Wednesday, November 7, 2012

Five-Ingredient Peanut Butter & Chocolate Chip Cookies

I've heard that recipes like this exist.  No butter to remember to set out ahead of time.  No flour, for those with wheat allergies.  Small, so I'm not eating cookies for two weeks (which I don't mind, but my wardrobe can't handle).  When I saw this recipe on Pinterest, pinned from this blog post,I decided to try it.  My hubby said he didn't trust it, and they would be just little globs of stickiness.  I thought those would still be yummy, so why not try it?

Five-Ingredient Peanut Butter and Chocolate Chip Cookies

1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
½ cup milk chocolate chips
Preheat oven to 350 degrees.  Blend first four ingredients, then 
mix in the chocolate chips.  Drop 1 1/2 inch balls with a spoon (dough will be very wet and sticky) onto an ungreased, parchment-lined cookie sheet. They spread a little, so don't make them too big.  Bake for 9 minutes. Let the cookies sit on the cookies sheet for 1-2 minutes before letting cool on a wire rack. Makes 12-18 cookies.
They're very crumbly when they're first baked, but the next day, they were very much a cookie texture.  And they were entirely yummy!  I'll definitely be making these again, and soon.


  1. Replies
    1. I can't wait to make them again :-9

  2. Yum! Looks like a good recipe to make with kids, since there are so few ingredients. I can't wait for Claire to be old enough to bake with me.

    1. Won't be long! And yes, this is great for small helpers with short attention spans.

  3. I have a very similar recipe for peanut butter cookies (minus the chocolate) that makes the best peanut butter cookies I've ever had.

    1. I remember you mentioning those once. I specifically thought of you and your wheat allergy when I made these.


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