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5 Ingredient Peanut Butter Chocolate Chip Cookies
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Prep Time
10m
Cook Time
12m
Total Time
22m
This 5-ingredient peanut butter chocolate chip cookie recipe is quick and easy to make. With a base of creamy peanut butter and lightly packed coconut sugar, these cookies are sweet, rich, and perfectly balanced with a hint of vanilla and a generous amount of chocolate chips.
Ingredients
Servings:
24
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
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Notes
These turned out a tiny bit differently for me each time I made them, and I think the biggest variable was the peanut butter. If your peanut butter is on the softer side, I would chill the dough for at least 15 minutes – maybe more like 30.
Kathryne’s yield in the book is for 42 cookies, but I like my cookies to be on the XL side, so I used a little bit of a larger scoop than what she recommends which left me with about half that many cookies.
Kathryne saysthat you can use 1 1/2 cups brown sugar in place of the coconut sugar.
I sprinkled the tops with sea salt. Couldn’t resist.
Kathryne’s yield in the book is for 42 cookies, but I like my cookies to be on the XL side, so I used a little bit of a larger scoop than what she recommends which left me with about half that many cookies.
Kathryne saysthat you can use 1 1/2 cups brown sugar in place of the coconut sugar.
I sprinkled the tops with sea salt. Couldn’t resist.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories309kcal15%
-
Fat17g0%
-
Saturated Fat6g0%
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Carbohydrates33g1%
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Fiber1g0%
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Sugar29g1%
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Protein6g0%
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Cholesterol15mg0%
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Sodium70mg3%
Percent Daily Values are based on a 2,000 calorie diet.