Perfectly Plain Peanut Butter Cookies

No flour, no butter, no mixer. Lots of peanut butter and some chocolate.

Sometimes you see a recipe and just have to drop everything and make it immediately. These 5-ingredient peanut butter cookies are one of those recipes.

Peanut Butter Cookies

So today, in anticipation of you also needing to drop everything to make these, I will save my words for another day so you can do just that.

Peanut Butter Cookies

Enjoy :)

Perfectly Plain Peanut Butter Cookies
Total time
A chewy, super-simple, intensely peanut-buttery cookie.
Recipe type: Cookies
Serves: 24
  • 1½ cups lightly packed brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1¼ cups peanut butter (both creamy and crunchy are great!)
  • 1 cup chocolate chips
  1. In a medium bowl, whisk the brown sugar, eggs, vanilla and salt until very smooth. Add the peanut butter and whisk until completely blended.
  2. Stir in the chocolate chips.
  3. Put the dough in the fridge while the oven heats up (or leave it in the fridge longer and bake when needed, up to 3 days.) Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper.
  4. Scoop dough by heaping tablespoons onto prepared baking sheets, 1 to 2 inches apart.
  5. Bake cookies (one sheet at a time unless you have a convection oven) until golden at the edges but still a little underdone in the centre, 12 to 13 minutes. Let the cookies rest on the baking sheet for 5-10 minutes before using a spatula to transfer them to a cooling rack to cool completely. Repeat with the remaining cookie sheet.
  6. Store in the fridge for up to a week or freeze for longer storage.
The dough will be fairly sticky and gloopy, not as stiff as regular cookie dough. Don't try to roll it into nice balls with your hands, let them be free-form :)

Adapted from Kathryne Taylor’s Love Real Food via Pinch of Yum. If you want to make these with coconut sugar instead, and see more and better pictures, and plenty of words, go there :)


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