Easy Peanut Butter Chocolate Chip Cookies are truly AMAZING! They only have four ingredients, they’re unbelievably scrumptious, they’re naturally gluten-free, and as the title indicates, they’re easy to whip up. Very easy!
I have been eating these Easy Peanut Butter Chocolate Chip Cookies most of my life.
I was a little kid the first time I remember my mom making them. She made them all the time, and for any occasion — happy, sad, festive, celebratory, holiday gifts, and just to always have around. And now I do the same.
My mom said she got this recipe from my friend Aimée, who told her she got it from the Sesame Street show. I’ve been meaning to ask Aimée if she has any recollection of this. It would make sense for it to come from a kids show because it really is one of the easiest cookie recipes ever. And they are without question, the best Peanut Butter Chocolate Chip cookies I’ve ever had. And there’s nobody I’ve made them for who doesn’t feel the same way.
How to Make Easy Peanut Butter Chocolate Chip Cookies
The batter takes about 5 minutes to put together. Really. There are only 4 ingredients, no cutting or chopping, no melting — just mixing! Here we go . . . .
-The 4 ingredients — sugar, peanut butter, egg whites and chocolate chips are mixed together.
-The cookie batter is shaped with a 1 1/4-inch cookie scoop. They will barely spread, if at all, so they can be close together, and they’ll all fit on one sheet pan — all 4 dozen!
-Then they go in the oven for about 12 minutes. Cool for about 15 minutes and you’re done!
Can you freeze Easy Peanut Butter Chocolate Chip Cookies?
Yes! In fact, I like them even better frozen. They taste like a candy bar when frozen — they will not become too hard, rather, they’ll have a firm, chewy texture.
Tips for Making Easy Peanut Butter Chocolate Chip Cookies
-My mom always used Skippy Extra Crunchy peanut butter for this recipe. Very likely because they sold it in giant tubs at Costco. 😉 I love them with Skippy — perhaps because it’s what I grew up with. . . . or maybe because I just like it. I use Natural Skippy (creamy) and it’s delicious. And of course, you can use any brand you like.
-My mom would lightly blend the egg whites with a fork, then mix in the sugar, followed by the peanut butter, and finish with the chocolate chips. I do the same, but the truth is, if you put everything in a bowl and mix with a spoon, they’ll be equally as delicious.
-I think these are best when they come out of the oven seeming like they’re not quite done — they will look dry, but still feel a bit doughy to the touch. The texture will be perfect when they cool.
These cookies are the best! I mean it — make them once and you’ll get it. And you’ll continue to make them regularly — forever!
This is my go-to cookie recipe when we have people over spontaneously, when someone needs cheering up, if someone should be celebrated, to give to our mail lady just to be nice, for a potluck, teacher gifts, and when I just feel like we need something sweet in the house. They can be whipped up in just minutes!
Enjoy every last crumb!
Want more peanut butter and chocolate love? Here you go . . .
- Double Peanut Butter Cup Cookies
- Peanut Butter Chocolate Decadence Bars
- Peanut Butter S’mores Meringue Pie
- Trail Mix Peanut Butter Cookies
These cookies only have four ingredients, they're unbelievably scrumptious, they're naturally gluten-free, and as the title indicates, they're easy to whip up. Very easy!
Makes 4 dozen cookies
- 2 large egg whites
- 1 cup granulated sugar
- 2 cups salted peanut butter (see notes)
- 2 cups semisweet chocolate chips
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Preheat the oven to 350°F, line a sheet pan with parchment paper and set it aside.
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In a large mixing bowl, blend the egg whites with a fork. Add the sugar and use the fork to mix. Add the peanut butter, and mix with a spoon until smooth. Fold in the the chocolate chips.
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Use a 1 1/4-inch cookie scoop to shape about 4 dozen balls of dough, releasing them onto the parchment-lined sheet pan as you go.
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Place in the preheated 350°F oven and bake just until they look dry and are set, about 12 minutes. Cool on the baking sheet for about 15 minutes. Eat!
You can use crunchy or smooth peanut butter -- this is just a matter of taste.
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Yum!!!
We are huge fans of peanut butter :-)) These cookies are absolutely irresistible!
I hope you try them, Angie. Thank you! ~Valentina
Definitely my son’s favourite ! Pinning and sharing dear 🙂
Yay! Thank you so much. Hope you both love them!~Valentina
I’d love to always have these around too! PB cookies are one of my faves and with only 4 ingredients? I seriously need to get in the kitchen and whip up a batch (or 2). Hubby would devour these too! Bet these are so good dunked in a cold glass of milk. Have a wonderful week, Valentina 🙂
Yes! Get out the milk! 😀 Thanks, Dawn. Have a delightful week. ~Valentina
Oh man, you weren’t lying when you said these cookies were easy! These look delicious, and I know I couldn’t trust myself around a pan of these. I’m not sure about the Sesame Street connection here, but let’s roll with it. After all, it makes for a fun story, right? 🙂 Love this recipe, Valentina!
Exactly. A fun story. 🙂 Hope you and the family love them and that you had a great Mother’s Day weekend. ~Valentina
Wow, now that’s my kind of cookie. I bet the Cookie Monster gave Aimée the recipe. I’m not a sweets baker, but love to make cookies (i guess that makes me a cookie baker). As this is making me think of Reeses’ Peanut butter cups, I’ve got to try them.
Cookie Monster! Who doesn’t love that guy!? Enjoy, Ron, and thank you! ~Valentina
Love PB cookies! These are so awesome! Pinning! xo
Thank you, Kim! Enjoy! ~Valentin
I know a certain “someone” (cough, cough) who will LOVE these cookies and will be tempted to eat the whole batch! Brilliant recipe!
Love it, Nancy! 🙂 I’ve been known to eat a whole batch. Wish I were joking. ~Valentina
Sesame Street! Sweet! GREG
I know, right!? 😀 ~Valentina
My mom made peanut butter cookies with 1 cup of peanut butter, 1 cup of sugar and an egg – these remind me of those only better, because – chocolate!! And I like that there is less sugar by ratio. Definitely need to try these!
Thanks, Marissa. Your mom’s sound delicious, too. You could just stick a chocolate Kiss on top. 🙂 ~Valentina
Fun recipe! And so easy and quick. That’s a winner in my book. 🙂
Thanks, John! ~Valentina
Happy Friday, Valentina! First, I’m not sure if my comments are making it through… They seem to disappear. Don’t you love the Internet? Second, I haven’t heard of this type of cookie, but never seen a recipe before. I love having good and easy gluten-free recipes on hand. These are almost healthy! Also, thanks for the tip on the Skippy natural creamy peanut butter. I didn’t know that existed… I’m going to look for it this afternoon when I go shopping.
Comments are making it through. 🙂 And so funny about the cookies being healthy, because I totally pitch them that way to MYSELF when I eat a million of them. Ha! ~Valentina
WOW….our universes have collided. I only made a version of these yesterday at college (they will be in my next post)! The recipe we were asked to follow called for whole eggs, and also as we were using them to ‘sandwich’ the filling, the choc chips were placed only on top rather than combined into the mix. I am definitely a convert and will be making your version next Valentina!
That’s awesome, Kathryn. Can’t wait to see yours! 🙂 ~Valentina