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    Home » Recipes » Desserts

    Simple Peanut Butter Cookies with Chocolate Chips (No Flour)

    Published: Aug 9, 2022 by Ashlyn Meredith ·

    Jump to Recipe Print Recipe
    A peanut butter cookie with chocolate chips with a bite taken out of it.

    These peanut butter cookies with chocolate chips are made with creamy peanut butter and packed with chopped peanuts and mini chocolate chips. They are made with six simple ingredients and do not contain any flour. The tops of the cookies are covered in mini chocolate chips and peanuts which gives these chewy cookies great flavor and the perfect amount of crunch!

    A peanut butter cookie with chocolate chips with a bite taken out of it.

    These peanut butter cookies are chewy and crunchy, which makes them just perfect! If you want a cookie that is packed with peanut butter flavor with some chocolate chips mixed in, this cookie recipe is for you!

    The best part about these cookies is that there are only six ingredients that you probably already have lying around. All you need is a bowl, a mixer (stand mixer or hand mixer will do!) and a cookie sheet.

    Since these cookies are made without flour, they are perfect for someone who eats a gluten free diet.

    For more cookie recipes, try: Dark Chocolate Chip Oatmeal Cookies with Pecans, Chocolate Cookies with Buttercream Frosting or Snickerdoodles Without Cream of Tartar.

    Jump to:
    • Why You Will Love These
    • Ingredients Needed
    • Step by Step Instructions
    • Expert Tips
    • FAQ
    • Storing and Freezing
    • Other Recipes to Try
    • Recipe

    Why You Will Love These

    • They are easy to make. With just a handful of ingredients that you probably already have, you can make these cookies in just about 25 minutes. It's truly one of the easiest cookie recipes!
    • The peanuts and chocolate chips. There are chopped peanuts and mini chocolate chips in the cookie dough and then also pressed into the tops. Every bite is packed with both of these great treats!
    • They are chewy. The texture of the cookies is perfect. Chewy on the inside and a bit of a crunch from the peanuts and chocolate chips mixed in and on the tops.
    A stack of five peanut butter cookies with chocolate chips.

    Ingredients Needed

    • Peanut butter: I think creamy, or smooth, peanut butter works best for this because you are adding in chopped peanuts to the dough. If you have crunchy peanut butter, that would work too.
    • Sugar
    • Baking soda
    • Egg: You will need one whole large egg and one egg yolk.
    • Peanuts: I like to use finely chopped dry roasted peanuts. They add the perfect texture and the right amount of saltiness.
    • Chocolate chips: Semisweet mini chocolate chips work great in this recipe.
    Peanut butter chocolate chip cookie ingredients in varying bowl shapes and sizes.

    Step by Step Instructions

    Here is how to make this simple recipe for delicious flourless peanut butter cookies. For the full ingredient list and instructions, see the recipe card below.

    STEP 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.

    STEP 2: In a medium sized mixing bowl, combine the peanut butter, sugar, baking soda, egg and egg yolk. Mix on low until thoroughly combined. (You can use a hand mixer here or a stand mixer fitted with the paddle attachment.)

    STEP 3: Add peanuts and chocolate chips and continue to mix on low until thoroughly combined.

    Peanut butter chocolate chip dough preparation in a glass bowl.
    Peanut butter chocolate chip dough preparation in a glass bowl.
    Peanut butter chocolate chip dough preparation in a glass bowl.

    STEP 4: Use a small cookie scoop, or a tablespoon, to place dough balls on one of the prepared cookie sheets. Place the cookie sheet in the refrigerator to chill dough for 10 minutes.

    Peanut butter chocolate chip cookie dough in a glass bowl.
    Peanut butter chococlate chips cookie dough being scooped by a cookie scoop.

    STEP 5: In a small shallow bowl, add the remaining peanuts and chocolate chips. Stir to combine.

    STEP 6: Remove the dough balls from the refrigerator. Working with one dough ball at a time, firmly press it into the peanut and chocolate chip mixture, slightly flattening the dough ball. Repeat with remaining dough balls.

    Peanut butter chococlate chips cookie dough being pressed into a peanut and chocolate chip mixture.
    A prepped peanut butter chocolate chip cookie dough ball in a hand.

    STEP 7: Place prepared dough balls, about 2 inches apart, on the second prepared cookie sheet. Bake in the prepared 350°F oven for 11-13 minutes. Allow cookies to cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

    Expert Tips

    • Be sure to let the dough chill in the refrigerator for 10 minutes before pressing the dough into the peanuts and chocolate chips. This helps the dough firm up a bit so you can press the toppings in without totally smashing the dough ball.
    • Cool cookies for at least two minutes on the cookie sheet. They will be very soft if you try to move them off the baking sheets before allowing them to cool down.
    • Serve these warm with a tall glass of cold milk for the perfect treat!
    A peanut butter cookie with chocolate chips with a bite taken out of it.

    FAQ

    Can I use crunchy peanut butter?

    Yes. Crunchy, or chunky, peanut butter will also work for this recipe.

    Can I use regular sized chocolate chips?

    Yes. You could use regular sized semisweet or dark chocolate chips for these. Milk chocolate chips would work, but will be much sweeter.

    Does natural peanut butter work okay?

    I have made these with natural creamy peanut butter and regular peanut butter and both work great!

    Storing and Freezing

    Store baked cookies in an airtight container on the counter at room temperature for up to 3 days or in the refrigerator for up to 5 days.

    Freeze baked cookies or prepared dough balls in an airtight container or zip top bag for up to 3 months. Thaw baked cookies at room temperature. Bake frozen dough balls at 350°F for 11-13 minutes.

    A stack of five peanut butter cookies with chocolate chips.

    Other Recipes to Try

    • Banana Blueberry Buttermilk Pancakes
    • Crunchy Baked Cod with Parmesan Panko Crumbs
    • Turkey Pesto Sandwich
    • Sweet and Savory Seasoned Pretzels

    Don't forget to leave a star rating below! This helps both me and other readers! Follow along on Instagram, Pinterest and Facebook and subscribe to my newsletter so you never miss what Hey, Snickerdoodle is up to!

    Recipe

    A stack of five peanut butter cookies with chocolate chips.

    Peanut Butter Cookies with Chocolate Chips (No Flour)

    Author: Ashlyn Meredith
    These peanut butter cookies with chocolate chips are made with creamy peanut butter and packed with chopped peanuts and mini chocolate chips. They are made with six simple ingredients and do not contain any flour. The tops of the cookies are covered in mini chocolate chips and peanuts which gives these chewy cookies great flavor and the perfect amount of crunch!
    Yield: 18 cookies
    Prep Time: 5 mins
    Cook Time: 12 mins
    Chill Time 10 minutes
    Total Time: 27 mins
    5 from 2 votes
    Print Recipe Pin Recipe

    Ingredients
      

    • 1 cup creamy peanut butter
    • 1 cup sugar
    • 1 teaspoon baking soda
    • 1 egg
    • 1 egg yolk
    • ½ cup finely chopped dry roasted peanuts, divided
    • ½ cup mini chocolate chips, divided

    Instructions

    • Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
    • In the bowl of a stand mixer, combine the peanut butter, sugar, baking soda, egg and egg yolk. Mix on low until thouroughly mixed and smooth.
      1 cup creamy peanut butter, 1 cup sugar, 1 teaspoon baking soda, 1 egg, 1 egg yolk
    • Add 2 tablespoons peanuts and ¼ cup chocolate chips. Mix on low until evenly distributed.
      ½ cup finely chopped dry roasted peanuts, divided, ½ cup mini chocolate chips, divided
    • Using a small cookie scoop, or tablespoon, place dough balls on a baking sheet. Place in the refrigerator for 10 minutes.
    • Meanwhile, combine the remaining peanuts and chocolate chips in a small bowl.
      ½ cup finely chopped dry roasted peanuts, divided, ½ cup mini chocolate chips, divided
    • Working with one dough ball at a time, firmly press the tops into the peanut and chocolate chip mixture, coating the tops with the mixture. Place dough balls 2 inches apart on baking sheet.
    • Bake in 350°F oven for 11-13 minutes or until just beginning to brown around the edges. Remove from oven, let cool on baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
    Calories: 157kcal | Carbohydrates: 14.9g | Protein: 5.1g | Fat: 9.8g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 142mg | Potassium: 126mg | Fiber: 1.2g | Sugar: 12.9g | Calcium: 7mg | Iron: 2mg
    Keyword chocolate chips, cookies, peanut butter, peanuts
    Did you make this recipe?Tag @heysnickerdoodle on Instagram.

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    Hey, there! I'm Ashlyn and I'm the human behind Hey, Snickerdoodle where you will find approachable, simple recipes that are attainable for any home chef. As a parent to three busy boys, my recipes have been developed and tested with busy families in mind. Hey, Snickerdoodle is a place where you can find a collection of recipes I have developed, photographs I have taken and some simple background information, tips, and tricks I have written about my recipes.

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    Hey, there! I'm Ashlyn and I'm the human behind Hey, Snickerdoodle where you will find approachable, simple recipes that are attainable for any home chef. As a parent to three busy boys, my recipes have been developed and tested with busy families in mind. Hey, Snickerdoodle is a place where you can find a collection of recipes I have developed, photographs I have taken and some simple background information, tips, and tricks I have written about my recipes.

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