Emeril's Peanut Butter-Chocolate Chip Cookies

Making these cookies is a perfect family activity -- the absence of flour means there's no fuss and no muss. Plus, the cookies come together in a snap. Let the kids help measure everything, stir the ingredients together with a spoon, then scoop, roll, press, and bake! Oh yeah, simple never tasted so good.
Everyday Food, March 2010
  • Prep Time 5 minutes
  • Total Time 20 minutes
  • Yield Makes 24 cookies
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  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup semisweet chocolate chips
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.

  2. Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets.

Recipe Reviews

Reviews (25)

  • 25 Apr, 2011

    I made these using crunchy organic peanut butter as that's all I had and they came out great. Kids (and hubbie) loved them. Great simple recipe.

  • 9 Apr, 2011

    I made these last week and the batter came out very crumbly and hard to work with. I baked them anyway and when they came out of the oven they were a mess. So crumbly that I couldn't even pick one up without it falling into pieces. On top of that, they didn't even taste good. I would not make these again and would not recommend them.

  • 22 Mar, 2011

    These cookies have a good peanut butter flavor and are a snap to make. My family loves them, just use a good quality peanut butter. Make sure to flatten them slightly before baking.

  • 21 Mar, 2011

    These are one of my favorite cookies. They are so easy and fast to make. I tweaked a bit. I use 3/4 cup choc chips and 3/4 cup pb chips. I use 2 tsp of vanilla and a pinch of salt. I also let the batter sit for 15 minutes which makes them much easier to scoop and press out. Everyone that has tried them loves them too. I also add 3 oz. of melted dark chocolate to the batter when I want a choc pb cookie.

  • 21 Mar, 2011

    what no flour - your kidding

  • 24 Oct, 2010

    Wonderful cookies! I used Skippy's Natural peanut butter, Ghiradelli 60% cocoa chips, and cut the sugar called for in HALF. I used evaporated cane juice and a tsp ot molasses instead of the brown/white sugars. Peanut buttery goodness!!! Great consistency and flavor.

  • 4 Oct, 2010

    These were delicious and very rich but were very soft cookies. I didn't flatten out the first batch not realizing that without flour they wouldn't flatten at all while baking. I recommend flattening partway prior to baking.

  • 19 Aug, 2010

    i think the key is to use natural peanut butter

  • 1 Apr, 2010

    LOVE THESE! Like most, I read the comments before trying these cookies. I used all of the ingredients listed and these cookies turned out great. I love the texture and they are full of flavour because there is no flour. I did not roll them as I was running out of time, I just dropped them onto the sheet and they baked perfectly.

  • 29 Mar, 2010

    My family loves these cookies. They are so easy and they are wonderful.

  • 29 Mar, 2010

    Is there no flour in this recipe?

  • 27 Mar, 2010

    I read the comments prior to trying this recipe and I wonder if some people used sugar-added and/or salt-added nut butter...that would make the cookies too sweet, I would think - so I wanted to ensure they weren't too sugary. I used sugar-free, salt-free almond butter, and turbinado sugar in place of the brown sugar, but the rest of the recipe was the same and the cookies were well-formed, chewy, and not too sweet at all. And gluten-free!!! Hooray!

  • 27 Mar, 2010


  • 26 Mar, 2010

    This was the EASIEST recipe ever!! The kids enjoyed helping and I loved the mess free kitchen. Thank you!!

  • 26 Mar, 2010

    It seems very odd to me that there's no flour in this recipe!! Maybe that's why the consistency/taste is off.

  • 26 Mar, 2010

    These cookies came out terrible ,they fell apart ,too much sugar ...my sons, who loves peanut butter hated them.

  • 25 Mar, 2010

    I have made these cookies for years without the chocolate chips, fast easy and delicious. My recipe calls for 1c. peanut butter, 1 egg, 1 c. sugar, 1 tsp vanilla. The dough is a little sticky so I dip the fork in sugar to keep from sticking. Can't wait to add the chips!

  • 25 Mar, 2010

    these cookies are horrible, they have no peanut butter taste, they just taste like sugar. yuck!

  • 25 Mar, 2010

    i can't believe these cookies are just sugared peanut butter put together by egg! i must try this out.

  • 25 Mar, 2010

    I made these with cashew butter and they were a huge hit

  • 25 Mar, 2010

    This is so perfect for my Gluten Free son!!!! Thank you.

  • 25 Mar, 2010

    No-says right in the description, "the absence of flour means there's no fuss and no muss". There is no need for flour in this recipe and the cookies turn out perfect.

  • 25 Mar, 2010

    There's no flour in these guys it works out great.

  • 25 Mar, 2010

    No Flour?!

  • 25 Mar, 2010

    Is there suppose to be any flour in this recipe?