Chew Out Loud

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Peanut Butter Cookies with Chocolate Chips (6 Ingredients)

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These gluten-free peanut butter cookies with chocolate chips are always a hit, as they’re soft and chewy and boast big peanut butter + chocolate flavors. They stay soft and freeze well.

Peanut Butter Chocolate Chip Cookies stacked
Peanut Butter Chocolate Chip Cookies are naturally gluten-free

Easy Peanut Butter Cookies with Chocolate

I’ve been ogling flourless peanut butter cookies forever.  The thought of a cookie with super concentrated peanut butter flavor, without the flour… totally dreamy.  

I finally got around to trying these flourless peanut butter cookies, and they are out of this world.  Super peanut buttery.  Undeniably delicious.  Chewy soft.  Thick and full of flavor.  I added milk chocolate chips, so that the cookie is reminiscent of my favorite Reese’s peanut butter cups (guess which candies I hijack out of the halloween stash each year?)

We use peanut butter in both sweet and savory creations.  Everything from Peanut Sesame Noodles with Sriracha to Peanut Butter Cereal Bars, to these hugely amazing Homemade Nutter Butters.  Yep, peanut butter somehow makes its way into everything –  breakfasts, dinners, and desserts.

peanut butter chocolate chip cookies on white plate
Peanut Butter Chocolate Chip Cookies need only 6 ingredients

Naturally Gluten-Free

As much as I personally adore my Sun Butter, I still have to keep a big stash of peanut butter within reach and not just for the kids.  Because you never know when a spoonful of it will be very, very strongly desired. Obviously not nut-free, peanut butter is naturally gluten-free. Just to be on the safe side, check for certified gluten-free labeling on your ingredients.

6 Ingredients

  • Creamy peanut butter – my favorite is Skippy Naturals. Use any creamy peanut butter, as long as it’s not the natural kind where oil separates.
  • Eggs
  • Dark brown sugar – richer and deeper in flavor than light brown sugar
  • Granulated sugar – just another word for plain white sugar
  • Baking soda – if needed, look for gluten free label
  • Real milk chocolate chips – because we’re going for the peanut butter cups flavor, remember? Feel free to use semi-sweet or dark chocolate, if preferred.
peanut butter chocolate chip cookies gluten free
Peanut Butter Chocolate Chip Cookies stay soft and chewy for days

How to Store or Freeze cookies

These flourless peanut butter chocolate cookies are absolutely scrumptious the first day they’re baked.  They’ll happily remain chewy-soft for a couple of days after that, if you take care to wrap them airtight at room temp.  

The dough can be frozen airtight for a week or two, but don’t go much longer than that, as peanut butter can lose moisture and become a bit crumbly if frozen too long. You can also wrap baked cookies airtight and freeze for up to several weeks. But seriously – is it realistic to think these cookies would sit around that long?  Unlikely.

Get yourself a tall glass of milk or even a cup of joe, and enjoy these wonderfully peanut buttery + chocolatey cookies.

More Cookies to Bake and Eat

Also Try these 3-Ingredient Shortbread Cookies:

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peanut butter chocolate chip cookies gluten free

Peanut Butter Chocolate Chip Cookies

  • Author: Chew Out Loud
  • Prep Time: 15 min
  • Cook Time: 8 min
  • Total Time: 23 minutes
  • Yield: 35 1x
  • Diet: Gluten Free
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Description

Gluten-Free Peanut Butter Chocolate Cookies are wonderfully chewy-soft and need only 6 ingredients. They stay soft for days, and can be frozen airtight.

Ingredients

Scale
  • 2 cup creamy peanut butter 
  • 2 large eggs, lightly beaten
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tsp baking soda
  • 2 cups real milk chocolate chips

Instructions

  1. Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
  2. Place all ingredients except for chocolate chips in stand mixer or a large bowl. On medium speed, mix ingredients just until fully incorporated. Gently stir in the chocolate chips.
  3. Form heaping 1 tablespoon-sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart.
  4. Bake 8 minutes. They should seem slightly under baked; they’ll set up nicely as they cool.
  5. Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.

Notes

I prefer Skippy Naturals creamy peanut butter in this recipe, as it’s lightly sweet and extra creamy. If your peanut butter is unsweetened, you may increase sugars: 2/3 cup brown sugar + 2/3 cup granulated sugar. 

If needed, check that baking soda is certified gluten-free.

If you enjoyed this recipe, please come back and give it a rating ♡

  • Category: dessert
  • Method: baking
  • Cuisine: American

Keywords: gluten free cookies, peanut butter cookies, peanut butter chocolate chip cookies

Reader Interactions

Comments

  9. Rebecca Rhodes says

    I clicked onto this recipe because just like you, I come from a peanut butter lovin family as well. We always have to have a jar on hand for when the craving strikes (and it strikes often!). After years of making peanut butter cookies, my family has never been able to agree on a favorite recipe, so I’m going to give this one a go and see how they enjoy them. We have recently found a favorite brand of peanut butter that I’m going to reserve this for (grab a jar of Laura Scudders immediately, it’s so good!). Thanks for this recipe!

    Reply

  78. Shelly says

    Would these work with Sunbutter or almondbutter? We have a peanut allegry in our house so I don’t keep peanut butter on hand, but these sound great.

    Reply

  82. Monica Simpson says

    Is there really any better combo but PB and chocolate? I need to make these. They look like the most perfect cookie with the most perfect texture.

    Reply

  83. Leah says

    I love chewy cookies! And these look amazing. Thanks so much for the tip about now freezing the dough longer than a few weeks. I had no idea it lost moisture. Great tip!

    Reply

  89. Sara Perez says

    OMG Girl you had me at chocolate and peanut butter. For real, this is why I don’t make resolutions at the New Year, instead I choose a word. My word this year is ‘breakthrough’ and I think it’s because i’m going to have a ‘breakthrough’ on my baking abilities after reading this!!!

    Reply

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