Six Ingredient Peanut Butter Chocolate Cookies

Almost the simplest cookie ever
1 hour 10 minutes Total Time
10 minutes to prep
15 minutes to bake
30 minutes to cool
28 cookies
The base for this recipe is all over the internet. Ovenly, an NYC bakery has taken the concept of the 3 ingredient peanut butter cookie (peanut butter, egg, white sugar) and improved it. They use brown sugar, add some vanilla, and changed the ingredient ratios. The result is a very delicious peanut butter cookie that is simple and gluten-free. My version has just two changes. Instead of sprinkling sea salt on top, I include some in the batter. This is because I almost always forget to sprinkle it on. The other is to add chocolate. I have tried with chocolate chips and that is fine, but using some chopped chocolate instead is better. The chopping creates tiny bits of chocolate that mix in with the dough and also nice chunks of different sizes. I learned this from Stella Parks, the author of the Bravetart cookbook. Overall, the result is better than adding uniform chips.
You don't have to freeze the cookie dough first but it does help keep the cookies from going totally flat. The longer you freeze or refrigerate the dough, the taller and more domed the cookies are. I don't need them to be domed, and I like the results from 15 minutes in the freezer. These cookies are truly better after they are cooled. Yes, this recipe makes an annoying amount of 28 cookies, not 24, when I scoop with an OXO #40 cookie scoop. I save the 4 extra balls and freeze them. You could also squeeze them in on the pan. If you buy a 16oz jar of peanut butter you don't have to measure! Just put it all into the dough. I have tried this recipe with natural peanut butter and it was not as good. Creamy Jif, Skippy, or store brands will work best. When I bake cookies, I often use artificial vanilla because it is so expensive now and you cannot tell the difference. I save the real vanilla for ice creams and puddings.



  • Gather ingredients. Preheat oven to 350°F.
    Step 0
  • Chop the chocolate with a serrated knife. A mix of sizes is fine, with the largest being similar to chocolate chips or a little larger.
    Step 1
  • In a medium bowl, whisk the brown sugar, eggs, vanilla and salt together until smooth and the sugar starts to dissolve.
    Step 2
  • Add the peanut butter and whisk until it is completely incorporated. It is better to use a whisk with more space between the tines. The whisk I'm using in the pictures was not the best choice because the dough is thick.
    Step 3
  • Fold in the chocolate with a rubber spatula. Rest the bowl of dough in the freezer for 15 minutes.
    Step 4
  • Scoop the dough onto parchment lined cookie sheets. I use an OXO #40 scoop and put 12 on a sheet. Bake in oven for 14-16 minutes, rotating sheets halfway through. If you get more than 28 cookies, check cookies earlier. If you have less cookies and they are larger, they may take longer to cook.
    Step 5
  • Bake until cookies are browning on the edges slightly and dry on top. Remove from oven and cool on baking sheets.
    Step 6

Comments and Questions

Log In or Sign Up if you would like to comment.

There are no questions or comments yet.