Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies — These peanut butter chocolate chip cookies are hands down the best peanut butter cookies I’ve ever made. Know that I don’t say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist! 

Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

January 24th 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.

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 peanut butter chocolate chip 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. 

Peanut Butter Chocolate Chunk Cookies

I tweaked my older 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 easy peanut butter cookie recipe makes 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.

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 Chip Cookies

Yes, these peanut butter chocolate chip cookies are 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.

Homemad Peanut Butter

What’s in Peanut Butter Chocolate Chip Cookies? 

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. Here’s what I used in these flourless peanut butter chocolate chip cookie recipe: 

  • Creamy peanut butter
  • Light brown sugar
  • Egg
  • Vanilla extract
  • Baking soda
  • Chocolate chips or chunks

Peanut Butter Chocolate Chunk Cookies

How to Make Peanut Butter Chocolate Chip Cookies

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.

To the peanut butter and brown sugar, add an egg, vanilla extract, and baking soda. 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.

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 6 ounces of a roughly diced 72% Pound Plus Bar.

Peanut Butter Chocolate Chip 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 2 hours, up to 5 days, before being baked for thicker, puffier cookies. 

Using a medium-sized two-inch cookie scoop, form the dough mounds. This translates to almost 2 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 them.

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 8 minutes exactly, with the trays rotated once at the 4-minute mark. The flourless peanut butter cookies will look underdone at 8 minutes, but firm up as they cool. Let them cool on the baking trays for 5 to 10 minutes before moving them.

Peanut Butter Chocolate Chunk Cookies

Can I Make These With Natural Peanut Butter?

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 with it — but I get much better results with commercial. Good old-fashioned Jif, Skippy, or Peter Pan are my recommendations. 

Can I Use Crunchy Peanut Butter Instead of Creamy?

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.

Peanut Butter Chocolate Chip Cookies

Should I Use Chocolate Chunks or Chips? 

Use whichever you have on hand to make these peanut butter chocolate chip cookies! I like the darkness and slight bitterness of chopped 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 chipsm which have stabilizers added to them that slow down the rate the chips melt when heated, chocolate bars and baking chocolate don’t have them. When heated, the chocolate pools and forms puddles, rivers, and streams that run through the cookies.

Can I Add Other Mix-Ins? 

You probably can, but I’ve never tried it myself so I can’t say for sure. But I imagine substituting chopped nuts for part of the chocolate chunks would be fine. 

Peanut Butter Chocolate Chunk Cookies

How to Store Peanut Butter Chocolate Chip Cookies

These flourless peanut butter cookies will keep airtight at room temperature for up to 1 week.

Can I Freeze Peanut Butter Chocolate Chip Cookies? 

Yes, pre-baked flourless peanut butter cookies will keep 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.

Peanut Butter Chocolate Chunk Cookies - The BEST PB Cookies! NO Flour, NO Butter, and NO White sugar used! Soft, chewy and oozing with dark chocolate!!

Tips for Making Peanut Butter Chocolate Chip Cookies

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.

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, bake them for 9-ish minutes, maybe 10. 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 chocolate peanut butter cookies.

If you run into issues while making these peanut butter chocolate chunk cookies, I suggest reading through the comments on similar recipes online. 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.

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies

These peanut butter chocolate chip cookies are hands down the best peanut butter cookies I've ever made. Know that I don't say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist! 

Yield: 16 cookies
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 2 hours
Total Time 2 hours 18 minutes


  • 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.
    2. Add the baking soda and beat to incorporate.
      Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down.
    3. 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.
    4. 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.
    6. 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.
    7. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.


  • *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.
  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 213 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 12mg Sodium: 166mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 5g

More Peanut Butter Desserts:

Did you know that I wrote a Peanut Butter Cookbook? It contains 100+ recipes that feature peanut butter as the key ingredient! 

Peanut Butter Brookies — These brookies are soft and chewy, with peanut butter and chocolate married together in every bite. All you need is two bowls, and no mixer is required!

Better Than Anything Peanut Butter Cake — This Peanut Butter Cake is a super easy poke cake recipe. It’s packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. Poke cakes don’t get tastier than this!

Peanut Butter Chocolate Chip Bars — These peanut butter chocolate bars are loaded with chocolate chips and creamy peanut butter. This is a one-bowl dessert you’re bound to love!

Easy 4-Ingredient Perfect Peanut Butter Cookies — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!

Chocolate Peanut Butter Balls — EASY, NO-BAKE chocolate peanut butter balls that are a holiday favorite!! They have it all: Salty, sweet, crunchy, with chocolate and peanut butter! Great for cookie exchanges or impromptu parties!!

Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

Peanut Butter Blossom Cookie Bars — Just like the classic cookies except made as cookie bars rather than individual cookies. Bars are faster, easier, there’s no dough to chill, they’re made in one bowl, and you don’t need a mixer! 

572 comments on “Peanut Butter Chocolate Chunk Cookies”

  1. Oh my goodness… I made these exactly to the T….. And they are perfect and amazing. My girls said they are better than the gourmet cookies we get. ❤️❤️❤️❤️❤️❤️… Thank you so much Averie, they are a HUGE hit in my house 🏡😁😁😁❤️❤️

    Rating: 5
  2. I just made these and they truly are amazingly amazingly good!

    Rating: 5
  3. These are absolutely the best cookies ever! My husband loves them, and we have to keep a batch of dough frozen for quick pb cookie fixes. They are my go to for a quick cookie/dessert to take somewhere or give as Christmas cookies. We usually don’t use as much chocolate – 1/2 c to 3/4 c.

    Rating: 5
  4. If you want this recipe to be vegan or you don’t eat eggs for whatever reason then just swap out the egg for about two table spoons of Aquafaba which is juice strained from a can of chic peas or garbanzo bean juice which is close to the sane texture as an egg and much healthier for you then eggs and cruelty free option. I’ve made these cookies both wars time rest them the Aquafaba actually made them taste even better and you can lick the spoon before baking them sense there’s no chance of getting salmonella poisoning or sick from eating a raw egg!

  5. So you think the brown sugar can be substituted for golden monkfruit sweetener?

  6. I can’t seem to get the recipe for the flourless peanut butter cookies using the peanut butter with honey.
    Can you email this recipe ?
    Thank you so much.

    • I don’t believe I have such a recipe.

      You can Google ‘Averie Cooks Flourless Peanut Butter Cookies Honey’ and see if any of the photos that pop up look familiar but all my flourless cookies use sugar since honey would make the dough utterly too moist, especially without then using flour to sop it up.

  7. We made your recipe. Exactly as specified, I can see why you recommend peanut butter such as Jiff, thinner for sure. Great tasting though. We used Reese’s brand. It has the lowest carb count that wasn’t Natural organic. Secondly we tried the recipe substituting Swerve Brown Sugar and Bake Believe Semisweet Chocolate chips. This made it lower carb. Also the dough is thicker making much chunkier cookie. It was an excellent Keto friendly, low carb cookie. Next I want to try it with Natural Organic peanut butter to lower the carb count. I’m thinking it will almost exactly replicate your original recipe for the low carb conscious. Thanks for the great recipe.

    Rating: 5
  8. Hi Averie, do you have a “normal” recipe for these exact cookies? I would love to try, but i still want the flour and all that. Lol T.I.A

    • Just Google Averie Cooks peanut butter cookies and all of them will pop up and you can see what looks good to you. I have probably 25 different recipes for peanut butter cookies.

      Although these are missing the flower, they are really really good and some of my favorites.

  9. My go to recipe for peanut butter cookies. Better than any other I’ve eaten! Hoping to win a holiday baking contest at work tomorrow with them. Plus our gluten free judges can enjoy and dairy free if you get the right chocolate chips!

    Rating: 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.