5 Ingredient Peanut Butter Chocolate Chip Cookies
Prep
10m
Cook
12m
Total
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
24 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 204kcal 10%
-
Fat 12g 18%
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Saturated Fat 4g 20%
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Carbohydrates 25g 8%
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Fiber 1g 4%
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Sugar 19g 38%
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Protein 4g 8%
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Cholesterol 15mg 5%
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Sodium 65mg 2%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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