- 1 cup (269g) smooth peanut butter
- 3/4 cup (161g) brown sugar, packed
- 1/2 teaspoon baking soda
- pinch of salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (85g) chocolate chips or mini chips
Preheat your oven to 350°F.
Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.
Add the egg and vanilla, and blend on low-medium speed until incorporated.
Stir in the chocolate chips.
Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly.
Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.
Tips from our Bakers
This recipe doesn’t work as well with natural peanut butter as with standard store-bought. The result, when tested, was a drier, more crumbly cookie.
If you want this recipe to be dairy-free, make sure to use dairy-free chocolate chips.
Join King Arthur baking instructor, Libby Treadway and her son as they bake Flourless Peanut Butter Chocolate Chip Cookies together from start to finish. Watch Baking Flourless Peanut Butter Chocolate Chip Cookies with Kids now.
Here’s an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight); follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, reduce the recipe’s suggested oven temperature by 25 degrees; and start checking cookies for doneness three-quarters of the way through the suggested bake time.