Peanut Butter and Chocolate Chip Cookies are made without flour and without butter! Yes – it’s true! These are Gluten-Free Peanut Butter and Chocolate Chip Cookies made with real peanut butter, dark chocolate chips, sugar, an egg and peanuts! Peanut Butter Chocolate Chip Cookies are so incredibly light and insanely addicting, they will ‘wow’ everyone who tries them!
Needless to say, these cookies are also AMAZINGLY moist with a rich peanut butter flavor and a soft crunchy texture to them that crumbles in your mouth with every bite.
But, what I love most about these peanut butter chocolate chip cookies is the fact that adding the dark chocolate chips to this recipe, makes them taste more like our favorite Reese’s peanut butter cup candies – only it’s in a cookie! And, because they have such a delicate texture, they melt in your mouth with every bite.
Everyone will love them! … and, believe me – you can’t eat just one.
Try these Peanut Butter Chocolate Chip Cookies with a glass of milk or coffee, and…. Mmm.. you’ll fall in love with a new cookie, for sure!
Family and friends have been asking Liz for this recipe for years, and we are delighted to finally post it.
Peanut Butter Chocolate Cookies only need a few ingredients, takes 5 minutes to prepare and 10 minutes to bake! It’s perfect every time!
Here’s a Tip: Double this recipe, bake and freeze them in trays, they stay fresh up to one month. Place cookies into small jars and tie ribbons around the jars. They make pretty little gifts! Great as a quick protein snack in the afternoon.
- 1 cup of chunky peanut butter
- ¾ cup sugar
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 large egg
- 1 cup of dark chocolate chips
- ½ cup of unsalted peanuts
- Preheat oven 350 degrees.
- In a large mixing bowl , combine peanut butter, sugar, baking soda, salt and egg with a spoon.
- Mix in peanuts and chocolate chips.
- Drop by teaspoons onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes. Remove and cool completely. Store in air-tight containers.
- Yields: 16 cookies