Peanut Butter Chocolate Chunk Cookies

January 24 is National Peanut Butter Day.

And it just so happens that I’ve made the best peanut butter cookies of my entire life in honor of it.

Peanut Butter Chocolate Chunk Cookies

I am a huge, ridiculous peanut butter fan, lover, and connoisseur. I have quite the collection of recipes using it: 35 Favorite Peanut Butter Recipes, 20 Peanut Butter RecipesPeanut Butter and Jelly Recipes, and a master compilation of all the Peanut Butter Recipes I’ve blogged about. Yes, I love peanut butter.

I’m not one to throw around labels like ‘The Best’ or ‘Best Of’ if I really don’t think something is. When people talk and every other thing is amazing, life-changing, or the best, I tend to not take them seriously. Some things are good, some things are great, but to say The Best means there’s very little, if any, room to improve. But I can proudly say, these cookies get my vote as The Best peanut butter cookies I’ve ever made.

And here’s the most amazing thing about these cookies. There’s no flour, no butter, and no white sugar used. And they taste better than any other peanut butter cookie I’ve had, many of which use plenty of those ingredients. Edited to add: For those compelled to comment that brown sugar is white with molasses added, yes, I’m aware.

Peanut Butter Chocolate Chunk Cookies

I tweaked my nearly three-year old recipe for Flourless Peanut Butter Cookies and with a few changes, it went from a recipe that was very good and has served me quite well for years, to something that is dangerous to have in the house. It’s a good thing this is a 16-count batch size. Or, if you make them larger, about one dozen cookies.

They’re the easiest cookies you’ll ever make, with only six ingredients, and one of them is vanilla, which hardly counts. The recipe is naturally gluten-free because there’s no flour, and it’s one egg away from being vegan.

There are countless versions and variations on flourless peanut butter cookies. I’ve seen various types of peanut butter used, from creamy to crunchy, natural to not. The type and quantities of sugars vary, from using all granulated to all brown, to a combo of both. The inclusion or absence of baking soda; warm versus chilled dough; dough rolled in balls or dropped from tablespoons; fork-tine crossmarks and not. There are so many little tweaks that can be made to a four to six-ingredient recipe.

Peanut Butter Chocolate Chunk Cookies

For my version, I used one cup Peanut Pan Creamy Honey Roasted Peanut Butter and I don’t advocate using natural or Homemade Peanut Butter. As lovely as homemade peanut butter is for eating with a spoon, spreading on toast, or making pans of bars with, it lacks the structure that storebought peanut butter has. Because these cookies have no flour which would lend structure, using peanut butter that’s oily, natural, and loose is going to result in cookies that are loose and may not bake up as thick.

You could try using natural peanut butter and I’ve seen some people have success, but I get much better results with commercial. Good old-fashioned Jif, Skippy, or Peter Pan are my recommendations. I detest nuts in baked goods and creamy peanut butter is the only way for me, but if you like little pebbles in your cookies, go with crunchy.

Homemad Peanut Butter

Add the peanut butter and light brown sugar to the bowl of a stand mixer. Spraying the measuring cup with cooking spray will help it plop out easier. In my former recipe, I used three-quarters cup granulated sugar and one-quarter cup brown sugar, but in the past three years, I’ve learned some things.

I’ve learned that I strongly prefer to use brown sugar when possible. It helps baked goods stay moist and soft, and it adds greater depth of flavor than granulated sugar. Most recently I made Brown Sugar Maple Cookies using only brown sugar and was so pleased with the soft. moist,  and tender results, that I used exclusively brown sugar in these peanut butter cookies.

Please don’t write to tell me that brown sugar is white sugar with molasses added. I’ve been told that about 500 times. I am making a taste claim about brown sugar, not a health claim. You cannot get the flavor from white sugar that brown sugar lends.

Peanut Butter Chocolate Chunk Cookies

To the peanut butter and brown sugar, add one egg, one tablespoon of vanilla extract, and one teaspoon baking soda. In my old recipe, I only used one-half teaspoon vanilla, but I am a vanilla fiend and added it amply enough to matter; one tablespoon. No more of this half-teaspoon business, but if you’re one of those people who prefer less, go with less. I go with more.

I didn’t use baking soda in the past, and in looking back at those old photos, the cookies are thinner because there was no chemical leavening. Part of the thinness also stems from baking with warm dough, but I’ve since corrected the errors of my ways on both accounts.

Mix all the ingredients until well-combined. The brown sugar is gritty and granular for the first few minutes of beating, so make sure to cream the ingredients until the sugar has smoothed out and the dough is nice and fluffy, stopping to scrape down the sides of the bowl as necessary. The dough comes together, even without flour, and remarkably it’s not a sticky mess, thanks to the natural oils in the peanut butter.

Peanut Butter Chocolate Chunk Cookies

These cookies would have been perfectly fabulous without adding chocolate, but chocolate and peanut butter is quite possibly the best food pairing on the planet. I decided to go for broke and add as much chopped chocolate as I possibly could. I used six ounces of a roughly diced 72% Pound Plus Bar. I like the darkness and slight bitterness of the chocolate, contrasted with the honey in the peanut butter, and with molasses that’s naturally found in brown sugar. Most semi-sweet chocolate chips are in the 50 to 55% range, and I relish the extra bump in dark chocolate intensity.

Unlike chocolate chips which have stabilizers added to them, which slow down the rate the chips melt when heated, chocolate bars and baking chocolate don’t have them and when heated, the chocolate pools and forms puddles, rivers, and streams that run through the cookies.

Add the chocolate and beat momentarily to incorporate, and as tempting as it is to bake the cookies right away because the dough is just so good, it must be chilled for at least two hours, up to five days, before being baked for thicker, puffier cookies. Baking with warm dough is a recipe for flatter pancake cookies, as my old photos show.

Peanut Butter Chocolate Chunk Cookies

Using a medium-sized two-inch cookie scoop, form the dough mounds. This translates to almost two tablespoons of dough, or about 1.60-ounces by weight. For this batch of cookies, I made 16 balls, ate two, baked 14. You could divide the dough into 16 pieces for medium-to-smaller cookies like I made, or divide it into one dozen pieces for slightly larger cookies. These aren’t jumbo bakery-style cookies, which means you can have seconds. Or fourths.

Place the dough onto baking sheets about two inches apart, about 8 per tray. Prior to baking, flatten the mounds slightly. If your dough is very well-chilled, you can flatten them a bit more so they don’t stay mounded up in little puffballs while baking, just don’t over-flatten like I recently cautioned against.

Peanut Butter Chocolate Chunk Cookies

Bake at 350F oven for 8 to 10 minutes, but I really recommend the lower end of that range. The cookies in the photos were baked for eight minutes exactly, with the trays rotated once at the four-minute mark. The cookies will look underdone at eight minutes, but firm up as they cool. Let them cool on the baking trays for 5 to 10 minutes before moving them.

If you like crispy and crunchy peanut butter cookies, this probably isn’t the recipe for you since these are all about soft, chewy, and melty. But if you prefer slightly more well-done cookies, go for nine-ish minutes, maybe ten, but I would not bake them longer than 10 minutes or they’ll set up too firm and crunchy as they cool, and you’ll miss out on the ooey, gooey, melt-in-your mouth qualities, which are make these my favorite peanut butter cookies.

Peanut Butter Chocolate Chunk Cookies

Yes, they’re a new favorite. The dough itself is as robustly peanut butter flavored as you can get. There’s no butter and no flour to take away any of the intensity of flavor. Just pure peanut butter intensity. The honey roasted peanut butter makes for a slightly sweeter cookie than using regular peanut butter, and it’s a great contrast to the bittersweet dark chocolate.

The exclusive use of brown sugar keeps these cookies moist beyond words and they stay soft for a week. Or keep the unbaked dough in your fridge and bake off two or four mounds at a time. The recipe makes a small batch anyway, and I doubt you’ll have to worry about lingering leftovers or these gooey nuggets stale on you. You’ll have to worry more about when you’re going to fit in some additional cardio.

The edges have a bit of chewiness to them, the interior is so soft and tender, the peanut flavor is distinctly present, and chunks and rivers of dark chocolate ooze everywhere.

It’s hard to believe there’s no butter, no flour, and no white sugar in them.

They’re my definition of the perfect cookie.

Peanut Butter Chocolate Chunk Cookies

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Peanut Butter Chocolate Chunk Cookies

These cookies are the best peanut butter cookies I've ever made or eaten. And the most amazing thing about them is there's no flour, no butter, and no white sugar used. And they taste better than any other peanut butter cookie I've had, many of which use plenty of those ingredients. They're melt-in-your mouth soft and chewy, and extremely moist. They're intensely peanut-butter flavored and because there's no butter or flour added, the purity of the peanut butter shines though. There's no white sugar, just brown sugar, so the cookies have richer flavor and stay soft for days. They're bursting at the seams with dark chocolate, a perfect pairing for peanut butter. They're naturally gluten-free, easy, and fast to make. They're my new favorite peanut butter cookie.

Yield: about 16 medium cookies, or 1 dozen larger

Prep Time: 8 minutes

Cook Time: 8 minutes

Total Time: 16 minutes active (2+ hours to account for dough chilling)


1 cup creamy peanut butter (I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter - see below)
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)


  1. To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary. Although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading.
  2. Add the baking soda and beat to incorporate.
  3. Add the chocolate and beat to just incorporate; don't overmix or the nice chocolate chunks will break down.
  4. Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers.
  6. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Edited To Add – Troubleshooting Tips

There are similar recipes on Allrecipes (2000 comments), The Food Network (275 comments), Epicurious (325 comments) – all with very high to nearly perfect user ratings and feedback. For anyone who has had trouble with my recipe, I recommend reading the comments on those other sites and perhaps they will help you troubleshoot your issues.

Also, googling “flourless peanut butter cookies” will pull up hundreds of bloggers who have similar recipes on their sites.

For example, Heidi of Foodie Crush made cookies using my recipe on her site here, minus the chocolate chunks. Rather than 1 cup brown sugar, she used 3/4 cup granulated sugar and 1/4 cup brown sugar.

Related Recipes

I love peanut butter!

35 Favorite Peanut Butter Recipes (as of September 2012)

20 Peanut Butter Recipes

Peanut Butter and Jelly Recipes

master compilation of all Peanut Butter Recipes

Here are 10 favorites below:

1. Homemade Peanut Butter (vegan if plain peanuts are used, GF) – Ready in 5 minutes and you have not lived until you’ve made your own

2. Homemade Cookie Butter Peanut Butter (vegan, GF) – So similar to Biscoff or Trader Joe’s Cookie Butter and it comes together in minutes in the food processor. Dangerously good

3. Special K Bars (no-bake) – The recipe is from my Grandma and one of my favorite bars of all time and ironically was the first picture Foodgawker ever accepted of mine. 250+ later, it’s fun to think back

4. Coconut Peanut Butter Magic Cake Bars – One of my favorite bar-desserts that I’ve ever posted (tied with the bars below it). If Seven Layer Bars (aka Magic Bars or Hello Dolly Bars) met a golden yellow butter cake rather than a graham cracker crust, that’s what these are like

5. White Chocolate Vanilla Marshmallow Cake Bars - One of my favorite desserts that I’ve ever posted (tied with the bars above) – There are four main layers to these bars. Gooey butter cake, peanut butter and sweetened condensed milk, white chocolate chips, more white chocolate. The pictures don’t do them justice

6. Peanut Butter & Jelly Blondies – So dense and rich they’re peanut butter fudge-like with jelly swirled throughout

7. Marshmallow Peanut Butter Double Chocolate Pillowtop Bars – One of my favorite desserts of 2011. Creamy, sweet, rich. A soft and sweet marshmallow-peanut butter top layer adorns a base of oats, sweetened condensed milk, and white chocolate. An all-time favorite

8. Chocolate Chip Peanut Butter Oatmeal Cookies – One of my favorite cookie recipes on my site. Chewy, filled with texture, and combines three of my favorite cookies in one – chocolate chip, oatmeal, and peanut butter – and very easy to make, no mixer required

9. Peanut Butter Oatmeal White Chocolate Chip Cookies – One of my all-time favorites, I love these cookies and they’re similar to the cookies above, but with white chocolate chips. I love them

10. Peanut Butter Cocoa Krispies Smores Bars – Thanks to Pinterest, one of the most popular recipes on my site. No need for campfires, make s’mores at home. These smores have three layers, including a cocoa-crispy cereal top layer that’s made with peanut butter

And there’s no peanut butter in them, but these are my favorite Chocolate Chip and Chunk Cookies

I wrote a Peanut Butter Cookbook

Do you like peanut butter? Love peanut butter?

Do you have a favorite recipe for peanut butter cookies? Or any favorite recipes using peanut butter? What are you eating or making in honor of National Peanut Butter Day?

Please tell me about them and leave links. I am always game for trying new peanut butter-based recipes.


458 Responses to “Peanut Butter Chocolate Chunk Cookies”

  1. #
    Amy — July 25, 2013 at 6:36 am

    I am wondering if anyone has tried using coconut sugar. I have cut sugars from my diet to treat a leaky gut and candida, but will use coconut sugar and pure maple syrup on occasion. Think I might try this with coconut sugar.


    • Averie Sunshine replied: — July 25th, 2013 at 6:48 am

      I think you’d be fine. Just CREAM the heck out of it – make sure it’s as silky smooth as you can get it before adding the chocolate! Keep me posted!


    • Amy replied: — November 2nd, 2013 at 12:21 pm

      Hello Amy!

      I have made this recipe with both brown sugar and coconut sugar. They turn out completely different when you use coconut sugar. They were much darker of course and had a bit of a caramelized taste. They did not puff out like when you use sugar. It kind of looked like a kashi cookie. They were not bad, but they turn out much better with all sugar or a sugar/coconut sugar blend.


  2. #
    Melissa — August 6, 2013 at 2:34 pm

    My sister-in-law made these cookies over the summer and they were absolutely delicious! I decided to make these cookies yesterday and (thought) I followed the directions thoroughly. You can see where this story is going, right? ….
    I never bake OR buy anything but natural peanut butter, but I used all the ingredients you listed. The batter seemed very wet/greasy but I thought refrigerating the mix for hours would change that. No avail. I baked them anyways…after using my body weight to shape dough balls and forget the chocolate chips- they all fell off to the bottom of the bowl. I thought only plants came to my house to die. What do you think I did wrong and/or have you or others had this issue? I’m really only asking because I have Celiac and was looking forward to a gluten free cookie! Help!


    • Averie Sunshine replied: — August 6th, 2013 at 2:56 pm

      I honestly have no idea where you went wrong. It’s the easiest recipe – you cream together PB with brown sugar, an egg, vanilla until it’s VERY SMOOTH. At least 5-8 mins. Add choc. Form into balls, refrigerate them, and bake when they’ve been chilled. I form the balls before I refrigerate the dough b/c it’s easier that way.

      Honestly, this is my 3rd most popular post of all time, and 99% of the comments and emails I get are positive ones, ‘best cookies I’ve ever had’ emails. Sorry you didn’t have luck. If you google flourless PB cookies, and read recipes on or similar sites, there are tons and tons of variations on this theme; some use all brown sugar, some use half white/half brown, some use natural PB, some don’t; but the overall method is always the same. 1 c PB, 1 c sugar, 1 egg. Some people call them 1:1:1 cookies.

      I am thinking your issue was under-creaming the batter…or maybe try your natural PB and see if that’s better. I don’t have luck with it, but you may!


      • valerie replied: — November 16th, 2013 at 9:12 pm

        i had the same problem tonight, I’ve made these cookies twice before and they came out perfect. i made the dough last night and made the cookies tonight. i feel like after just 1 min of mixing it was starting to separate and really a lot of oil came out, like enough to pour out of the bowl. cookies are yummy but very soft even after 10 min of cooking. i did use a different brand of PB but nothing fancy. not sure what happened. will defiantly make these again though, most amazing cookies ever.

        fyi-try adding a little cayenne powder to the mix, adds a nice heat the the back of your throat

        • Averie Sunshine replied: — November 16th, 2013 at 9:21 pm

          Well if you’ve made them perfectly before but today they weren’t as ideal as they once were, and you switched brands of PB, then that’s probably the culprit. I would go back and retrace your steps and do exactly what you did before and I’m sure you’ll be fine! Glad you love the recipe!

    • Elena replied: — November 20th, 2013 at 3:14 pm

      I made these the other night, and the same thing happened to me. The dough became super greasy and the chocolate chips fell out. However, I decided to refrigerate it anyway, and I pushed it into a large cookie shape, thinking it might work as a bar instead of a cookie. I piled the chocolate chips that fell out of the dough on top, and baked it. It turned out amazing! It may not have been the right consistency of the original recipe, but I cut it into squares that were chewy and soft. Today I’m trying it again to see if it turns out the same!


    • emily replied: — December 20th, 2013 at 4:22 am

      I had the same problem the first time I made these cookies, but I finally figured out that because I was using a hand mixer instead of a stand mixer they only need to be beat on 5 for about 1 to 2 minutes. the first time I beat them for the 5 to 8 minutes and the oil from the sugar and the peanut butter separated and I had very oily cookies they were still okay but all of the oil separated. Now whenever I make them I only beat them for one to two minutes until the sugar dissolves in the peanut butter and they are perfect every time.


      • Averie Sunshine replied: — December 20th, 2013 at 6:17 am

        Great and glad to hear you found a system that works for you!

  3. #
    Danielle Karr — August 6, 2013 at 7:52 pm

    So I made these cookies, and they are delicious! I’m having one problem though…no matter how long I let the dough rest or how chilled it is, the cookies still run and get flat! I live in Utah, is there maybe an adjustment I have to make? Or some secret trick for stubborn cookies?


    • Averie Sunshine replied: — August 6th, 2013 at 8:04 pm

      Glad you love them and about the flattening – not sure what to say since altitude baking is tricky and I know very little about it. You could add 1-2 tbsp of flour – that would probably do the trick or increase baking soda to about 1.5 tsp


      • Danielle Karr replied: — August 7th, 2013 at 11:52 am

        Good ideas, thank you!

      • Danielle Karr replied: — August 21st, 2013 at 1:44 pm

        Oh just to update, I did what you suggested and those tips worked perfectly and the next batch came out great. So if you’re at a high altitude, just add in those extras and it’s good to go! Thanks!

        • Averie Sunshine replied: — August 21st, 2013 at 6:44 pm

          Oh that’s great to hear it all worked out for you and the tips worked – excellent!

  4. #
    Bethany — August 8, 2013 at 12:59 pm

    These are ooey gooey perfection! I have now made them 3 times and each time they turned out just like your photos, soft, gooey, peanut buttery and loaded with melted chocolate. I will NEVER make regular chocolate chip cookies again. Thank you! I love so many of your recipes and love to bake so I visit often


    • Averie Sunshine replied: — August 8th, 2013 at 7:51 pm

      I am so glad to hear that you love these and that they’ve turned out each and every time like mine in the photos. Love hearing that! And if you try other recipes of mine, LMK how things go for you!


  5. #
    Natalie — August 10, 2013 at 12:06 pm

    In the middle of baking these right now and I’ve already sampled them. So decadent, thanks Averie!


    • Averie Sunshine replied: — August 10th, 2013 at 2:30 pm

      So glad to hear you tried them and are enjoying the samples :)


  6. #
    Faith Anne — August 15, 2013 at 7:20 pm

    Is it necessary to use a standing mixer for the cookie recipe? I don’t have one and was just curious if the consistency of the cookies will altered? Hoping I can make these :)


    • Faith Anne replied: — August 15th, 2013 at 7:25 pm

      P.s. I have a “regular” hand held beater, can I use that instead?


      • Averie Sunshine replied: — August 15th, 2013 at 11:45 pm

        Use what you have. Just cream the ingredients incredibly well, take your time before moving on or folding in flour and chips.

  7. #
    Faith Anne — August 16, 2013 at 8:56 pm

    Thanks! They’re going in the oven in a few hours!


  8. #
    Laura — August 18, 2013 at 2:23 pm

    I had the EXACT same issue as Melissa. Gooey, greasy, dough that fell apart. Might I suggest, Averie, that you change your recipe to note the 5-8 minute mixing/creaming time you referenced to Melissa. You’ll note that your recipe instructs to cream everything for about three minutes.


    • Averie Sunshine replied: — August 18th, 2013 at 2:33 pm

      95%+ of the comments are positive and of the 350+ comments, there are only a handful of people who have ever had issues with these. I will update the recipe to suggest a longer creaming time per your request.


  9. #
    Jessica Yarber — August 21, 2013 at 6:35 pm

    I made these tonight with the kids I nanny! It is a super easy recipe, and the turnout was wonderful! I used all of your suggestions! The only thing was that the batter was very oily (excess oil from peanut butter was everywhere after rolling/scooping it onto pan) even after chilling. I was worried that I did it wrong, but they turned out amazing, so I’m relieved :) Thanks for a wonderful, healthier recipe that is definitely a new staple!


    • Averie Sunshine replied: — August 21st, 2013 at 6:39 pm

      So glad that you enjoyed them and the kids that you nanny for, too! Glad that it all worked out and that they’ll be a new staple for you!


  10. #
    Kate — August 26, 2013 at 10:27 am

    I’ve been trying a bunch of these flourless, butterless cookie recipes lately and I love the peanut buttery goodness in this one! My little tweaks were: I did half of the brown sugar then the other half applesauce-to cut down on the sugar content, then I added about 1 tsp. of cornstarch to try and maintain fluffiness from the added moisture. A cold glass of milk (or milk substitute) is a requirement for these bad boys! But they are tasty!! :)


    • Averie Sunshine replied: — August 26th, 2013 at 1:41 pm

      That’s an interesting tweak with the applesauce and cornstarch! I have another recipe for PB cookies using cornstarch – actually a few – The Peanut Butter Coconut Oil Cookies & the Reese’s Pieces PB Cookies but they both use flour and normal amts of sugar.

      Glad you had success with these!


  11. #
    Vanessa — August 27, 2013 at 11:42 am

    I made these with a few substitutions: a flax egg, dairy free chocolate chips and Wow Butter (soy) so that everyone in my family could have them. They are delicious and still turned out great even with the substitutions. My husband, who is generally not fond of allergy-friendly baked goods, ate 3 before he even asked if they were adjusted for our family’s allergies! :)


    • Averie Sunshine replied: — August 27th, 2013 at 12:32 pm

      Glad to hear that using Wow Butter worked for you and that your hubs shoveled in 3 before he even asked! Now that’s success! Love it :)


  12. #
    Monica M — August 31, 2013 at 12:22 am

    Hi Averie! I just made these and they came out really good! The dough was quite greasy and oily and I thought I did something wrong, but at the end they came out great! The only problem is that they have a little bit of a bitter aftertaste. I’ve had this problem before and I thought it was related to the baking soda that was too old. So I bought a new package but I still have the same problem. Should I reduce the amount next time? Or try bake them for longer? I really don’t know what it could be! Maybe it’s just me, as my husband couldn’t really notice :)


    • Averie Sunshine replied: — August 31st, 2013 at 12:45 am

      I don’t think baking them longer will change the taste of the baking soda; it will just burn your cookies! If you can taste it but your husband can’t, seems that you may just have a super sensitive palate. I am the same way with baking powder. I can almost always taste it. You could try another brand. And in this recipe, you could possibly use about half the amount (now that is not true in all recipe but in this one I think you’d be safe).

      Glad you liked them overall!


      • Monica M replied: — August 31st, 2013 at 12:56 am

        Thanks for the suggestions! I will try to reduce a bit the baking soda next time and if it doesn’t work, well I will just live with the fact that I have super sensitive palate (that makes me feel quite special! lol) :) Hope you have a good day, or actually I think where you are is night now, so have a good night sleep! :)

    • Tara A replied: — January 2nd, 2014 at 6:52 pm

      Monica–I had the same baking soda aftertaste. Hubby didn’t notice. Are they supposed to be a little crumbly? Hubby made them so maybe he forgot something…


      • Averie Sunshine replied: — January 2nd, 2014 at 11:14 pm

        I’ve made the cookies with ZERO baking soda before and while they do flatten, it’s possible to halve it or omit it if you’re extremely sensitive to it. Just make sure to use very chilled dough because that’s the only thing that will help the cookies not turn flat. And no, they’re not supposed to be crumbly. Based on what you said, you could probably have added slightly more PB, and/or baked less time.

  13. #
    A — September 2, 2013 at 10:15 am

    Hi! I just found your blog and everything looks amazing. I understand you are a peanut butter aficionado but what can someone with all nut allergies use instead? Leaving out PB would greatly alter the recipe, so what substitutes do you recommend? Thanks very much.


    • Averie Sunshine replied: — September 2nd, 2013 at 12:03 pm

      It’s impossible to make Peanut Butter Cookies without using peanut butter.

      That said, if you can have Sunflower Seed Butter, you could swap it it for the PB in many recipes and have success – however, the recipes were not tested or written for it and it is thinner than PB so will not always be a perfect swap and you’d need to tinker around with it. The same can be said for Cookie Butter/Biscoff spread. You could swap it for PB in many recipes and it IS thick like Pb but it’s got a completely different flavor profile. Check back tomorrow. I have a recipe for cookie butter cookies going up.


  14. #
    Emily — September 19, 2013 at 10:49 am

    I found these on Pinterest, and can’t get over how amazing they look! How long did you chill your dough? I know the recipe says 2+ hours, but I’m curious how long you kept them chilled for the cookies in the photos. Thanks! Can’t wait to try them out!


    • Averie Sunshine replied: — September 19th, 2013 at 11:44 am

      Personally I chill for at least overnight and sometimes for 3-5 days. I will make a batch of dough and bake 3 to 6 cookies at once and keep the remaining dough balls in the fridge (or freezer if it’s going to be longer than a week). I want warm, fresh cookies so just bake when I know we’ll eat that day. No harm in having dough on hand in the fridge chilling :)


  15. #
    admattai — September 19, 2013 at 6:54 pm

    Ever since I tried these cookies, I can’t stop making them! They’re amazing. I make dough balls and leave them in the freezer so I can make these cookies as needed. Thanks so much for the great recipe!


    • Averie Sunshine replied: — September 19th, 2013 at 7:06 pm

      I am so glad you love them and have a freezer stash going. That’s exactly what I do with all my cookie recipes. I freeze the balls so I can grab-and-bake at will :)


  16. #
    Elissa — October 1, 2013 at 2:27 pm

    These look incredible. I tried to make them this afternoon with no luck (the dough turned pebbly, never smooth, even after about 10 min in the stand mixer). When I tried a batch anyway (I hate to waste ingredients!), they didn’t puff at all and leaked oil everywhere :(. Wish I knew what went wrong, but I’ll just have to try again and hope for better results! Can’t wait to actually try one :)


    • Averie Sunshine replied: — October 1st, 2013 at 4:22 pm

      It sounds like the dough never really came together. I am not sure why it didn’t combine. You’re just combining PB with sugar and an egg. Not hard, right! I would suggest either mixing by hand, with a mixer or doing WHATEVER it is you need to do to get the dough to combine; maybe switch brands of PB. I have used Jif, Skippy, and about 10 different generic storebrands, Target, Ralph’s, Albertson’s, etc. and never have an issue. Baking doesn’t always go off without a hitch the first time but hundreds of people make these with success so I know your time will come too!


      • Elissa replied: — October 1st, 2013 at 5:37 pm

        I made them again, because I couldn’t go to bed with a failure on my hands, and they came together this time. I think that the first time around, I actually overmixed, and the oil began to separate out. I bake a lot, too, so I switched up the instructions just a little bit (creamed the PB and sugar first, before adding the egg and vanilla), to be more like other cookies recipes I’ve used. Not sure if that was what did it, or if the stars just aligned this time, but they were very good. Thanks for a great recipe!

        • Averie Sunshine replied: — October 1st, 2013 at 9:00 pm

          Well I am so glad to hear you didn’t go to bed with a fail (that’s like going to bed mad!) Ha!

          Creaming the PB + sugar, THEN adding the egg and vanilla, glad that seemed to do the trick. More like traditional baking. I have honestly made these cookies hundreds of times and never noticed any difference doing it your way and have another recipe similar to this where I indicate to do it like that; but have since just combined all the steps into one, and it has always worked for me. But I will make mention of this for the rare few who write in with issues.

          Also the fact that you could have possibly overbeat the PB and the oil was coming out & separating – another interesting observation. 99% of people don’t cream properly or beat it sufficiently but it sounds like you went the other direction and that was compounding the problems.

          Glad everything all worked out – and thanks for the field report because this is helpful for me to hear. This is my most popular recipe by pageviews, viewed many thousands of times daily, and so I know your info will help others!

  17. #
    Skye — October 6, 2013 at 9:25 am

    Hi! I made these yesterday but they didn’t work for me…I’m thinking I didn’t cream the PB and brown sugar well enough? I don’t have an electric stand or hand mixer, so my friends and I took turns creaming the crap outta it (or so we thought :() for 13 minutes? The texture looked like creamed butter and sugar–is that right? or is it supposed to be batter-looking smooth? I refridgerated them overnight and then baked them in the morning for 8 minutes and they flattened :( This happened when I made the nutella cookies too..should I maybe just use an electric mixer next time? Oh, and I used dark brown sugar for the batch; I made two batches, the first one with my school’s PB+light brown sugar and the second one with (low fat?) PB+dark brown sugar..the school one came out okay, but it tasted gritty. Any tips? Thank you so much! Your blog is my favorite food blog ever!!


    • Averie Sunshine replied: — October 6th, 2013 at 12:59 pm

      Gritty tasting – there’s no telling what’s in the lowfat PB (probably something that adds fiber, i.e. grit) and there’s a creaming issue, too, I suspect.

      Same with these first cookies. It sounds like you enjoy baking but your lack of a mixer is really handicapping you. I suggest going to buy one – even Target or similar has very inexpensive hand mixers which is better than what you have now – nothing. So yes use an electric mixer and make sure your baking soda is fresh. And when you put the balls on the tray, they should look like domed golf balls, very domed with height.


  18. #
    Barbara — October 9, 2013 at 12:20 pm

    I tried these again today (since like the person above I couldn’t stand failing with a recipe that you claim is “so easy!”) and just like the first time, the more I beat, the greasier they became! I used jiff and creamed for 10 minutes. I am not even going to bother adding the other ingredients since I don’t want to waste them. So disappointed! Oh well, I have other recipes that work.

    On a lighter note, I made your pumpkin spice cookies and they were to die for! Turned out really well and I love how soft they are. :)


    • Averie Sunshine replied: — October 9th, 2013 at 12:29 pm

      I am sorry they didn’t work for you. Honestly I don’t know why 90% of people love-love-love these cookies and they have no issues and then 10% run into snags. I never have ever had a problem and I’ve made them probably…75 times? Or more? At least 1x/month for 5 years.

      I think you OVER-creamed your PB. It’s so hard to tell what people’s mixing bowls, ingredients, etc. look like b/c I am not there so can’t say, but 10 mins sounds too long and like the oil/PB were separating. I would still finish the recipe (don’t add the chocolate) – all you’re out is 1 egg and 1 c sugar and some baking soda – form balls, and CHILL the dough for 24 hours. Then bake.

      Glad to hear you loved the pumpkin spice cookies! Yes, super soft and I love them as well.


    • Averie Sunshine replied: — October 9th, 2013 at 7:18 pm

      P.S. I just went in and edited the post and provided a “Troubleshooting Tips” section that may be helpful to you. It’s right underneath the ‘recipe card’ portion of the post.


  19. #
    Andrea — October 24, 2013 at 11:41 am

    Worst PB cookie recipe I’ve ever tried


    • Averie Sunshine replied: — October 24th, 2013 at 12:53 pm

      I am not sure how peanut butter, sugar and chocolate is the worst recipe – sorry you didn’t like them. I happen to love all those things!


  20. #
    Leann — October 25, 2013 at 2:08 pm

    Hi, I saw this recipe and just had to try them. However, they did not work out for me and I’m not sure why as I followed the recipe.
    The ‘dough’ I ended up with was really heavy and sticky almost like treacle. I carried on as I’ve never baked anything with just PB and no flour. Anyway they came out the oven flat and a hard kind of chewy (hard to explain)!
    The only thing that I did different was I used reduced fat PB…could that really make such a difference?


    • Averie Sunshine replied: — October 25th, 2013 at 2:21 pm

      Yes reduced fat PB does make THAT MUCH of a difference which is why you can never substitute it in baking recipes unless the author specifically says it will work; most times it will not, and in this recipe where everything is riding on the PB, that’s what went wrong. There was not enough fat present to keep them chewy.


    • Chila replied: — April 3rd, 2014 at 6:18 pm


      These have a great flavour, HOWEVER, like the poster above me, they did not turn out as pictured. My batter was very “sticky” and “gooey” like caramel. I could not form them into balls of dough, as the texture was not dough-like at all. When the cookies were backed, they were extremely flat — they were also chewy like caramel squares. I am not sure what went wrong. The peanut butter I used is called “compliments balance peanut butter” — the brown sugar was dark brown rather than light brown (I’m not sure if this had an effect). Do you have any insight as to why my cookies turned out an odd texture and not like they are supposed to? Again, the flavour is real nice, but I wish they were more like an actual cookie.


      • Averie Sunshine replied: — April 4th, 2014 at 9:28 am

        “compliments balance peanut butter” sounds like a lite or not full-fat peanut butter. Use something like Jif, Skippy or just a generic storebrand peanut butter, but it has to be full fat. If you use reduced fat or ‘imitation’ peanut butters that are diet spreads, the cookies won’t turn out. They make everything sticky and gooey. Dark brown sugar has more moisture in it than light brown, which could have also added to the sticky and gooey situation.

  21. #
    jacque — October 26, 2013 at 1:39 pm

    I used Shop Rite organic natural PB and it worked fine


    • Averie Sunshine replied: — October 26th, 2013 at 1:42 pm

      Great! Glad to hear it worked for you!


  22. #
    Jess — October 28, 2013 at 12:49 am

    I love peanut butter!! And chocolate! And well vanilla too. These look like something I could handle. Thank you for sharing your beautiful recipes!


  23. #
    Amy — November 2, 2013 at 12:34 pm

    These work out just fine when I use homemade PB. I refuse to use the stuff with all the oils and sugars in it(eeww). I have found that it works even better when you go to a store that has that handy little machine. It is magic! You put your tub under the spout, and yummy peanut butter comes out. From my experience, this pb works much better for baking then the stuff you blend at home.

    I made these today for tailgating, and the turned out awesome.


    • Averie Sunshine replied: — November 2nd, 2013 at 1:21 pm

      Glad to hear you have great luck with natural PB and that you made them for tailgating and they turned out great! Lucky friends you have!


  24. #
    Brooke — November 9, 2013 at 1:29 pm

    Just made these and hubby scarfed them down so I’d say they were a success! I used Santa Cruz Organic creamy PB. I got nervous when my batter started to get crumbly not creamy after mixing and I know you recommend Jif but I just refuse to eat that stuff! I ended up adding about 3 TBSP grass fed unsalted butter and the batter became creamy again! I baked right away and they held a nice round shape with a gooey center! Sooo good! I’m going to try sucanat in place of brown sugar next time as a little experiment (and since I read the coconut sugar didn’t yield the best results!).


    • Averie Sunshine replied: — November 20th, 2013 at 3:20 pm

      thanks for trying these and glad that you loved them with the modifications/ingredients you used!


  25. #
    Desiree — December 2, 2013 at 10:59 am

    I just want to come back and leave another comment and tell you that I`ve probably made these about 20 times and people constantly ask for them and cannot resist. Even if they do not typically like peanut butter these are like krytonite! So delicious! nom nom!


    • Averie Sunshine replied: — December 2nd, 2013 at 1:27 pm

      I’m so glad to hear that you’ve made them at least 20 times and everyone always wants the recipe and that they can’t resist! That’s so awesome to hear and thanks for sharing that! (and for sharing cookies with your friends & fam!) :)


  26. #
    Van — December 7, 2013 at 10:07 pm

    Hello there! Just made these, they’re chilling in the refrigerator right now. I have one question — i dont know if the batter is supposed to ball up when i add the egg, but thats what happens to me. I creamed the peanut butter and sugar for 7-8 mins and it was all nice and fluffy, but the minute I added the egg, it becomes chunky/crumbly and balls up almost like a dough. Is this supposed to happen? Thanks!


    • Averie Sunshine replied: — December 8th, 2013 at 6:52 am

      Balls up like a dough <— well it’s cookie dough after all, right? So I think you’re on the right track. Really hard to ‘diagnose’ this from afar :)


  27. #
    Caeli — December 18, 2013 at 9:20 pm

    I tried making these, but the first attempt was a no-go. I didn’t even cream the ingredients as long as the suggested time, I did 5 min, max, and the batter separated and grew very oily. Still, I refrigerated it, but alas, they did not turn out. They were greasy, flat messes. I could have over beat the batter, it could have been the flax mixture instead of egg, or it could have even been the store brand peanut butter.

    Refusing to give up, I made another half batch. This time, I used dark brown sugar, Skippy peanut butter (that I had been hesitant to use the first time because it was kind of old), still used flax, beat the batter for not even a minute, and threw in the baking soda after the chocolate (because I forgot to add it). I didn’t even chill the batter very long, maybe half a hour or less. THESE cookies turned out much like the ones in your pictures. They didn’t spread out or run together and weren’t greasy at all.

    I kind of wish you had posted pics of the batter throughout the steps, so the viewers could have known what to look for. I think enough people have had similar issues with the batter that pictures would be helpful.


    • Averie Sunshine replied: — December 18th, 2013 at 10:29 pm

      Glad you got them to work and way to try things until you got them to be where you wanted them to be! I try to do step shots for many recipes and in another recipe I have for flourless PB cookies (linked in the post), they’re included.


  28. #
    bakedalove — December 24, 2013 at 11:07 am

    These are delicious! Also, I don’t have a mixer so I mixed by hand, letting the sugar sit in the liquid about ten minutes before beating and then stirring until the dough started getting sticky/oily. At that point, I froze the dough a bit, then brought it out to roll into balls, stuck in the fridge for nearly 24 hours and then baked them for seven minutes. I made 20 rather than the recommended 16. My peanut butter may have made a difference – I used one with stabilizers on purpose as I thought that would help give the cookies some form. MMMMM…! I was worried about the peanut butter being overwhelming and it isn’t at all, with all the chocolate and brown sugar, tastes more like “regular” choco chunk cookies than “peanut butter cookies”. For someone avoiding gluten, these are a treat! Thank you, Averie!


    • Averie Sunshine replied: — December 24th, 2013 at 11:36 am

      Stabilizers, i.e. Skippy, Jif, the traditional grocery store pb, not ‘natural’, is the way to go for these cookies. So glad you love them, love the flavor, the choco/brown sugar and that you were able to do it all by hand. This comment will help others without a mixer so thank you for sharing!


  29. #
    Honey What's Cooking — January 2, 2014 at 1:40 pm

    Averie these look amazing. I’ve baked cookies before without butter or flour and they thinned out, but as you said the key is to refrigerate. OMGGGGGGG… this looks good for you too… ! Thanks for sharing.


  30. #
    Erin — January 4, 2014 at 4:47 pm

    Hi Averie,

    I tried to make these tonight and I ran into a few problems I was wondering if you could help me with? My cookies wouldn’t creme together, even after like 10 minutes. They were just a dry crumbly mess. They never formed into a dough. Then i pressed them together into cookie shaped balls which were oily but for the most looked like normal cookies. then i put them in the fridge for the 2 hours then cooked them, and they stayed in the little balls i had formed, they didn’t even start to melt into what a good cookie would look like. To taste they are really grainy and crumbly. I know the problems are related to it not creaming together but I don’t know what I did wrong? Its only like 3 ingredients…


    • Averie Sunshine replied: — January 4th, 2014 at 4:51 pm

      If your dough wasn’t coming together and was dry, maybe you should have tried adding a little more PB, to make it more moist. Baking dry dough will only cause it to get even more dry. I think next time make sure your dough comes together and maybe try a different brand of PB. I have great luck with Jif, Skippy, or generic super market PB.


  31. #
    cynthia — January 4, 2014 at 6:27 pm

    I made these the other night for a dinner party with a gluten-intolerant friend in attendance and we all loved them (gluten-intolerant or not)! Polished off the batch. Thanks for the fantastic recipe, Averie.


    • Averie Sunshine replied: — January 4th, 2014 at 8:52 pm

      Glad to hear they were a hit and worked out well for your GF friend! Thanks for sharing your story!


  32. #
    Jaclyn — January 12, 2014 at 11:33 am

    Baking these now. I had to re-read the recipe bc you never mentioned adding in the baking soda. I added after I mixed for a minute. Crossing my fingers!!


    • Averie Sunshine replied: — January 12th, 2014 at 12:49 pm

      You know what, it was included, but it was at the very end of step 1, after a very long paragraph. So I edited the post and gave it it’s own line, it’s now step 2, so that it’s easier to see. Enjoy the cookies!


  33. #
    Jennifer — January 16, 2014 at 12:21 pm

    These are absolutely wonderful! I did use natural almond butter. As the oil started separating in the mixer, I drained it, then patted the dough with a paper towel. I used a combination of 80% dark chocolate and bittersweet. They baked nicely and taste so yummy! My husband was skeptical about how they would turn out when he watched me prepare them, but once he tried one he said it was his favorite cookie ever! Thank you so much for sharing!


    • Averie Sunshine replied: — January 16th, 2014 at 3:50 pm

      That’s awesome they’re your hubs’ fave cookie ever! Great job on patting the oil dry from the natural AB. It’s so much runnier than PB, and it’s well, natural so it will separate, but sounds like you totally handled it. Great job & thanks for the detailed report b/c others will see this! :)


  34. #
    Shaz — January 20, 2014 at 5:18 pm

    These are PERFECT!!!


  35. #
    Valerie Cannell — February 9, 2014 at 7:45 pm

    I’ve made your toffee version before, so I thought I knew what I was doing. I missed the sentence that says to not overbeat and wasn’t paying attention to how oily the dough was getting – answer: very oily. I formed them into balls and they are chilling until tomorrow. Hopefully they’ll taste okay – even if they aren’t as amazing as the toffee ones I pulled from the freezer and baked on Friday. THanks for the great recipes, as always – this screw up it totally on me!


  36. #
    Kim N. — February 10, 2014 at 2:28 pm

    Bummer! Should have read the comments before making these. I too used a hand mixer and the oil separated out and I ended up with super greasy batter (I probably had it on speed 4 for around 3 minutes. Wish I knew of a way to save the batter. I think you may want to add a note that if using a hand mixer, you only need to beat for a minute or two.


    • Averie Sunshine replied: — February 10th, 2014 at 3:37 pm

      This has always been included in the recipe section, ” Don’t shortcut the creaming step; however if you over-cream the ingredients, the oil could separate out from the peanut butter, rendering the batter to be very oily. Use common sense and make sure the ingredients are well-creamed, without needlessly over-doing it.”

      Not sure if there’s really anything else I could say. Sorry you over-did it!


  37. #
    Carissa — March 10, 2014 at 6:07 pm

    I just made these for a big family dinner, including my sister who is on a GF diet. I ran into the same issues that some others have commented on – oil separated from the other ingredients after only maybe 1-2 minutes of creaming. I followed the recipe to a T EXCEPT that my sister didn’t have a stand mixer, so I used her hand mixer. Maybe that is why I had issues. Anyway, I completed the recipe, after pouring off some oil and discarding some chocolate chips that didn’t mix in. I did have to bake them for longer than recommended, but they ended up turning out great, and everyone loved them!


    • Averie Sunshine replied: — March 10th, 2014 at 6:16 pm

      Glad they worked out great for you in the end!


  38. #
    Lisa — March 23, 2014 at 4:04 pm

    peanut butter chocolate chip cookies came out amazing!! thanks for the great recipe and pictures!


  39. #
    Yolanda — April 14, 2014 at 9:57 pm

    I made these peanut butter cookies today. They are sooo good. Very chocolately! I used a stand mixer and just watched the batter closely. When I noticed some oil starting to separate, I made sure that everything was incorporated and not gritty and quit while I was ahead. I really think that refrigerating the dough balls helps to bring everything together before you bake them. Totally yummy and will make them again! Thanks for the great recipe!


    • Averie Sunshine replied: — April 14th, 2014 at 10:00 pm

      Thanks for the awesome feedback and taking the time to write out what you did – I’m sure it will be helpful to others. So glad you loved these! And yes, refrigerating the dough is totally key with this recipe!


  40. #
    Samantha — May 2, 2014 at 11:00 am

    These are wonderful!
    I did use natural butter (cus I like to break the rules!.. And I didn’t have Jif, etc)
    I just added a little coconut oil to get the consistency of processed PB.
    Great :)


    • Averie Sunshine replied: — May 2nd, 2014 at 1:16 pm

      Glad the natural PB worked for you and they’re turned out wonderfully!


  41. #
    Eileen Richards — May 22, 2014 at 5:42 pm

    Hi there,

    Thanks so much for the super easy, super yummy recipe! I have now made these twice and they are just perfect (though i am fairly certain i have consumed my body weight in PB!) the 2nd time around, i added 1/2 cup of dessicated coconut; it makes them a little less peanutty tasting but adds to the ‘cookie-like’ consistency that normal flour would give :)


  42. #
    Mag — June 25, 2014 at 2:08 pm

    First off, these look delicious and I am definitely going to make them at some point! But I think there is “white sugar” in them from the peanut butter. The Peter Pan Creamy Honey Roast Peanut Spread nutrition facts show 8g of sugar in 2 TBL and the recipe calls for 1 cup which is 16 TBL which equals 64g of sugar.. yikes! It’s a shame that natural/homemade PB doesn’t bake as well!


    • Averie Sunshine replied: — June 25th, 2014 at 3:34 pm

      I really don’t worry too much about it to be honest…I run a lot. I don’t mind eating PB which has sugar!


  43. #
    Ali — June 25, 2014 at 6:59 pm

    Just made these! Yum!! Thanks for sharing! This is my go-to PB chocolate cookie recipe now!


    • Averie Sunshine replied: — June 26th, 2014 at 12:07 pm

      Thanks for trying these and glad they’re your new go-to PB cookie recipe! That’s wonderful!


  44. #
    Angie — July 15, 2014 at 7:35 pm

    Thanks so much for this recipe….was looking for something new to try for a bake sale. It is definitely for peanut butter lovers!!! I used skippy creamy peanut butter and didn’t have any problem with an oily dough at all…. in fact my dough was so solid I thought I’d try to bake one without chilling the dough first and it still turned out puffy and chewy and had no problems of spreading too much… I’ve now put the rest of my dough in the fridge to bake for later..
    In fact my dough was so not oily/not spreading I actually wondered if I did anything wrong…or maybe coz skippy’s peanut butter has no real peanuts in it? haha…


    • Averie Sunshine replied: — July 16th, 2014 at 2:09 am

      I am so happy to hear you made these with great success! I swear by Skippy and Jif (and storebrand/generic el cheapo) peanut butter for baking. Glad you loved these as much as I do!


  45. #
    Brendan — July 23, 2014 at 6:26 am

    I have a stand mixer, but no paddle attachment, can I still make these cookies? Can I just use the regular beaters?


    • Averie Sunshine replied: — July 23rd, 2014 at 12:34 pm

      I’ve never tried mixing this dough without a paddle attachment but you could try. If all else fails, just stir by hand.


  46. #
    Elizabeth Lemont — August 8, 2014 at 9:17 pm

    What would happen if I completely let out the sugar? Is there something I could sub it with to keep the texture in tact? I love them the way they are, but am doing a month long “dessert-free” challenge and need a dessert for a work function…oh, the cruelty!


    • Averie Sunshine replied: — August 8th, 2014 at 11:20 pm

      You could possibly try using one of those Splenda-like or stevia-based ‘baking blends’ that have the bulk and texture of white sugar but aren’t. These use brown sugar though. And I’m not sure what will happen when you bake them since I’ve never used those blends. LMK how it goes.


  47. #
    Sara M — August 14, 2014 at 9:13 am

    Have you ever tried using a different type of butter other than peanut butter? Like Almond, Walnut, Cashew, or Sunflower? Just wondering if the results are good or not as I’m supposed to stay away from Peanuts.



    • Averie Sunshine replied: — August 14th, 2014 at 10:58 am

      I haven’t personally. I know that other people have done cookies using other nut/seed butters but the issue is that those tend to be either homemade or organic, and thus, they’re very runny. Nothing like the consistency of say Jif or Skippy. So you can try and see what happens but I don’t know if the cookies will spread. You may have to add flour at which point they’re not GF but that may not be a consideration for you. Good luck!


  48. #
    Neevetha — August 19, 2014 at 9:40 am

    I’m so happy! These peanut butter cookies worked out great for me! I was worried because so many people were having various issues and I have a tendency to mess up even fail proof recipes….but these cookies are amazing!!! I mean, the dough was a little oily but nothing I couldn’t work with (I used creamy Skippy) and the cookies are yummy so I guess it all worked out in the end. I’m SOOO glad I found your blog! I’m off to college tomorrow but come winter break, I want to try as many as your recipes as possible! Thank you for your amazing recipes!


    • Averie Sunshine replied: — August 19th, 2014 at 9:43 am

      Thanks for trying them, glad they came out great, glad you’re looking forward to trying more recipes and good luck at school!!


  49. #
    Sara Brown — August 21, 2014 at 5:16 pm

    I had a bunch of Natural Peanut Butter to be used up before September and was looking for recipes. Came across this but saw everyone comment about the crumbly texture if it were Natural. I added coconut oil to the batter and it helped and was super yumm!


    • Averie Sunshine replied: — August 21st, 2014 at 8:27 pm

      Glad natural PB and a dash of coconut oil worked great for you!


  50. #
    Kerri — October 11, 2014 at 12:45 pm

    Can you use Cookie butter instead of peanut butter?


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