hand or can’t eat eggs, you can try using a flaxseed egg.
- Peanut Butter – Creamy peanut butter works best in this recipe, but crunchy would work too. You can also use alternative nut butters like almond or sunflower. Just be sure to give them a good stir to make sure they’re not separated and oily before adding them into the batter.
- Chocolate Chips – You can use dark, semi-sweet, or milk chocolate in this recipe.
How Long Should I Bake These PB Cookies?
The bake time for these cookies can vary a bit based on the type of peanut butter you use, how large of cookie dough balls you roll, and your oven.
I found my cookies were done after about 9 minutes but bake time can vary between 9-11 minutes. Keep an eye on them!
I also prefer my cookies soft and chewy, but if you like yours crispy you can leave them in the oven a couple minutes longer.
Making These 5 Ingredient Peanut Butter Cookies Even Prettier
While taste is always my top priority, I really do believe we eat with our eyes first!
To make these cookies even prettier, I like to press a few additional chocolate chips on top of my cookies as soon as I take them out of the oven.
It makes giant pools of chocolate on top of each cookie that look so gorgeous.
I also like to jazz these cookies up with a sprinkle of flaky sea salt. It really emphasizes the salty sweet contrast in these cookies, and it looks great too!
How Many Cookies Does this Recipe Make?
T?his recipe makes about 12 cookies using 1 1/2 Tbsp of cookie dough per cookie. You can double this recipe if needed.
If you want to make smaller cookies or use a smaller cookie scoop, decrease the bake time based on the size of the cookie.
Making These Peanut Butter Cookies in Advance
Baked cookies can be stored at room temperature in an airtight container for up to 5 days.
If you want to make the dough in advance, it can be scooped and chilled in the fridge for up to a week or kept in the freezer for up to a month.
The dough can be baked straight from the fridge or freezer, just add a couple extra minutes to the bake time.
Tips for Making the Best Peanut Butter Cookies
- Really aggressively whisk together the brown sugar and egg at the start of this recipe. It helps give these cookies a delicious, chewy texture.
- Use a peanut butter or nut butter that doesn’t separate easily! Some natural peanut butters can cause the cookies to spread more and not bake up as well.
- Use a cookie scoop to make sure each cookie is the same size.
- Ingredients at room temperaturemix together better! Make sure the egg isn’t cold before you add it. I like to place my egg in a cup of warm water for about 5 minutes to quickly bring it to room temperature.
- Don’t over-bake your cookies! They don’t really brown much. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
- Press a few additional chocolate chips onto the top of your cookies when they’re fresh out of the oven.
Let Me Know What You Think!
If you try this 5 ingredient peanut butter cookies recipe, I’d love to hear what you think of it! Please leave a rating and comment below.
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Yield: 12
This 5 ingredient peanut butter cookie recipe is incredibly easy to make and requires no chill time! They're practically fool proof!!
Prep Time5 minutes
Cook Time9 minutes
Total Time14 minutes
Ingredients
Peanut Butter Chocolate Chip Cookies
- 1 cup light or dark brown sugar, packed (200g)
- 1 large egg, room temperature (56g)
- 1 cup peanut butter (250g)
- 1 tsp baking soda (6g)
- 1/2 cup milk or dark chocolate chips (90g)
Additional Decorations (optional)
- 1/4 cup chocolate chunks
- flaky sea salt
Instructions
- Preheat the oven to 350 F / 175 C and line a large baking sheet with parchment paper or a silicon mat. Set aside.
- Whisk together 1 cup brown sugar and 1 egg for a minute, until the mixture becomes lighter in color.
- Add in 1 cup peanut butter, 1 tsp baking soda, and 1/2 cup chocolate chips. Whisk together until fully combined.
- Scoop or roll 12 cookie dough balls (about 1 1/2 tablespoons each) and place on the prepared pan.
- Bake for 9-10 minutes then remove from the oven. Press a few additional chocolate chips on top of the cookies and add a sprinkle of flaky sea salt.
- Let the cookies fully cool on the baking sheet, then store in an airtight container at room temperature for up to 5 days.
Notes
How Many Cookies Does this Recipe Make?
T?his recipe makes about 12 cookies using 1 1/2 Tbsp of cookie dough per cookie. You can double this recipe if needed.
If you want to make smaller cookies or use a smaller cookie scoop, decrease the bake time based on the size of the cookie.
Making These Peanut Butter Cookies in Advance
Baked cookies can be stored at room temperature in an airtight container for up to 5 days.
If you want to make the dough in advance, it can be scooped and chilled in the fridge for up to a week or kept in the freezer for up to a month.
The dough can be baked straight from the fridge or freezer, just add a couple extra minutes to the bake time.
Nutrition Information
Yield
12Serving Size
1
Amount Per ServingCalories 233Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 17mgSodium 274mgCarbohydrates 25gFiber 2gSugar 20gProtein 6g
