These flourless peanut butter brownie cookies are rich, soft-baked and chewy— that you won't believe that there's no flour or butter! With just 8 ingredients and no chilling, you'll find any excuse to make them. I recommend using mini chocolate chips to pack more into each cookie.
I've grown to love today's peanut butter brownie cookies so much that they are almost my favorite cookie— sorry, nothing will ever beat a classic chocolate chip cookie. These cookies taste like thick and chewy brownies stuffed with peanut butter. Yes, brownies— in cookie form.
Everything To Love About Flourless Peanut Butter Brownie Cookies
- 9 basic ingredients
- Made in 1 bowl
- No mixer required
- Quick— there's no dough chilling
- Soft, chewy centers
- Naturally gluten free
Recipe Testing: What Worked & What Didn't
When I was recipe testing these peanut butter chocolate cookies, I needed to experiment a bit. There were a few modifications that I made in each batch to either the eggs, peanut butter or cocoa powder.
Let me explain how I got here.
- Extra Egg: Adding an extra egg not only provides structure to the cookie but it also increases the chewy factor with the extra egg yolk. These cookies needed to be dense, chewy and fudgy so it was a no brainer for me to add the extra egg.
- Peanut Butter: I tried a with a few types of peanut butter— homemade, natural and commercial— but found using Jif (or similar) the texture was the best. Though, the others still did come out tasty! I also slightly increased the amount to help bind everything together and to help prevent the cookies from drying out.
- Cocoa Powder: Too much made the cookies dry but too little didn't give them enough chocolate to call them "peanut butter chocolate cookies."
Ingredients You Need
This cookie recipe has 9 basic ingredients which allows the flavor to truly shine.
- Peanut Butter: Not only does the peanut butter provide flavor, it also acts as both butter and flour in these cookies. You can use homemade or commercial peanut butter, however the type you use will slightly alter the texture. I prefer the texture of Jif.
- Sugar: Using a combination of granulated sugar and brown sugar sweetens the cookies and helps keep the center soft.
- Eggs: Binds everything together.
- Cocoa Powder: It's not a brownie cookie without chocolate. You want to use unsweetened cocoa powder — here's a helpful post to know the difference.
- Baking Soda: Helps the cookies rise while baking.
- Vanilla Extract & Salt: Flavor!
- Chocolate Chips: Optional, but is it a cookie without chocolate chips?
How To Make These Flourless Cookies
These flourless cookies are incredibly simple to make and come together quickly— in just 1 bowl!
- Combine Wet Ingredients: Whisk the eggs, peanut butter, sugar and vanilla together until smooth.
- Stir in Dry Ingredients: To the dough, fold in the cocoa powder and baking soda until it's well combined. You want the cookie dough to be mixed together well— depending on how thick and/or how cold the peanut butter is, you might have to use some arm muscles.
- Add the Chocolate Chips: Fold in the chocolate chips.
- Roll into Balls: For each cookie, take about 1.5 Tablespoons of dough. Roll into a ball and place each onto the prepared baking sheet.
- Bake: Bake for 9-10 minutes. Slightly press with the back of a spoon to flatten to the cookies and add in a few chocolate chips. The cookies will look very soft and under-baked but that's what you want. As they cool, they will "set" and firm up.
Sure, flourless cookies are nothing new but after these disappeared within a day, I knew that they deserved a place on my website. With soft centers, slightly crumbly edges— these are a texture lover's dream cookie.
Flourless Peanut Butter Brownie Cookies
- 2 large eggs, room temperature
- 2 and 1/4 cups creamy peanut butter
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the eggs until beaten. Whisk in the peanut butter, brown sugar, granulated sugar, vanilla extract. Then, stir in the in the cocoa power, baking soda, and salt. Once combined, stir in the chocolate chips.
- Scoop the dough, about 1.5-2 Tablespoons each, roll into balls and place onto the prepared baking sheets. Gently press down on the dough mounds with the back of a spoon. Bake for 8-9 minutes. The cookies will look very soft— that is OK! Allow the cookies to cool completely on the baking sheet to finish setting and "baking" from the hot pan.
- The cookies stay fresh when covered and stored at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: The baked cookies and unbaked cookie dough balls freeze well— up to 3 months. Thaw overnight in the refrigerator or at room temperature. The frozen cookie dough balls can also be baked frozen— bake for an extra minute and slightly press down with the back of a spoon after they are finished.
- Peanut Butter: I find the best peanut butter to use is something like Jif. You can use homemade or natural but the texture of the cookies will be slightly different.
- Optional Add-Ins: Instead of using regular chocolate chip cookies, you can use chocolate chunks, peanut butter chips, adding nuts, etc.
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