Ultra peanut-buttery chocolate chip peanut butter cookies that are simple to make and utterly irresistible.
This cookie is the perfect addition to your next gathering, girls’ night, virtual hangout, bake sale or a quiet evening at home. With just a handful of pantry staples you can make soft, chewy chocolate chip peanut butter cookies in minutes. They require minimal effort yet deliver maximum flavor and texture.
These cookies can be ready in under 10 minutes from start to finish, including baking time, when you choose the baked method. They also work as a no-bake treat if you’d rather chill and skip the oven. Both versions are quick, kid-friendly, and ideal for sharing or packing in lunchboxes.
Try this variation: Chickpea Cookie Dough Dip for dunking leftover chips and dough bites.
Girls’ night looks different for everyone now — it might be a socially distanced picnic, a virtual happy hour, or a cozy solo evening with Netflix and slippers. Whatever form it takes, these cookies pair perfectly with conversation, streaming, or simply a glass of wine. In my experience, cookies and wine beat cookies and milk any night.
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If you have kids around, this is an easy and safe baking project because the recipe contains no eggs. Children can help measure and stir, and both kids and adults can enjoy a spoonful of raw dough without worry. This makes the whole baking experience more fun — and the reward is delicious.
These cookies work well baked when you want warm, slightly crisp edges with a chewy center. Alternatively, make the no-bake version by chilling the shaped cookies until firm; this is especially appealing on hot days when you don’t want to turn on the oven. The photos in this post show the baked version, while a chilled, no-bake approach is equally tasty.
Chocolate Chip Peanut Butter Cookies
Ingredients
- 1/2 cup peanut butter, or an allergy-friendly substitute
- 3 tbsp milk of choice
- 1/2 tsp pure vanilla extract
- 1/2 cup quick oats
- 1/4 cup sugar, unrefined if preferred
- 3/4 tsp baking soda
- 1/8 tsp salt
- 2–5 tbsp chocolate chips
Instructions
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Choose baked or no-bake. For baked cookies: preheat your oven to 350°F (175°C). If the peanut butter is stiff, warm it gently until it is easy to stir. In a mixing bowl, combine the peanut butter, milk, vanilla, quick oats, sugar, baking soda and salt. Fold in the chocolate chips.
Shape the dough into balls and place them on a baking tray lined with parchment or a silicone mat. Press each ball down to your desired thickness—these cookies do not spread on their own. Bake for about 7 minutes, then remove and allow the cookies to cool completely on the tray so they firm up before handling.
For no-bake cookies: form the cookie dough into balls, press to flatten and refrigerate until firm, about 30–60 minutes. This version is ideal for hot days or when you prefer a chewier, chilled cookie.
Video
Notes
More Healthy Dessert Recipes:
Deep Dish Cookie Pie
Chocolate Oatmeal Fudge Bars
Healthy Chocolate Chip Cookies
Vegan Brownies
Banana Ice Cream – 10 Flavors
Chocolate Mug Cake