Thick and Soft Chocolate Peanut Butter Cookies

I made these cookies for National Peanut Butter Lover’s Day, coming up on March 1.

But these aren’t just any peanut butter cookies. There’s: No butter, No white sugar, and No flour used.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

The cookies are brownie-like in thickness and density, super fudgy, and not at all cakey. They’re slightly chewy around the edges with soft, tender, rich interiors that I just want to sink my teeth into. And the crackled edges are prime for picking off.

I was trying to decide whether they’re more chocolate-peanut butter cookies or peanut butter-chocolate cookies, and in the end chocolate-peanut butter wins. The chocolate intensity is bold and unadulterated, but the peanut butter is definitely present. Because there’s no butter or flour used, the peanut butter shines and gives the chocolate a run for its money. When I  was making the dough and before I even turned on the oven, my husband shouted out, It smells like peanut butter in here! There’s enough peanut butter in the dough to send the sweet fumes wafting through the house.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

Recently I revamped an older recipe, turning Flourless Chocolate Peanut Butter Chocolate Chip Cookies into Peanut Butter Chocolate Chunk Cookies, with some small but noteworthy tweaks. Here, I’ve revamped the 2010 Flourless Chocolate Peanut Butter Chocolate Chip Cookies. In both revamps, I removed all white sugar and replaced it with brown sugar for a moister, softer, and richer cookie. And also made sure both revamps turned out nice and thick.

The recipe makes a baker’s dozen, 13 cookies, perfect for times you have a chocolate and peanut butter craving, but don’t need too many cookies lingering around the house.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

Make them by combining peanut butter, brown sugar, one egg, one tablespoon of vanilla, and mix until well-combined, about 5 minutes. 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, stopping to scrape down the sides of the bowl as necessary. There’s very little harm in over-mixing here and even with a powerful mixer, it takes time for the ingredients to come together smoothly.

I used light brown sugar but they’d be scrumptious with dark brown sugar. I like using Peter Pan Honey Roasted Peanut Butter for these cookies, but regular Jif or Skippy is fine. Don’t use natural or Homemade Peanut Butter. As lovely as they are for eating with a spoon or spreading on toast, they lack the structure that storebought peanut butter has and I don’t recommend them for baking. Good old-fashioned Jif, Skippy, or Peter Pan are my recommendations.

Chocolate peanut butter like Dark Chocolate Dreams (code AVE630 will save you $10 on your first order) could be used, but because not everyone has access to it, and I kept things more universal with old-school peanut butter. Creamy peanut butter is the only way for me, but if you like little marbles in your cookies, go with crunchy.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

Add the baking soda, cocoa powder, and mix to incorporate them. I use Trader Joe’s unsweetened natural cocoa but a Dutch-process cocoa or Hershey’s Special Dark would be nice. I have the hardest time finding it, but if you use it or a similar very dark cocoa, you may want to use slightly less than the half-cup indicated so the cookies don’t turn bitter. For cookies, I don’t bother sifting cocoa powder, but sift if you wish.

The dough should come together into a big mass. If there are crumbly pieces, that’s fine as long as when you go to press them into the rest of the larger mass, they stick together. If for some reason your dough is too dry, sandy, and not combining, add a little more peanut butter, one tablespoon at a time, blending to incorporate. I’ve found with this dough that even one tablespoon can make the difference. Because climates and brands of peanut butter and cocoa vary, it’s possible you may need to add a touch more peanut butter.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

With a medium cookie scoop, form two-inch diameter mounds. My scooped mounds weighed 1.80 ounces each and the recipe makes just 13 cookies. If you don’t have a scoop, roll them into balls. Make a criss-cross pattern on top of the mounds with a fork. This not only gives them that old-fashioned, classic peanut butter cookie look, but it serves to flatten them just enough so when baking they don’t stay too domed. With properly chilled dough, they don’t spread or flatten much, so smooshing them just a touch is recommend, but not too much or you won’t wind up with thick-as-brownies cookies

Place the dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least two hours, or up to five days, before baking. If you don’t chill the dough and bake with warm, limp dough, your chances for thick, puffy, fat cookies go out the window.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

Bake at 350F oven for 8 to 10 minutes, but I really recommend the lower end of the range. The cookies in the photos were baked for eight minutes, with the trays rotated once at the four-minute mark. It’s hard to really determine if the cookies are done then because the dough is dark and they’ll look underdone at eight minutes, but firm up as they cool.

Cocoa powder has a way of inherently drying things out and not over-baking is key to having them set up soft and chewy, and stay moist and fresh as the days pass. If you prefer slightly more well-done cookies, go for nine minutes, maybe ten, but don’t bake them longer than 10 minutes or they’ll set up too firm and crunchy and turn dry and crumbly.

They’re thick, dense, moist, and soft in the middle. I love the fork impressions on the surface and how the edges became crackled. Picking off crackled cookie edges is the cookie equivalent to picking off muffin tops, both of which I’m very good at. I relish breaking them apart at the splits and seams. Big morsels of fudgy cookie just chunk right off and easily find their way into my mouth.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

They have a bit of fine-grain grittiness, a result of the cocoa powder and peanut butter combining. It gives the cookies an old-fashioned and distinctly homemade taste like something from an old-fashioned diner where a little old lady is still making the desserts from scratch.  The exclusive use of brown sugar serves to keep them softer and moister than using granulated and they keep well for up to a week.

There’s no flour to cloud the chocolate flavor, which packs a punch. The cookies aren’t too sweet and are more adult-themed than your typical peanut butter-based cookie. Although my six year old never says no to chocolate, they go just as well with a few shots of espresso as they would with a glass of milk. The honey roasted peanut butter makes for a slightly sweeter cookie than using plain peanut butter, but either way keeping butter out of the recipe allows the boldness and purity of chocolate and peanut butter to shine through.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

National Peanut Butter Lover’s Day is a nostalgic holiday for me. Ironically, this week last year I had just inked my contract to write my cookbook, Peanut Butter Comfort. I almost shared the news for the holiday, but decided to wait. For another 51 weeks. Until I just announced it last week, My Cookbook: Peanut Butter Comfort. And then for National Peanut Day in September, I almost announced the book again, but instead I simply shared 35 National Peanut Day Recipes.

But now, a peanut butter holiday to be celebrated with a peanut butter cookbook under my belt, and with chocolate and peanut butter in full force.

Chocolate and peanut butter is probably the best flavor pairing on earth. Sure, twist my arm.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used

Thick and Soft Chocolate Peanut Butter Cookies (GF) - NO butter & NO flour used in these thick cookies that taste like peanut butter brownies!

Print Recipe

Thick and Soft Chocolate Peanut Butter Cookies (gluten-free)

There’s NO Flour, NO Butter, and NO White sugar used! The flavor is intensely chocolaty, balanced by the sweet and creamy peanut butter. The cookies are brownie-like in density and thickness. They're soft, chewy, and moist. They're more rich and bold than they are overly sweet. For those who love pairing chocolate and peanut butter, these cookies are for you. It's a small-batch recipe, and makes just a baker's dozen, perfect for quick cravings when you don't need a huge batch of cookies.

Yield: about 13 medium-sized cookies

Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes


1 cup + 2 tablespoons creamy peanut butter (i.e. one heaping cup - I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter, it's too runny)
1 cup light brown sugar, packed (dark brown may be substituted)
1 large egg
1 tablespoon vanilla extract
1/2 cup unsweetened natural cocoa powder (Dutch-process or Hershey's Special Dark may be substituted)
1 teaspoon baking soda


  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, about 5 minutes. Stop to scrape down the bowl as necessary. Note regarding peanut butter - 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, flatter cookies, that are prone to spreading.
  2. Add the cocoa powder (I don't bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched, squeezed, and pushed together. If your dough seems dry, adding 1 to 2 additional tablespoons of peanut butter will help it combine.
  3. Using a 2-inch medium cookie scoop (about 2 heaping tablespoons of dough or 1.80 ounces by weight), form dough mounds or roll dough into balls. Recipe makes 13 cookies; dividing dough into 13 equal portions is another way to do this.
  4. Place dough on a large plate and flatten each mound with a fork, making a criss-cross pattern on top. Slightly flattening the mounds before baking ensures they don't stay too domed and puffed while baking because this dough, when properly chilled, doesn't spread much; just don't over-flatten. Cover plate with plastic wrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough.
  5. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 to 10 per tray) and bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. It's tricky to discern if they're done or not because they're so dark, but watch them very closely after 7 minutes. I recommend the lower end of the baking range. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard (The cookies shown 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. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Peanut Butter Chocolate Chunk Cookies (GF) and Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF)

Related Recipes:

Flourless Chocolate Peanut Butter Chocolate Chip Cookies (gluten free) – These cookies inspired today’s cookies and I’ll never tire of chocolate and peanut butter. These cookies use chocolate two ways, cocoa powder and chocolate chips, along with a hefty does of peanut butter

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover and chocolate is used five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos. There’s no peanut butter in them, but hands down, my favorite chocolate cookie recipe of all time

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination and I baked both chocolate chips and Mounds Bar candy bars into these easy, goofproof chocolate cake mix cookies that turn out soft and moist every time

Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries – Any dried fruit may be used but there’s something about the combination of chocolate and chocolate-covered strawberries that is especially good

Chocolate Peanut Butter Fudge – Fast, easy, no-cook, foolproof fudge that’s as peanut buttery as it is chocolaty

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. Just eat it, but don’t bake with it

Peanut Butter Cocoa Krispies Smores Bars – 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

Peanut Butter Chocolate Chunk Cookies – The BEST PB Cookies I’ve ever had. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate. Crazy good!

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What’s your favorite way to eat peanut butter and chocolate?

Recipes links welcome.

Thanks for the Momofuku Milk Bar Cookies Giveaway and $100 Swanson Vitamins Shopping Spree and Coconut Oil Giveaway entries!


  1. Pingback: {Gluten-Free, Dairy-Free} Chocolate Peanut Butter Cookies - The Recipe Rebel

  2. Claudia Schneider Reply

    What is the nutrition information/calories?? (BTW I LOVE these cookies:)

  3. Hi
    I live in student halls and our oven is miserable. It is impossible to choose a temperature since no temperature is written around the knob (the numbers haven’t rubbed off, they were never there). Therefore I was wondering if there was a way to tell if these were ready without knowing the temperature. Since those cookies are dark you can’t tell if the have become golden and if they become hard, that means they have baked too much, so how can you tell if it’s ready if the texture is still dough-ey? I long so much to make those cookies (I made your pb & chocolate microwave fudge and it was amazing!)
    Thank you (and thank you so much for your recipes!)

  4. These exceeded my expectations! I made them last weekend and they were absolutely delicious! They’re also very addictive. I couldn’t stop eating them! I cannot say enough positive things about them. Highly recommended!

  5. these didn’t work out for me at all. i mixed for 5 minutes in the first step, and chilled the dough in cookie form for 3 hours before baking. after 10 minutes of cooking they are still the same consistency basically as the dough was. i agree with the reviewer who said it was like wet sand. that’s exactly what the consistency was like. so so so strange. they fall apart before i can get them to my mouth. and yes, i added an extra 2 Tbsp of peanut butter to the dough when it was too crumbly to start with. my son still ate one and liked it but my husband and i can’t eat them.

    • Thanks for trying the recipe and I’m sorry that things didn’t go well for you! I don’t know what to say because it sounds like you did everything right and tried to salvage things but that it just didn’t work for you. I’ve never had them fail on me and I’m sorry they weren’t a success for you…wish I could offer some words of wisdom or suggestions!

  6. My husband and I made these together for an office cookie competition and these won first prize! Make these cookies!

  7. Hi there!

    Just wondering, could you freeze them unbake? If so, for how long? I know you said before that you can freeze them for up to 3 months, but that was for baked cookies though. Thank-you!

  8. i could kiss you!!!  I just made these and they are amazing!!  I’ve recently gone gluten free but continue to struggle because of my relentless sweet tooth.  These little beauties will do the trick.  THANK YOU!!! 

  9. OMG so tempting! I love the pictures, these cookies look so delicious! And I can see all the positive comments here so I need to give it a try as well :) Thank you

  10. Are twelve photos if the same thing really necessary? I took an informal poll of women who frequent food blogs and every one of the sixty + women who replied said the same thing…any more than three photos before the recipe and we drive right by. It’s unbelievably annoying.

    • Happy Easter Sunday to you, too! Is this how you speak to a perfect stranger, on Easter Sunday, no less?! Wow!

      As a blogger, it’s my choice to decide how many photos to use and it’s your choice as a reader to either visit my site or not to access recipes that are FREE to you. If you don’t like my style, then drive right by. No need to leave comments during said drive by if they’re comments like these. All the best to you and I hope you find some peace and something more fulfilling in your life than being so hostile to others.

  11. i bake with homemade and store bought fresh ground PB all the time and have absoultely no problem with it….I don’t understand why you keep saying don’t use it??

    • Because not everyone’s homemade PB is the same consistency and some people do have problems when they use it. I write my recipes to have as much guaranteed potential for success as I possibly can and eliminate all potential variables that can go wrong or just be extremely variable; i.e. homemade PB. Whereas storebought isn’t a variable; it’s always the same.

  12. Pingback: Thick and Soft Chocolate Peanut Butter Cookies (GF) - NO butter & NO flour used in these thick cookies that taste like peanut butter brownies! - Gluten Free Recipes and Food

  13. I made these tonight for my husband and myself. We were very disappointed. They weren’t even sweet. I threw them away. 

    • I’m sorry that the recipe didn’t work out as you expected. I don’t know how a full cup of brown sugar wasn’t enough sweetness given there’s no flour in the recipe. It’s just basically sugar, PB, and cocoa – but I guess everyone’s tastes are different.

      Also the level of sweetness does vary among brands of PB. I bake with honey roasted which is what I linked to in the recipe because it’s sweeter than just regular PB.

  14. I love these cookies! I have a friend who can’t have any gluten and at the time also had to be dairy free and I was so sad for her not being able to have any sweets, so I made these and they were amazing! The first time I followed the recipe exactly, the second time though I did less coco powder about 2/3 of your amount in the recipe and the other third I did powdered sugar because I’m not a huge fan of the plain coco powder flavor. Just a though to any who are having that issue. But I love them! These are my go to gluten free desert. 

    • Thanks for trying the recipe and I’m glad you love the cookies! Great idea to reduce the cocoa slightly and make that amount up with powdered sugar given your personal taste preferences. Glad this is your go-to GF dessert!

  15. I was in charge of dessert for a dinner party yesterday and had to keep in mind one guest with a gluten intolerance. After searching your website for “gluten free,” I didn’t find anything in the search results (weird!), so I went to Pinterest where I stumbled upon this recipe, which was of course by my favorite cookie lady! It’s like I can’t stop using your recipes :)

    I used exactly 2 cups of Kroger brand creamy peanut butter, no extra tablespoons. I over flattened a couple of them and a few broke during the baking process, so next time I will have to be more gentle. This was my first time attempting gluten-free baking, and the gluten-free guest loved the cookies so it was definitely a success.

    I tasted the dough before baking and it tasted delicious. Just wondering if you had a recipe or know of a recipe for safe, edible cookie dough? Thanks again for yet another wonderful recipe!!!

  16. These are delicious! Try dusting them with cocoa powder instead of sugar. I wanted to mention that brown sugar IS white sugar with molasses, so it’s misleading to say “no white sugar” as the author did. If we’re trying to avoid white sugar, we have to include brown sugar. Molasses, honey, maple syrup, agave…those are NOT white sugar sweeteners. 

  17. I made these today. Result wasn’t soft, chewy cookies but rather oily little black lumps with a texture like asphalt. What a waste of peanut butter.

    • Thanks for trying the recipe and I’m sorry it didn’t work for you. Without more information I can’t help you troubleshoot but sounds like something took a turn somewhere along the line.

  18. Pingback: National Peanut Butter cookie Day | busymomhelpdesk

  19. Yeah, I tried making these just now and they didn’t work at all. I did everything the recipe called for, but after baking them they’re not even cookies. Just kinda these melt-y, oily, chocolate globs. I’ve made flourless cookies before, but they actually baked and turned out decently well, but these didn’t turn out in the slightest. Weird, I don’t know why.

  20. I made these cookies and I was a bit wary because of all the negative comments but they were actually good! Thank you for this recipe! so easy! 

  21. Tastes ok but very crumbly… Would not be able to put in lunches. Won’t be adding this to my recipe trove. 

  22. Pingback: Flourless Chocolate Peanut Butter Cookies | Hilltop Urban Haven

  23. DELICIOUS! I made these this evening, and they’re one of the nicest cookies I’ve ever made. I used natural crunchy peanut butter and added a few dark chocolate chips.

  24. Pingback: Thick and Soft Chocolate Peanut Butter Cookies - Work.Play.Bake

  25. Pingback: Friday Favorites–Chocolate | Crafty Staci

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  27. Hello! 
    I was so hopeful with this recipe, but the results were not thick and soft at all. I don’t know where I went wrong as I followed the recipe exactly, and the cookies have the consistency of crushed sandpaper. :( this makes me super sad but I’m going to try again another time this week. 

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