Picture making cookies with just five ingredients. Can you? Or is baking such a production in your mind that this doesn’t quite compute?
Well, that’s because you’re not relying on miracle ingredient peanut butter. You may think you already understand peanut butter’s glory, having made peanut sauce or eaten a “bread-free PB&J” right from the spoon. But until you’ve seen how a cup of creamy peanut butter can turn into a batch of cookies, you haven’t admired the nut’s full range.
Of course, even peanut butter needs a little help. Here, we measured out brown sugar, an egg, baking soda, and chocolate chips in addition to the creamy spread.
That all gets mixed together, a process that’s not nearly hard enough to warrant the use of an electric mixer (phew!). Formed into balls, the dough looks a whole lot like regular not-five-ingredient cookie dough.
And then: bake! These only take about 8 minutes to turn from dough balls into bona fide cookies, so even if you’re hesitant to turn on the oven, you can have freshly baked cookies without turning the kitchen into a sauna.
Bonus! If you care, these are gluten-free. Also, though we like using creamy peanut butter – but if all you have on hand is crunchy, the cookies will still be wonderful.
Get the whole recipe below.
Peanut Butter Chocolate Cookies
1 cup creamy peanut butter
¾ cup light brown sugar
1 teaspoon baking soda
1 large egg
½ cup dark chocolate chips
Preheat the oven to 350°F.
In a large bowl, combine the first 4 ingredients together. Then, stir in the chocolate chips.
Using your hands, form the dough into golf-ball-sized balls (approximately 1 1/2 inches) and place onto a baking sheet, about 2 inches apart.
Bake for 8 to 10 minutes, or until browned.
Remove from the oven and let cool on the baking sheet for 5 minutes. Then, using a spatula, transfer the cookies to a wire rack and cool completely
Makes 12-14 cookies.