30 minutes mins
| 18 Comments |
4.89 from 27 votes
Jump to Recipe | Updated: | by Nora
Easy chocolate chip peanut butter cookies you can make with your kids! Flourless and simple, have fun in the kitchen together! With FREE printable recipe to use with little ones who cannot read yet.
Now that my daughter is getting older, she loves to help in the kitchen. And by helping I do mean sticking her fingers into everything she possibly can. We’ve been making a lot of muffins and cookies together ever since. And I’ve been cleaning the kitchen. All. the. time. Since she’s having so much fun I figured I’d be OK with a little extra cleaning ?
But I’ve definitely been picking the simple recipes with a small amount of ingredients.Think about it: Every additional ingredient can potentially be ALL over the cabinets and floor. I was really intrigued when I saw a recipe forTHREE ingredient peanut butter cookies.
But because I can’t ever leave anything alone, we added chocolate chips and made them into 4 ingredient cookies! Wait, let me rephrase that: I added the chocolate chips. Em picked them back out of the raw cookie dough andate them… Kids, huh ?
Jump to:
? Step by Step
Step 1 – Gather Your Ingredients
This step is really simple – just 4 ingredients! You will need:
- 1 cup (280g) creamy peanut butter
- 1 cup (200g) white sugar
- 1 large egg
- ½ cup (100g) chocolate chips (I used mini chips)
Step 2 – Make the Cookie Dough
Now, you’ll want to place the peanut butter, sugar and egg in a mixing bowl.
Adult: Measures out ingredients.
Kid: Places measured ingredient in mixing bowl (the adult probably needs to help with the peanut butter; depending on age of child, adult cracks the egg or helps kid crack the egg).
Adult: Cream all ingredients until a smooth cookie dough forms. (Older kids may be able to help).
Let your child add the chocolate chips while the mixer is off (!!), then stir them in for 5-10 seconds, or until they’re evenly distributed throughout the dough.
Step 3 – Shape and Bake the Cookies
Adult: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silpat mat.
Kid & adult: Roll cookie dough into balls and place them on the prepared cookie sheet (around 2 inches apart; use multiple cookie sheets to bake the cookies in batches if needed). I like using a cookie scoop to portion out the dough, then I hand it to my kid to roll and place on the baking sheet.
If you don’t trust your child with chocolate chips, better do this step by yourself ?
Kid & adult: Criss-cross the cookies with the back of a fork. I try not to push down too much, because I like the cookies thick and soft!
Adult: Bake the cookies for about 8-10 minutes (they will still feel soft). Allow them to cool completely on the cookie sheet before storing in an airtight container. Or eating them all!
Step 4 – Eat and Enjoy!
Both my daughter and my husband LOVE these cookies. Bonus: Making them together is such a fun activity!
? Printable Recipe Illustration
If you’re looking for an easy way to spend time with your kids AND have delicious cookies to eat WITHOUT having to spring-clean the entire kitchen – this is the recipe you need to try! I made a printable recipe, there’s words (for mom) and picture instructions (for kids).
You can get the printable by clicking here, to start having loads of fun with your kiddos in the kitchen! Mess-free-ness not 100% guaranteed 😉
Enjoy!
Printable recipe
made it? tap the stars to add your rating!
4.89 from 27 votes
Yield: 1 Dozen
Ready In: 30 minutes mins
This easy 4 ingredient peanut butter cookie recipe is quick to pull together and doesn't even need any flour!
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Ingredients
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 large egg
- ½ cup chocolate chips (I used mini chips)
Prep Time: 15 minutes mins
Cook Time: 8 minutes mins
Ready In: 30 minutes mins
Instructions
Prep: Heat oven to 350°F. Line a cookie sheet with baking parchment or a silicone baking mat.
Make cookie dough: Place peanut butter, sugar and egg in a mixing bowl and mix until well combined (I use an electric mixer, but a stand mixer or even a wooden spoon would work). Add the chocolate chips and stir in until evenly distributed.
Shape cookies and bake: Shape cookies, using around 1 heaping tablespoon of cookie dough per cookie. Place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until lightly golden (cookies will still be soft). Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
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More recipe information
Cuisine: American
Course: Dessert
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About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Reader Interactions
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Comments
Luna says
I used organic coconut sugar instead and added walnuts to the mixture, was very very yummy! Thank you for the recipe!
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WENDY says
Really good!! I actually used 3/4 cup of Brown Sugar instead of white sugar and added a tsp of vanilla. 🙂Reply
Carrie says
So good! I added a little bit of sea salt to the top as well. ?Reply
Nora says
What a great idea, Carrie!
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Anita says
I don’t have chocolate chips, do you think if I chopped up a bar of chocolate it would work?
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Nora says
Yes, for sure, Anita!
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Jenn says
I love the egg substitute and I am not using sugar, I was thinking of putting in applesauce so that I don’t have to put the sugar in. And know that it can still give that same texture and I can leave the egg out then too.. that’s always a hit around here.Reply
Nora Rusev says
That sounds so interesting, Jenn! I tried to make a healthy version of these once and miserably failed. I’ll have to try again!
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Regina says
I used swerve instead of sugar, and you can use sugar free chips, I’m pre diabetic so cutting sugar where I can.
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Britt says
These were DELICIOUS! We can’t have eggs so we used flaxmeal/water egg replacement & it worked! Thanks for a simple & yummy recipe!
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Nora Rusev says
I’m so glad, Britt! Thank you for sharing your egg substitution, I’m sure it will be helpful to others, too!
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Bell says
Can I frezee these?
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Nora says
Yes Bell, absolutely! You can either freeze them baked for up to 3 months (just unpack them and place them on a wire rack on the counter for a couple of hours to defrost), or you can scoop the cookies and freeze them unbaked (up to 3 months). I recommend freezing them in a single layer on a baking sheet until solid (1-2h) before transferring to a bag, so they don’t stick together. You can bake from frozen, they’ll take a few extra minutes and will be thick. You can also defrost them in the fridge for a couple of hours, then they’ll be less thick.
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Mary-Kate Burnett says
we are giving the neighbors these because we are stuck inside !
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Danielle says
Aww you have the cutest little helper, Nora! I definitely need to try these cookies out with some chocolate chips! You can never go wrong with a little chocolate 😉
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Alyssa @ My Sequined Life says
Sometimes simple recipes are the best! Plus any that don’t dirty up the whoooole kitchen immediately jump to the front of the line. 😉 I love these, Nora!!
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Medha says
Love the graphic! So cute 🙂 Peanut butter cookies are just the best, and I love the minimalist ingredients list- pinning!
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Rachel @ Bakerita says
Sounds like so much fun baking with your little helper! 🙂 These cookies sound SO good, Nora!
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