These chocolate peanut butter cookies are easy to make with just five ingredients. I use a chocolate peanut butter spread that gives them a soft, dense texture and rich flavor.
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.
5-Ingredient Cookies
A while back I was really interested in trying Chocolate Dreams Peanut Butter. I love spreads like Nutella and Biscoff spread and I was excited to bake with this chocolate peanut butter spread. Using a spread means you don’t need as many ingredients when you make cookies.
Unlike other recipes I’ve made with Nutella, these cookies with chocolate peanut butter spread did not bake up the same. The cookies don’t spread as much and don’t have a chewy texture.
But they are soft and dense and very rich so I was happy with how they turned out.
Ingredients
- Chocolate peanut butter
- Flour
- Brown sugar
- Egg
- Chocolate chips
Recipe Steps
Mix the chocolate peanut butter, flour, brown sugar, and egg in a large bowl. Once the dough forms, stir in the chocolate chips.
Scoop two tablespoons of dough to form each cookie. Roll each of them between your hands to form a smooth ball. Place the balls on the cookie sheet and lightly press them down to form a disc. The cookies don’t spread much while they bake.
Bake the cookie at 350°F for ten minutes. Cool them on the cookie sheets.
Even though they look like pure chocolate cookies the peanut butter flavor is very strong, which I like. There’s a subtle taste of chocolate that complements it. These are definitely worth making.
More Cookies Made with Spreads
- Easiest Nutella Cookies
- Midnight Chocolate Cookies
- Easy Peanut Butter Cookies
- Espresso Chocolate Hazelnut Cookies
- Chocolate Peanut Butter and Jelly Cookies
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
Instructions
- Preheat oven to 350°F and line two baking sheets with silpat mats or parchment paper.
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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
I’m so glad you enjoy this one! Thanks for sharing the different variations. I’ll have to experiment with other flours.
I made these and they’re amazing! 🙂 Thanks for the great recipe!
Yay! Thanks for leaving such a nice comment. Glad you liked them.