I had a long weekend this past weekend and I was happy to finally have some time in the kitchen. I originally planned on these time consuming recipes, but I’ve been obsessed with these easy spread cookies, so that is all I ended up making! My latest version are these easy chocolate peanut butter ones, which are just five ingredients.

A while back I was really interested in trying Chocolate Dreams Peanut Butter. Before realizing I could buy it from my local grocery store (which I now know you can), I bought a six pack on Amazon.

I liked the chocolate peanut butter but I’m not one to use that much peanut butter to begin with so I was suddenly stuck with all these jars. After finding recipes to use them up in, I finally got rid of all six. Only to then get another shipment six months later!!! Apparently I had done a subscription with Amazon which I completely forgot to cancel.

So now I have six more to use up…and I got rid of some with this recipe.

I’m not quite sure why the peanut butter version of these easy cookies don’t spread as much and are not chewy. The other versions I’ve made so far have a different texture. These are still good though. They are soft and dense with a lot of peanut butter flavor. I like the subtle chocolate flavor.

Here are the other easy spread cookies I’ve made:

Easiest Nutella Cookies

Midnight Chocolate Cookies

Easy Peanut Butter Cookies

Espresso Chocolate Hazelnut Cookies

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Chocolate Peanut butter Cookies

Ingredients:

1 cup chocolate peanut butter
1/3 cup flour
2 tsbp brown sugar
1 large egg
1/2 cup chocolate chips

Directions:

1. Preheat oven to 350F and line two baking sheets with silpat mats or parchment paper.
2. Combine chocolate peanut butter, flour, brown sugar, egg into a large bowl and mix until smooth dough forms. Stir in chocolate chips. Take 2 tbsp of dough, roll into a smooth ball between palm of your hands. Place on baking sheet and then push down gently with palm of hand to form a thick round disk. Cookies will not spread much during baking so make sure the cookie dough is smooth and round and slightly less than 1/2 inch in thickness.
3. Bake for about 10 minutes until cookies are set. Let cookies finish cooling on cookie sheets so that cookies can finish setting. Once cookies are firm, remove and enjoy.

   

4 Responses to “Easy Chocolate Peanut Butter Cookies”

  1. siuming — February 23, 2013 at 6:21 pm

    I made these and they’re amazing! :) Thanks for the great recipe!

    • Kirbie replied: — February 24th, 2013 @ 12:38 am

      Yay! Thanks for leaving such a nice comment. Glad you liked them.

  2. Sarah — March 18, 2013 at 8:31 pm

    First off I love PB&Co. I always stock, Dark Choco Dreams, Crunch Time, Smooth operator or Bees knees. I’ve made many similar recipes” all no flour” not for any particular reason. Just assume less is better. When I saw your recipe with only 1/3 cup of flour”not oatmeal” I was all for trying it!! Really, now I wish I’d never seen it. Made them this afternoon after having five of them had to place them out of sight , out of mind & that lasted till after dinner ;-0 I ran out of DCD so used half and half smooth operator, I split whole wheat pastry flour and AP flour still came out amazing!! I also added 1tsp baking powder,1/2 tsp of vanilla. Il’l use AP for the entire recipe just to see if the density is different, though I really love the light fluffiness of these. Def will make them, prob in a day or two with all DCD and AP flour. WW Pastry is a good add in as far as I can tell, we’ll see the difference when I have all original ingredients!! Thank you for sharing , have to say better than any flour less or any for that matter “with very little flour” on Averie Bakes website & I love her site!! Will share
    Thank you Sarah
    PS.. No fridge time for the dough

    • Kirbie replied: — March 18th, 2013 @ 11:14 pm

      I’m so glad you enjoy this one! Thanks for sharing the different variations. I’ll have to experiment with other flours.

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