4-ingredient chocolate peanut butter cookies are the easiest cookies I've ever made. These cookies don't require any flour and taste absolutely delicious.
I love the combination of peanut butter and chocolate, and these cookies are the perfect way to satisfy that craving. They're inspired by my 3 Ingredients Peanut Butter Cookies, a favorite that's made in my house all the time.
For more cookies recipes try my 3 ingredients almond cookies (gluten & dairy free), 3 ingredients nutella cookies and 3 ingredients almond cookies (gluten & dairy free).
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Ingredients
- Peanut Butter – The star of the show! I use creamy peanut butter because it's much easier to mix than crunchy peanut butter, which doesn’t work well in this recipe. I also prefer using regular peanut butter with added salt and sugar, rather than the natural kind.
- Sugar - Granulated sugar is the sweetener that binds the flavors together and gives the cookies their sweetness. It melts perfectly while baking, giving the cookies a slightly crisp exterior and a soft, chewy interior. While other sugars like brown sugar might add a deeper flavor, granulated sugar works best for these simple cookies by keeping the flavor profile light and sweet.
- Egg - The egg acts as a binder, holding all the ingredients together and giving the cookies their structure. Without the egg, the dough wouldn’t hold together well, and the texture would be too crumbly.
- Cocoa powder - Unsweetened cocoa powder adds a rich, deep chocolate flavor to these cookies without any added sweetness, making it a perfect counterpart to the peanut butter and sugar.
How to make 4-Ingredients chocolate peanut butter cookies
Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix the ingredients
In a large mixing bowl, combine creamy peanut butter, granulated sugar, unsweetened cocoa powder, and an egg. Stir well until the mixture forms a smooth, thick dough. Make sure all ingredients are evenly combined.
Form the cookies
Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Flatten the cookies
Use the back of a fork to gently press down on each dough ball, creating a criss-cross pattern on the top. This will flatten the cookies and give them a classic peanut butter cookie appearance.
Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm. The centers may still look slightly soft, but they will firm up as the cookies cool.
Cool the cookies
Remove the baking sheet from the oven and allow the cookies to cool on the tray for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Tips to make the best chocolate peanut butter cookies
- Natural peanut butter tends to separate, making it harder to achieve the right consistency for these cookies. Stick to regular peanut butter with added salt and sugar for the best results.
- The cookies may look soft when you take them out of the oven, but they’ll firm up as they cool. Overbaking can result in dry, crumbly cookies, so keep an eye on them and remove them once the edges are set.
- When flattening the cookies with a fork, press gently to avoid cracking the dough. If the dough sticks to the fork, dip the fork in a little sugar before pressing.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack. This helps the cookies firm up and prevents them from breaking apart.
Storage instructions
At room temperature
Store the cookies in an airtight container at room temperature for up to 5 days. Make sure the cookies are fully cooled before storing to prevent moisture from making them soggy.
In the refrigerator
If you prefer your cookies slightly chilled or want to store them longer, place them in an airtight container and refrigerate for up to 1 week. This will keep them fresh and firm.
In the freezer
To store the cookies for a longer period, freeze them in a single layer on a baking sheet until solid (about 1 hour). Then transfer the cookies to a freezer-safe bag or airtight container, separating layers with parchment paper. They can be frozen for up to 3 months.
When ready to enjoy, thaw the cookies at room temperature for about 10-15 minutes, or warm them briefly in the microwave for a soft, fresh-out-of-the-oven texture.
Other easy cookies you will love
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Recipe card
4 Ingredients chocolate peanut butter cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- 2 tablespoon unsweetened cocoa powder
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, combine creamy peanut butter, granulated sugar, unsweetened cocoa powder, and an egg.
- Stir well until the mixture forms a smooth, thick dough. Make sure all ingredients are evenly combined.
- Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls.
- Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Use the back of a fork to gently press down on each dough ball, creating a criss-cross pattern on the top.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm. The centers may still look slightly soft, but they will firm up as the cookies cool.
- Remove the baking sheet from the oven and allow the cookies to cool on the tray for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days. Make sure the cookies are fully cooled before storing to prevent moisture from making them soggy. In the freezer
To store the cookies for a longer period, freeze them in a single layer on a baking sheet until solid (about 1 hour). Then transfer the cookies to a freezer-safe bag or airtight container, separating layers with parchment paper. They can be frozen for up to 3 months.
