Thick and Soft Chocolate Peanut Butter Cookies


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Thick and Soft Chocolate Peanut Butter CookiesFor 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.

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

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.

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!

Thick and Soft Chocolate Peanut Butter Cookies - 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.

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4.42 from 31 votes

Thick and Soft Chocolate Peanut Butter Cookies

By Averie Sunshine
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.
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 13
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  • 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.)
  • 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.
  • 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. 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.
  • 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).
  • 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.


Serving: 1, Calories: 168kcal, Carbohydrates: 38g, Protein: 2g, Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 119mg, Fiber: 1g, Sugar: 35g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipes links welcome.

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

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    The best ever!!! The PB brand must be what makes some drier. I added 1T milk and 1T honey to moisten. Baked exactly 7 minutes. Like she said, take out early to keep them soft, before they even look done. I’ve also made with natural chunky PB and it was perfect every time. Thanks for this recipe.

  2. 5 stars
    The best ever!!! The PB brand must be what makes some drier. I added 1T milk and 1T honey to moisten. Baked exactly 7 minutes. Like she said, take out early to keep them soft, before they even look done. I’ve also made with natural chunky PB and it was perfect every time. Thanks for this recipe.

    1. Thanks for the five star review and I’m glad these turn out perfectly for you every time!

  3. 4 stars
    I have made these cookies a couple of times now and LOVE them. I did add chocolate chips for a little more chocolately goodness. I am not gluten sensitive but have friends that are and I’ve shared this recipe with them.

  4. This cookie recipe was amazing! I swapped some of the cocoa powder with some plant based protein powder, less sugar but it really turned out with perfect texture, taste and consistency and this is from someone who isn’t a big fan of peanut butter, absolutely loved it. 5 stars

  5. Thx for such a quick response, Averie. I think because this is so rich and decadent I might have to go with a banana cream/coconut. I could post it with a photo if you like? It’s a very unique crust now, I will say that as I can’t really find anything like it online.

    Maybe if I would have let them sit longer they might have been okay, but mine did not look as thick as yours.

    By the way, I would love to hear more about your running and fitness regime. Now I see how you are able to make such decadent dishes. Next time I will try something else.

  6. So I have followed you for awhile because you have one of the best sites out there, and in spite of the mixed review I thought that I would try these. They taste and looked great, but as others had said, they couldn’t even be picked up. I usually use less sugar in my baking and I had to add more to these.

    After eating a few with a spoon, I finally pressed them into a pie crust while cooling down. The pie crust looks pretty good. :) Maybe you have some ideas for filling because obviously I can’t go too sweet. I bake a lot of cookies and I am not afraid to experiment but these missed the mark for me, unfortunately.

  7. Thank you for the recipe! I was looking for something exactly like this – peanut butter cookie with cocoa powder in it. I’ve been trying to cut out butter from my diet, so this just the ticket.

  8. I made these but doubled the recipe and pressed them into a small sheet pan to make cookie bars. Worked great. Didn’t chill the dough or anything. (I was in a hurry) I baked them about 15 minutes but my oven is usually slow.

    1. Thanks for trying the recipe and glad it came out great for you as bars! Bars generally take longer than cookies to bake through.

  9. I followed the directions exactly and got amazingly decadent fudgy cookies. Heart eyes all around! The texture and sweetness was perfect. For some reason, my cookies spread and were thinner than the ones pictured. (I promise I chilled the dough!) I was perfectly fine with it though since they still came out chewy. I mean who doesn’t want a bigger cookie? Though, the top came out cracked and didn’t keep the fork indentions. I used crunchy peanut butter and had bits of peanuts throughout for texture. I love the simple ingredients. Ready to make these again!

  10. I just made these and they’re wonderful!  I know you said not to use the natural peanut butter (and I understand why, due to the differing consistencies) but it was all we had on hand so I tried it.  I actually just made half of the recipe because I wasn’t sure how the cookies would turn out with all the changes I made.  In addition to the peanut butter, I used coconut palm sugar instead of the brown sugar, and a flax egg instead of a real one.  Also I mixed it by hand because we don’t have a stand mixer.  Let the flattened balls of dough chill overnight and baked them up this morning, and even with all my changes, the cookies are still awesome and just the texture you described!  We don’t often have goodies in our house, so my two young boys were super excited to get a cookie . . . the five year old is trying to savor his as long as possible, and the two year old gobbled his up immediately and then cried because it was gone.  Thanks for the good recipe!

  11. Thanks Averie! These were delicious! I’m also a big fan of your coconut oil chocolate chip cookies since I can’t have butter/milk.

    1. Thanks for trying the recipe and I’m glad it came out great for you! As well as the coconut oil chocolate chip cookies, too!

      1. So I made these, baked them for 8 minutes but they’re sooo crumbly they just fall apart. tastes good but yeah. I only chilled for 1 hour so maybe that was it??

      2. I wouldn’t relate that too the chilling; I would say your dough was a bit too dry be begin with which is why in step 2 I mention adding more peanut butter if your dough seems dry. I am thinking this would have helped or add slightly less cocoa powder. All peanut butters vary in their oiliness and I am thinking yours was just on the drier side so you need to compensate with a bit more.

  12. These look delicious, but the “no white sugar” claim is a bit deceptive, since brown sugar is basically white sugar mixed with molasses and these are loaded with brown sugar.

  13. 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. 

    1. This dough is on the more crumbly side and if you overbake these at ALL, they do get pretty crumbly, which is what I guess happened to you.

      If you want a really fudgy, chocolaty cookie, try these! I just posted them! And then look under the ‘Related Recipes’ because there are links to tons of other great dark chocolate cookies. Try the Quadruple Fudgy Cookies, too, would be another top recommendation!

  14. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that they’re one of the nicest cookies you’ve ever made!

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

  16. 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! 

  17. 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.

    1. Thanks for trying the recipe and I’ve never had happen what you describe when making these. Sorry that you had trouble!

  18. 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.

    1. 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.

  19. 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. 

  20. 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!!!

  21. 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. 

    1. 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!

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

    1. 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.

  23. 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??

    1. 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.

  24. 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.

    1. 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.

  25. 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

  26. 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!!! 

    1. Thanks for trying the recipe and I’m glad it came out great for you! AND that they will satisfy your sweet tooth while staying GF!

  27. 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!

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

    1. Thanks for trying the recipe and I’m glad it came out so great that you won 1st place in your cookie competition!

  29. 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.

    1. 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!

  30. 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!

    1. Thanks for trying the recipe and I’m glad it exceeded expectations! That’s awesome and thanks for all the praise and high remarks!

  31. 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!)

  32. Since we buy/use Adam’s, I’ll have to do some experimenting. I’ll also need to cut the brown sugar somewhat for our tastes. I like the fact that this recipe automatically omits white, something I’ve been doing with my cookie recipes for years. Thanks for sharing.

  33. after beating in all the cocoa powder and baking soda, the batter was very oily. i didn’t add much peanut butter and the other ingredients were added as stated. so why is my batter so oily? or is it suppose to be like that? will this affect the texture of the cookies?

    1. It’s an oily batter because there is no flour to absorb the natural oils in PB; there’s also no butter so you need that oil. Chill the dough as stated and bake as directed and I think you will be just fine!

  34. so I just baked these…I’m pretty sure my diet is now completely gone forever. Sooooooooo good. Thanks for the recipe.

  35. Is it possible to use natural PB and add a little flour to firm them up? I know the point is that they’re flourless but I can’t bear to use regular PB!

  36. I followed your recipe as it is written, had to add more peanut butter, about 2 tablespoons worth because the dough was very dry and crumbly. I hoped that after the hours if chilling the dough and then baking that the sugar would dissolve a bit, but it never really did bind with the peanut butter. My boyfriend compared these cookies to lumps of “wet sand”. They taste fine, but the consistency is nothing like a brownie – they crumble to the point that it is impossible to eat a whole cookie without loosing some (or most) of it to gravity, they are very gritty, as the brown sugar has nothing to melt into. I thought this would be an easy recipe because it has so few ingredients. And I looove anything that is compared to a brownie. But no matter how long I mixed the ingredients (I mixed w an electric mixer for close to 15 minutes) I was not able to achieve the necessary consistency; (the recipe calls for a mixing time of 5 minutes but says one cannot over mix). The best part about this recipe is the blog/website, as it did illustrate what I thought would be a delicious, fun little recipe. Unfortunately, my results did not match.

    1. Sorry that you had trouble with them and thanks for trying the recipe. I wish I could offer you troubleshooting advice for how to get the brown sugar to meld into the PB better, but since I’ve never experienced that when making these, not sure what to say. Thanks for trying the recipe.

  37. These look really yummy! I just have a regular old hand mixer, do you think I could use that and they would still turn out? Thanks for the help. I don’t bake enough to buy a fancy one

    1. I’m sure it will be fine. Just take your time and make sure everything is well-creamed and mixed properly like you would do with any cookie recipe you’d make. Enjoy!

  38. Since finding this recipe on Pinterest last week I have made it literally 5 times in a row. It is my absolute favorite chocolate fix…ever! I made a few substitutions, such as natural (whole foods brand) peanut butter instead of JIF, because it’s all I had. But they turned out so well! Thanks for the great recipe!

    1. I love hearing stories like this, how a random find can really come in so handy and be a little gem :) So glad to hear you’ve made these 5 times! And that the WFs natural PB is working out!

  39. I made these cookies a couple nights ago! They turned out amazing, and tasted even better than that! I was wondering if you happened to know how many calories are in each cookie? Thanks!

    1. Glad you love them and I think they’re probably calorie-free and totally a billion percent healthy :)

  40. Just tried these today and I just want to say they tasted amazing!! Definatly going to make them again!!

  41. The total time on this recipe does not include chill time. While they are fast to prep and bake, you still need to let them chill for 2+ hours. Total time at minimum is 2hrs 20min.

  42. Can you just chill the dough in a bowl or do you have to roll them first? (Space issues in fridge!) Can’t wait to try!

    1. If you chill the bowl, the dough will turn into one big ROCK that you then need to chisel out and it will be too firm/hard/impossible. So…you really are better off putting it on a plate in the fridge, covering with plasticwrap, and chilling. I know it’s annoying and I have the same space issues but if you do it the mixing bowl way, you’ll hate yourself.

    1. I haven’t but if you do, LMK! I have a feeling you would actually be ok in this recipe as long as the bulk/quantity of the Truvia is about the same as the bulk/quantity of real brown sugar.

  43. Hi — probably should adjust the “total time” to include the 2 HOURS of chilling required prior to baking. SMH.

  44. Oooo, I just made these, too, and they’re lovely! They turned out just as I hoped they would – crispy on the outside, squishy on the inside. And SO chocolately. Yum! Thank you xx

  45. I just made these and they turned out excellent! Precisely the same texture and flavor you described. My family loves them too! It seems like everyone is going gluten-free nowadays, so these will be perfect cookies to bring to get-togethers. Thanks for the great recipe, so simple and with just a few basic ingredients.

    1. Glad the recipe delivered and worked, exactly as promised! Thanks for LMK! And yes to so many ppl being GF and these are a safe bet for a mixed crowd!

  46. hi:
    what’s the (health) difference of using brown instead of white sugar – I understand the textural issue, but the heading sort of indicates that it will be healthier because there’s no white sugar. Thanks, Andrea

      1. Actually, there is no real health difference between white sugar and brown sugar but for added molasses. I do think the heading for the cookies is a bit misleading in this way, because brown sugar – whether light or dark – IS white sugar which is covered in molasses. A more pure sugar choice might be turbinado sugar. It is less processed, and can be interchanged in recipes for brown sugar.

  47. I made these last week and they didn’t work for me at all. The dough was oily but crumbly. I had to really squeeze them into a ball and pressing with a fork made them explode. I watched them like a hawk in the oven but they never seemed done. Even though they were still glossy I finally took them out at 8 1/2 min for fear of overbaking. They remained crumbly, though soft. People at work still ate them but they were not the chewy nuggets of awesomeness I was hoping for! Good thing I made some of your coconut peanutbutter magic cake bars at the same time to satisfy my chewy cravings!

    1. Cocoa powder can dry dough out very easily and based on brand of cocoa powder, PB, climate, this dough can be a little tricky to work with. Sorry they didn’t work for you. Next time I would reduce the amt of cocoa you use by 2 to 4 tbsp and see if that helps things out – I bet it will.

      Glad you enjoyed the coconut peanutbutter magic cake bars! They’re a fave of mine!

      Thanks for trying so many recipes!

      1. That may be it! I do live in a dry climate. I’m loving your recipes and most are working out beautifully! You have totally sold me on the ‘bar’. Sooo easy, versatile and delicious. I’m loving exploring the endless flavour and texture combinations. Keep them coming!

      2. Oh if you’re in a dry climate, cut back the cocoa powder. It’s acidic and super drying and will zap the moisture out of your batter really quickly. That should do the trick!

      1. I made these today because I’m packing for a pretty big move and needed some cookies! So much of my baking gear is packed already; it was so nice to dig through your site and find something I could make with what’s still out. Thank you!

      2. Some of the best recipes I’ve ever made/blogged about have happened right before big moves. Something about cleaning out that pantry and I’ve come up with some winners. That’s not how these happened but glad you enjoyed them! Good luck moving!!

  48. My daughter and I made these last night. Now only were they really rich and satisfying cookies, they were so fast! This is my new go-to cookie recipe.

    1. I love comments like this! Thanks for trying them, for telling me they’re your new go-to!! And I love that you and your daughter were baking together :)

  49. Averie,

    I made these yesterday. They are really good! My husband really likes them as well. Thanks for the recipe!

    1. Thanks for trying them and so glad both you and the hubby are pleased! Thanks for the field report!

  50. I’ve made these several times and they turn out very well with homemade pb and an extra egg. My only problem is the labeling of “no white sugar” as brown sugar is really just white sugar with molasses…

  51. Okay so I tried these cookies as well as the PB chocolate chunk. I like these chocolate cookies better than the chunk ones, but I have one big qualm with the recipe and I wonder if you might have any suggestions. I used Skippy Roasted Honey Nut peanut butter and it was WAAAAY too oily. I mean, there were multiple teaspoons (if not TBSP) of oil that collected in the bottom of the bowl that I kept having to drain off. And before I baked the dough, I had to pat each ball of dough with a paper towel because they were just sitting in a puddle of oil on the plate. That was seriously disgusting to me. We don’t have the Peter Pan PB here in Washington where I live, so I was wondering if anyone had a suggestion as to a better brand to use that isn’t excessively oily. I’d like to make these again, but not if it’s always going to be that oily. Suggestions are appreciated. Thanks for the delicious recipe!

    1. I’ve never used Skippy Roasted Honey Nut peanut butter and so can’t speak to it. I usually use Peter Pan or a storebrand honey roasted that I get at Ralph’s Grocery store, or related to Kroger. It’s about half the price of name brand and works like a charm for me. If your PB was THAT oily that you were dobbing it off, yes, use another brand! Or in this recipe, you could have added more cocoa powder, more sugar, or a tbsp or two of flour and been all set! But glad you worked it all out regardless!

  52. Because I am a type 2 diabetic and pregnant, I made the Thick and Soft Chocolate Peanut Butter Cookies this afternoon with a couple of slight adjustments: I ran out of peanut butter, (used 1/4 cup almond butter for the rest), cut the light brown sugar amount to 1/2 cup, and used a small cookie scoop (1 TB size). The results were exactly what I wanted — enough sweetness and flavor in a small package. Thanks for sharing your recipe!! =:8

    1. So glad to hear that the 3/4 c PB + 1/4 c AB worked out – and that reducing the sugar by half worked. Wow, you’re hardcore b/c that’s a fair amt of cocoa powder-to-sugar ratio. Just enough sweetness in a small package is about exactly right! Thanks for coming back to tell me what you did and it may help others now, too! :)

  53. First off, just found your site and it is amazing. I absolutely LOVE that your site is “loves veggies and yoga” and you make AMAZING sweets. I have been pouring over your website for forever now and you have prompted me to buy some coconut oil! it is FABULOUS! This is the first “real” recipe that I have made and it turned out amazing! i ran out of light brown sugar so I had to do 1/2 cup light brown sugar and 1/2 cup dark brown. SO GOOD! thanks for doing all that you do!

    1. Thanks for finding me and trying thees cookies and glad that you loved these – half and half, light and dark brown sugar, sounds great to me! And re LY&Yoga…well, when I started blogging 4 yrs ago, those ARE things I loved then and still do, but not something I want to write my food blog about anymore :) I love desserts too and there’s only so many times I can write about kale salads before it was snore-bore. Ha! I go by Averie Cooks even though my URL is LV&Y (and that’s in the works to change, too) – anyway though, please come back and tell me if you make more things! :)

  54. Hi,
    I just made these and they didn’t come out at all. They weren’t dry, so i didn’t add more peanut butter. They were completely crumbly when baked. THey never really baked properly and just fall apart when you pick them up. I also think the chocolate over powers the peanut butter flavor, so I feel like it was a waste of peanut butter. Any suggestions?

    1. I am sorry you had issues with them.

      Yes, they are a CHOCOLATE cookie, hence the name Chocolate-PB Cookies. And I wrote this in the opening couple paragraphs…”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…” I always try to write as descriptively as possible and I’m sorry you didn’t catch the drift of how much of a chocolate cookie they were.

      As you can see from the photos, my cookies held together and weren’t crumbly and I wrote down exactly what I did. I was going to suggest baking less time, but you said you felt like they were underbaked, yet crumbly. The recipe is a remake of my 2011 recipe and the most notable change is that I used all brown sugar now and some white back then. Hundreds of people have written over the years saying they’ve made those and loved them.
      Maybe try that recipe but it’s a CHOCOLATE cookie with some Pb flavor. If you want a PB cookie, make these

  55. WOW, these look heavenly! PB and chocolate are the best combination on the planet…I am going to have to make these tonight!

  56. eating these now….yummy but even after adding 2 extra tbsp of pb are still very crumbly and not staying together. still delicious though!!

    1. You could have added more then! Everyone’s brands of PB, cocoa powder, and sugar (some is very dry, some is moist) all vary – so next time just add enough additional PB so the dough is moist enough to stick together and not be crumbly and you’ll be all set. Thanks for trying them and glad the taste is great!

  57. Wow! Your cookie recipes always amaze me but this one might take the cake! Chocolate and peanut butter is always a winner!

  58. My mouth is watering looking at these cookies. They look like they have the perfect texture with just enough grit to make them interesting.

  59. Oh my gosh, 6 ingredients–I love it! I can’t believe they have no flour in them. I am intrigued. :)

    1. And if you cook them longer, they get very dried out and crumbly b/c of the cocoa powder so it’s best to bake them 7-8 mins and that’s it!

  60. Wow, Averie. I love how simple this recipe is but how gourmet it looks! Those cookies look so incredibly moist! I have to say that the combination of chocolate and peanut butter never gets old and I am thrilled to see this combination instead of just a peanut butter cookie with chocolate chips. Definitely making these soon! :-D

  61. Another great easily veganizable recipe. Eggs could easily be subbed for cornstarch and water, or my new favorite egg replacer – chia seeds! Can’t wait to make these for some upcoming bake sales.

    1. I know – it’s just 1 egg away from being vegan! I would use chia or flax seeds, and you’re good to go!

  62. These look divine! I’ll have to try them! Thanks for sharing and for stopping by and leaving a comment the other day! :)

  63. Dark Chocolate Dreams is my all-time favourite thing to eat out of a jar (it even trumps cookie butter & Nutella!). If I used it to make these cookies, I think I would be the happiest person on earth! Plump, but happy! :D

    1. Thanks for the Pin and I love that nut butter too but I can hear the emails now…but I don’t have….

      So I used regular + cocoa powder. YOU could use DCD + cocoa powder :)

  64. These look like brownie bites! They look heavenly and like they would melt in your mouth. I’ll take 2 dozen :D

  65. Averie – I love how simple and butter-free these are! You would never think it just by looking at the pictures, but you definitely sold me with the description of the peanut butter aroma wafting through the house. Yes, Please!

  66. I can do some major overindulging with these cookies. A glass of coconut milk and a “few” of these, a girl doesn’t need much to be happy

  67. There’s no butter or flour?! And they look like that?! I’m sold, i need to make these. My mouth is seriously watering right now.

  68. Oh my! I’ve been baking peanut butter cookies ever since I was little and not once did I think to add chocolate! Sounds and looks delicious :)

  69. The flourless PB cookies are my favorite and you added chocolate? Oh, yes please Averie! These look puffy and gorgeous!

  70. I had no idea that March 1st is National Peanut Butter Lover’s Day! But you can bet that I will definitely be eating some PB :). Awesome recipe!

  71. Do you think you’d get a good result if you put these into mini muffin pans ? Or do you think the middles would be TOO gooey after 8-9 mins ?

  72. I love going back and revamping cookie recipes, Averie! We have learned so much that it’s fun to take stellar recipes and rework them with all of the tricks of the trade to make them even better. I also love the fork impressions! Such a classic look to them and I can only imagine how fudgy, soft, and moist they taste. Especially with no flour! I’m glad you emphasized those selling points – no flour, butter, or white sugar! And can I just say how excited I am about Peanut Butter Comfort?!?! And national peanut butter lovers day? You are a cookie baking machine lately and I am loving each new recipe!

    1. Thanks for your sweet words and I know you have revamped a few recipes and your blog is only a year old! Trust me, I see those mid 2009 recipes of mine, between the recipes, photography, total lack of food styling, and just everything…and I want to re-do tons of them! It’s usually though not the recipe I want to re-do; it’s the photography :) But generally I don’t re-make something old. It’s onto something NEW!

  73. I normally don’t celebrate National Peanut Butter day but that really needs to change with these cookies here!

  74. I came across your Peanut Butter Chocolate Chunk Cookies the other day and immediately bookmarked them to make this week! But now I am conflicted, because these look amazing too! Agh, you are the cookie queen!

    1. It just depends if you are in the mood for chocolate cookies or not. The PB ones are definitely a PB cookie and these are definitely a chocolate cookie…really though, it’s a small batch of either. 1 batch of mine is like a half-batch of most people’s recipes. So you can make 2 batches/both kinds :)

  75. This recipe is such a keeper! I tried this flourless chocolate pb cookie and it’s amazing! Love how thick they get!

  76. Yikes! These look amazing but I gave up chocolate for lent… if I can’t hold out I may have to try making these with carob or vanilla protein powder. Think it will work?

    1. I would either wait until after Lent or just cheat :)

      Carob powder…not the same as cocoa powder in taste or in properties of how it works.
      And vanilla protein powder – as a replacement for cocoa powder – no way. I don’t know if you’ve ever baked with protein powder, but some brands do some crazy things when heated/baked. I would just wait until you can make the recipe as written.

      Or make these, omit the choc chunks if necessary

      1. I think I’ll try with carob, make them again after Easter AND make the peanut butter chunk cookies, too! I’m going to be eating a lot of cookies, thanks love!

      2. So… got a little creative with this recipe and swapped the cocoa with carob and peanut butter with sunflower seed butter (a little dash of caramel extract, too) and these cookies are amazing!

      3. WOW – that’s awesome. Glad that carob for cocoa worked. It’s a very distinct flavor, I dig it but not everyone does. And also SFSButter – another HUGE fave of mine. I can imagine it was stunning with the carob and brown sugar and…the caramel extract. To boost that carmely/brown sugary/SFSButtery vibe. Thanks for the field report (and for the creativity) and glad they were a hit!

  77. I needed this recipe about a month ago! I was out of butter and really wanted to make cookies, this recipe would have been perfect! I love the creamy rich look of these puppies Averie – yum!

  78. These cookies are so THICK–I feel like it would be like biting down into rich peanut butter fudge! The insides are so gooey, and drool worthy. A perfect adaption to that already amazing flourless peanut butter cookie recipe of yours!

    1. biting down into rich peanut butter fudge = Yes, that pretty much sums it up! But baked, and with a little bit of texture, so it’s not just that too-smooth fudge feeling if that makes sense? Sometimes fudge needs a little something for me to cut that one-dimensional aspect. These do the trick :)

  79. Averie! These look amazing! You are a flourless-baking genius. I thought it couldn’t get any better after the peanut butter chocolate chunk cookies, but I can’t wait to make these :) Good thing today is grocery day.

  80. HI AVERIE!
    I came over on the RIGHT day to say HI! OH wow. I am in heaven. :)You sure nailed it girl

    Hope all is well!

    1. Blast from the past! Thanks for saying hi, Moni! Wow…you and I knew each other when the original version of these cookies were posted, circa 2010ish :) Thanks for popping in!!!!!!

  81. It’s 9 a.m., you’re killing me, girl! I want to make these right now. These cookies look so thick and chewy. I can only imagine that fabulous chocolate/peanut butter taste combo. And I can’t wait to order your book. It’s going to make for excellent bedtime reading – I’ll stare at all the gorgeous photos and recipes in there to guarantee sweet dreams (and late night hunger pangs).

    1. Oh wow, you’re a glutton for punishment like I am, wanting to read dessert/sweets recipes at night before bed. I can’t tell you how many times I’ll be reading a cookbook and HAVE to get up and make something…at like…midnight b/c I have no willpower at that hour :)

  82. How can I be hungry for something this sweet at 9:30 am?! I am and I won’t question it.

    I just got a couple samples of that dark chocolate dream pb and I was wondering what to do with it. I don’t eat that kind of sweetened pb straight (which is all I do with the homemade goods), so cookies sound perfect!

  83. These look so good, Averie! I just want to reach through the screen and grab one. Maybe after I go to the gym? I will definitely try these at some point!

    1. Your cookies turned out great and yes, sometimes it’s the basic recipes that are the ones that are the best!

  84. These look so delicious, Averie! I’m on a huge peanut butter kick right now, and will definitely have to make these!

  85. It’s a good thing my husband isn’t reading over my shoulder right now. All these peanut butter treats would make him go nuts (pun intended)! I need to bookmark ALL of these so I can make them for him!

  86. These look absolutely sinful. While I usually like my brownies to be brownie-like, my cakes to have the texture of cake, and my cookies to be like cookies, there are always exceptions. With a recipe that makes just the right amount and with so few ingredients, who cares if they are brownies or cookies. They will be delicious! And, of course, combining chocolate and peanut butter ensures that these cookies will be nothing short of scrumptious!

    Beautiful pictures, as always. :)

    1. Thanks, Elaine. And they’re still more cookie-like than brownie-like (I have some other cookies I linked, the Quintuple Choc Fudgy ones that ARE like brownies) but I bet you’d like these!

  87. I think that slight texture variation from homemade vs store bought is what makes homemade so much better.

  88. I am already having a stressful day, and these look like just the thing to cheer me up. I can imagine taking a big bite of one of these and it makes everything seem okay!

  89. I’ve never had luck with flourless PB cookies– they’ve always turned out like weird, way too sweet rocks. Your pictures have me beleiving this doesn’t have to be the case– they look phenomenal

  90. I love the flourless, butterless PB cookies for the short ingredient list, fabulous taste, and that slight grittiness. Hershey’s special dark is my favorite cocoa powder now–oh how good these will be!! I can only find the Hershey’s special dark at Wal Mart around here–so I have a slight tendency to hoard it just a little! I pre-ordered your cookbook and am anxious for May–but in the meantime, I know you’ll have plenty of yummy things for all of us!

    1. I have such a hard time finding it, too. I don’t know why. I have like 10 gorcery stores within 8 city blocks of me and I’m not exaggerating…I could walk in any direction and hit at least a couple in a block or two but none of them have the Special Dark! And thank for the preorder and yes, I am actually blogging about more PB recipes lately than I was for a year (they all went into the book for awhile there!)

  91. When I first saw the picture, I figured that these were probably brownie bites with flour, white sugar, butter. Then I read that NONE of those ingredients were used! Whaaaaat?

    So I spent 5 minutes trying to figure out how it was done before scrolling down through the rest of the post. Amazing! This is dangerous because I always have these ingredients on hand, and a craving for peanut butter & chocolate…

  92. Wow! These look so thick and fabulous! I actually just made your peanut butter chocolate chunk cookies again when we had people over to watch the Oscars! Everyone loved them and couldn’t believe there was no butter or flour! Definitely going to try these next. Great job again friend!

  93. I was already mouthwatering and making a grocery list in my mind when I saw the photos, but the when I read that they are slightly gritty, that sent me over the edge! I love my cookies with a bit of texture. I’ll definitely be making them and enjoying them with some espresso, just like you mention :)

    1. I almost didn’t write that about the grit b/c some people may not really enjoy that…but it’s old-fashioned and oh, so good! LMK if you try them!

  94. WOW! These look so wonderfully thick and delicious! I actually just made your peanut butter chocolate chunk cookies again on Sunday night when we had people over for the Oscars! No one could believe that there was no flour or butter in them! Definitely putting these on my list to try next! Great job again friend!!

    1. So happy that you keep making the other cookies and that they’re a big hit with everyone! And that you want to try these next…yay! Can’t remember if you did or not, but if you have a secone to drop a comment in on this post that you make them with success, that would be awesome. I get so many doubters in my comments…people that came from Pinterest and can’t believe they work :)