Peanut Butter Choco Chip Cookies

Peanut Butter Choco Chip Cookies

Colette 0

" I hope this will be of help to all those cookie lovers out there who can't consume flour."

Ingredients {{adjustedServings}} servings 402 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a medium bowl, combine peanut butter, sugar and eggs. Mix well with wooden spoon till smooth and well-blended. Stir in chocolate chips and nuts.
  3. Drop by rounded tablespoonfuls on ungreased cookie sheets two inches apart. Bake 10 to 12 minutes or till lightly browned. Cool on cookie sheets for a few minutes than transfer to wire rack. Cool completely. Store in airtight containers up to a week
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Reviews 36

  1. 50 Ratings


I stumbled across this recipe and thought I'd give them a try just cause they seemed so quick to make.. Not only were they SUPER quick AND easy, but really good too! I think I even prefer them to cookies with flour in them : ) You have to try these, you won't be disappointed! I subbed half the white sugar for brown and used crunchy peanut butter so I left out the nuts... YUM!


Wonderful cookies! Chewy, crunchy and delicious! The first time I made these I ran out of crunchy peanut butter and used 1/2 crunchy almond butter. I also added a splash of vanilla. I am making them tonight for Santa!


These are great wheat-free cookies! I used half white sugar and half brown sugar and left out the walnuts. I rolled them into balls and then flattened them out since they don't spread in the oven at all. This gave them a nice smooth appearance. The flavor seems to be missing something and I think it's salt. Next time I will probably add 1/2 tsp. salt and maybe some vanilla too.