Name: One-Bowl Flourless Dark Chocolate Peanut Butter Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup + 1/4 cup creamy peanut butter (Jif or Skippy recommended, not natural drippy kind); 2/3 cup light brown sugar, loosely packed; 2 teaspoons vanilla extract; 1 large egg; 1/3 cup unsweetened natural cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup dark chocolate chips, plus extra for topping

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Introduction

These one-bowl flourless dark chocolate peanut butter cookies are a rich, fudgy treat that melts in your mouth. Soft, packed with peanut butter, and studded with dark chocolate chips, they’re easy to make and perfect for any chocolate lover.

A tall stack of six thick, dark brown chocolate cookies with a slightly cracked surface sits center on a white marbled texture, each cookie showing rough texture and embedded chocolate chips. Around the stack, a few loose chocolate chips scatter on the marble surface. To the right and blurred in the background, there are more cookies and a blue glass and a white bottle, slightly out of focus. The image is softly lit with a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 1/4 cup creamy peanut butter (not natural drippy kind; Jif or Skippy works best)
2/3 cup light brown sugar, loosely packed
2 teaspoons vanilla extract
1 large egg
1/3 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips, plus extra for topping

Instructions

Step 1: Preheat your oven to 350℉ (175℃).
Step 2: Line a plate with wax paper. Spoon 12 teaspoon-sized blobs (about 1/4 cup total) of peanut butter onto the plate and freeze them for 15-20 minutes until firm. These will be used to stuff the cookies.
Step 3: In a medium bowl, combine the peanut butter, light brown sugar, vanilla extract, egg, cocoa powder, baking soda, and salt. Mix thoroughly until the batter is smooth. Fold in the 1/2 cup of dark chocolate chips.
Step 4: Roll the dough into 12 equal balls. Remove the frozen peanut butter blobs from the freezer. Break each cookie ball in half and place a frozen blob inside, then press the halves back together, sealing the edges well so no peanut butter leaks out.
Step 5: Place the stuffed cookie dough balls on a baking sheet spacing them about 2 inches apart. Press a few extra chocolate chips on top of each cookie if desired.
Step 6: Bake for 12-14 minutes until the cookies are set but still soft. Let them cool on the baking sheet for at least 20 minutes before handling, as they are fragile when warm. Enjoy your chewy, chocolatey peanut butter cookies!

Tips & Variations

Use creamy peanut butter that is not oily or runny to ensure proper dough consistency and easy shaping.
For extra texture, try swapping half of the dark chocolate chips for chopped nuts or white chocolate chips.
If you prefer sweeter cookies, increase the brown sugar to 3/4 cup.
To make these cookies vegan, substitute the egg with a flax egg and choose a vegan peanut butter brand.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week, just bring them to room temperature before serving. For longer storage, freeze the baked cookies for up to 3 months; thaw overnight in the fridge and warm slightly for a freshly baked feel.

How to Serve

A collection of dark brown chocolate cookies with visible chocolate chips scattered on a white marbled surface; some cookies are whole while a few are broken, showing a dense, soft interior. Near the cookies, there are small piles of loose chocolate chips and a white bowl filled with more chips. A textured light blue glass cup filled with milk is placed near the top left, while at the top right, there is a white bowl with creamy peanut butter and a spoon inside it. A spoon with a dollop of peanut butter lies near the bottom right beside the cookies, and a white cloth is partly visible at the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for these cookies?

Natural peanut butter tends to be oily and runny, which can make shaping and stuffing the cookies difficult. It’s best to use a creamy, processed peanut butter like Jif or Skippy for the best texture and consistency.

Why are the cookies fragile when hot?

These cookies are flourless and rely on peanut butter and egg for structure, so they are soft and delicate when fresh out of the oven. Letting them cool fully allows them to firm up and makes handling easier without breaking.