Today is the day before Christmas Eve and my children are so excited that Santa is coming soon. We arrived home from Taiwan yesterday evening and we’re trying to recover from jet lag. Without having time to take a breather, my mom is arriving this morning from Japan to spend Christmas and New Years with us!
I’m thinking of baking these delicious Peanut Butter Chocolate Chip Cookies with my mom and the kids today along with some other cookie recipes that I’ve found from other blogs. I know we’re a little behind in cookie-making this year but the children are reminding me that we need to bake cookies before Santa comes.
Last month Erin from Dinners, Dishes, and Desserts told me her Peanut Butter Cookies recipe is so easy that even I, who doesn’t bake often (or doesn’t bake at all), can bake these. My first reaction was “no butter and no flour? really?” I didn’t even know it’s possible to make cookies with just 3 ingredients (original recipe doesn’t have chocolate chips)! I took her suggestion and tried baking these cookies before my trip to Taiwan. I was really surprised how easy it was to bake these cookies and how delicious they turned out.
From the original recipe that Erin provided, I adapted a little bit by using brown sugar instead of all white sugar. Also I used extra crunch peanut butter for the crunchy texture that I always enjoy. Other than that the recipe is so simple that I have nothing else to add. They were simply scrumptious! Thank you Erin for the recipe! Also I want to thank you Mai from A Cup of Mai for this very useful small cookie scoop that I won from her giveaway LONG time ago… It was so easy to make the same size cookies!
Happy Holidays to you and your family!
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
5 Ingredient Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup extra crunchy peanut butter
- 1 large egg (50 g each w/o shell)
- ½ cup sugar (use ⅓ cup for less sweet)
- ½ cup brown sugar (use ⅓ cup for less sweet)
- ⅓ cup semi-sweet chocolate chips
Instructions
- Gather all the ingredients.
- Preheat oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). In a medium-size bowl, stir to combine the peanut butter, granulated white sugar, brown sugar, and egg. Add the chocolate chips and stir again.
- Using a cookie scooper or a 1 teaspoon measuring spoon, drop the batter onto a large baking sheet. Bake the cookies at 350ºF (180ºC) for 8 minutes or until lightly browned. I prefer crunchy cookies, so I bake for 9-10 minutes.
- Remove from oven and let sit on the tray for 5 minutes before placing them on a wire rack to cool. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store at room temperature for 2-3 days.
Notes
Nutrition
Hello,
Thanks for your different recipes. Already tried some of your cookies and they are really amazing.
I was wondering if we could prepare beforehand and then freeze this batter?
Hi Ketty!
Thank you for trying Nami’s cookies recipes! We are glad to hear you enjoyed it.
Most cookie doughs freeze well, so we think this will do too. But we haven’t tried it yet, so please let us know how it goes!😉
So easy and soooooo tasty. Im not a big fan of peanut butter and still found these perfect!
Hi Grace! I’m so happy to hear that. My daughter makes this often too. I’m not a big PB fan too, but this is pretty good, considering such a short ingredient list!
These came out great. They took a little longer to bake in my oven. My family enjoyed them and asked for more. Took these to a pot luck and they enjoyed them — none left to bring home. That’s a good sign. So easy too.
Hi Maven! Thank you so much for your kind feedback. I’m so happy this recipe was well-taken! 🙂
[…] Peanut Butter Chocolate Chip Cookies […]
Hi Nami,
For this recipe, are we supposed to flatten the balls of dough before putting it into the oven? I’m finding that if I put it into the oven as balls of dough like your picture, even after 12 minutes of baking, they’re still in ball shape form, not like the pictures of your final result. Am I doing something wrong?
Thanks!
Hi Dora! I apologize for my late response. No, you don’t have to flatten the dough. Did you replace any ingredient in the recipe? The cookies should flatten themselves after you put them in the oven… Assume your oven is at the right temperature, I am not sure why yours didn’t. Maybe different brands of PB?
Hope you had a great holiday season! These cookies were just what we were looking for. We have a few friends who can’t have any gluten, so these were perfect for a treat to take to them. I added mini mnms chocolates for a little fun color. My house loves crunchy cookies too, so I baked just a little longer as suggested.
Hi Tai! I did. 🙂 Ohh mini M&Ms sounds so good! My kids will definitely love them!
I made this recipe twice 🙂 The second time I tried adding a little milk to make it less sweet and just a bit softer. Both times were really good! Thanks for awesome recipe~
Hi Kassie! Twice! 😀 So happy to hear you enjoyed these cookies and thank you for trying this recipe! 🙂
Just curious, doesn’t this recipe require any flour? And I wonder won’t it be too sweet with only sugars and egg and peanut butter? 😀
Hi Wen! That was my first reaction too! Surprisingly there is no flour included!!! It’s more like typical American cookies, so it can be a little too sweet for Asian persons’ taste for example, but we do enjoy these cookies. 🙂