Ultra peanut buttery chocolate chip peanut butter cookies are easy to make and impossible to resist!
This is the perfect cookie recipe for your next girls night.
You need just a few pantry staple ingredients, and the cookies can be made in under 10 minutes from start to finish, including the baking time!
Not just for girls’ night – the recipe is also great for virtual potlucks, bake sales, lunchboxes, zoom happy hours with friends, or any time you’re craving quick and delicious chocolate chip cookies.
Also try this Chickpea Cookie Dough Dip
Girls night might look a little different these days.
But now more than ever, it’s important to keep up with friends, whether that means virtual happy hours, picnics outdoors where everyone brings their own blanket, or hanging out with roommates or siblings.
And if you live alone? Sometimes girls night can simply mean Netflix binges in comfy pajamas and slipper socks, while eating cookies and drinking wine.
I’ve been having a lot of those lately… and I am not complaining about it!
(Cookies and wine > cookies and milk)
You Might Also Like: Vegan Chocolate Chip Cookies
If you’re home with kids, this can also be a fun and kid friendly weekday baking project.
The cookies are easy to prepare, and children can help with the measuring and mixing of ingredients.
Plus, since there’s no egg in the recipe, it’s safer for kids (um, or adults) to eat the raw cookie dough, which everyone knows is the best part of making cookies in the first place!
The chocolate chip peanut butter cookies can either be baked or no-bake: The pictures in this post are of the baked cookies, but recently I’ve been doing the no-bake version because it is way too hot to even think about turning on an oven.
Leftover chocolate chips? Make Sweet Potato Brownies
(Above, watch the video of making the cookies)
Chocolate Chip Peanut Butter Cookies
Ingredients
- 1/2 cup peanut butter, or allergy-friendly sub
- 3 tbsp milk of choice
- 1/2 tsp pure vanilla extract
- 1/2 cup quick oats (for low carb, try these Keto Cookies)
- 1/4 cup sugar, unrefined if desired
- 3/4 tsp baking soda
- 1/8 tsp salt
- 2 – 5 tbsp chocolate chips
Instructions
- You can do a baked or no-bake version of the recipe – If baking, preheat oven to 350 F. Gently heat the peanut butter if it’s not already easily stir-able. Combine all ingredients. Form cookie balls and place on a baking tray. Press down to whatever thickness you want, as they don't spread on their own. Either refrigerate until firm or bake 7 minutes, then let cool completely before handling, which allows the cookies to firm up. View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Dessert Recipes:
Healthy Chocolate Chip Cookies
Banana Ice Cream – 10 Flavors
Aviva says
They look great. I’d love to know if anyone has tried them with tahini.
CCK Media Team says
We personally haven’t, but it sounds like a fantastic experiment!
Candice says
Non-cookie related, where did you get that dress?? I must have!
Chocolate Covered Katie says
It’s from Guess, but a few years ago!
Nikki says
A perfect chocolate chop cookie will always be my favourite dessert. Will bookmark these for the weekend 🙂
Nikki
Christopher Carpenter says
I whipped up a batch in the oven after dinner last night. They were really tasty, thanks!
CCK Media Team says
Thank you so much for trying them!
Sana says
These look so good! Can I use regular oats?
CCK Media Team says
We haven’t tried, and they might be crumbly. If you want to make quick oats though, you can quickly process regular oats in a food processor for a few seconds 🙂
Kathryn says
I made them with rolled oats, but left them unbaked. Super yummy! I did have to add a couple extra tablespoons of oats to make up for the “floury-ness” of quick oats.
Kathryn says
This may be some of the best cookie dough I’ve ever had.
Oh, we’re not supposed to eat it with a spoon? Oops.
I just had a baby- I’m doing whatever I want 😋
Seriously, it is fantastic!
CCK Media Team says
Haha oh it’s totally recommended to eat it with a spoon 🙂
Kristi says
Another Katie winner! I just made these for my son who loves peanut butter (and for me because well I love chocolate). He just graduated from college and is home until he finds where to start his career. I am taking the time to spoil him just a bit. These did the trick! Thanks!!! …and if anyone is wondering they are good raw too because I never let a beater go int the dishwasher with batter on them and can vouch for the unbaked version as well. 😉
Alice says
Holy Moly! Those cookies are amazing! Such a simple recipe O.O!!! Mine didnt look as beautiful as yours but the taste Was just delicious! My family instantly ate the whole batch! Guess i will have to make a bigger one lol!
Heather says
These were amazing! The whole family loved them.
Grace says
These cookies tasted really good! I was looking for a low sugar cookies recipe and this was perfect. I baked for 6 minutes but would bake for longer next time (my own fault!) Would definitely make again but would adjust the baking soda from 3/4 tsp to 1/2 tsp as I feel there was a slight after taste of the baking soda. Great recipe x
Jess says
Yummo! Fantastic recipe and so delicious. I pulses rolled oats in my blender until they were quite fine, probably close to oat flour, which worked really well. I used coconut sugar and sugar/dairy free choc chips. Absolutely scrumptious! I can see I’m going to have to get more peanut butter as these won’t last long, but I need to have them in my life… *swoon*
Judy says
Perfect! Just what we were craving 🙂 The batch was just the right size for two of us, and so easy to make!
Dominique says
These are so so good !! My son loves them too and he is very picky.
I substitute the sugar with Sucrine and used low fat Peanut butter +3 tbsp of chocolate chips. DELICIOUS! And only 3sp on WW blue plan. Thank you so much for the recipe !!
Larissa Stevenson says
I tried these with crunchy peanut butter and they turned out amazing!!
Chris Carpenter says
I love this recipe. I have made it several times. Today I tried it with cinnamon chips instead of chocolate chips. It was very tasty that way.
Flavia says
We made these with sun butter because that’s what we had in the fridge and they turned green inside!!! I had looked for a vegan green sun butter cookie recipe when it was popular last year and never found one. And they were soooooo yummy!!
CCK Media Team says
Thank you so much for making them! Sunbutter cookies are definitely good for St. Patrick’s Day!
Mia W says
I made These tonight & they turned out amazing. You are the best Katie. Shockingly, I ran Out of peanut butter & substituted about 1/4 cup of PB2 with about 1.5 TBS extra of milk. This was so perfect. I’m in high altitude Denver & they cooked perfectly in 9 minutes baking time in center rack. Perfect batch for a solo human like me. Your recipes always save me. I’m saving this one to make in the future. Thank you Queen Katie!
Ashley says
I made these tonight for my kiddos to have for school lunches during the week, sortof a healthy but sweet option. I added a 1/4 cup of Vital Proteins collagen powder for added protein and 3/4 cup of PB. They turned out PERFECTLY & are soo delicious 🥰. I’ll be making these quite frequently I have a feeling! Thank you!
LeighAnn says
Absolutely love this Chocolate Chip Peanut Butter recipe. Love the simple ingredients. I substituted the sugar instead using 2 tablespoons of Maple Syrup. Then added 4 tablespoons of chocolate chips. We baked them exactly 7 mins as suggested and the textured was perfect. I will be taking this to my family BBQ. Thank you 💕💕💕