Good Monday morning! How was your weekend? Mine was spent shopping — outlet malling and Trader Joe’s-ing, among other locations — and enjoying the wonderful weather May has brought to the Northeast. I left Florida late last week to visit New York for a week, and I’m nearly positive I must’ve packed Florida’s sunshine in my suitcase — it’s been in the 70’s and completely sunny everyday so far, which isn’t very normal in Central New York any time of year!
Anyway, despite the weather and my shopping adventures, I’ve found some time to bake quite a bit in the past few days as well. On Friday, I was playing around with some random ingredients and ended up with these amazing chocolate peanut butter cookies.
As if chocolate peanut butter cookies don’t already sound appealing enough by name alone, these cookies involve only four ingredients! Yay, for simplicity. That’s right — all that stands between you and these cookies is peanut butter, unsweetened cocoa powder, sugar, and an egg. And I suppose a mixing bowl and an oven, but you know.
Not surprisingly, the minimal amount of ingredients in these cookies mean the dough comes together in an instant. I mixed all four ingredients at once in one bowl, and then swirled in extra peanut butter at the very end because, well, I don’t think you can ever have too much peanut butter in a cookie. 😉
The cookies bake up with soft, deep chocolatey centers and crisp edges, with extra bursts of peanut butter from the swirl. I found the cookies to be a bit more ‘crumbly’ than normal straight out of the oven, so I allowed them to sit on the cookie sheets to cool a bit longer (10-15 minutes) than usual before removing.
If you’re looking for a quick, simple (gluten free!) and delicious cookie recipe, this recipe is definitely worth a try!
[print_this]4 Ingredient Chocolate Peanut Butter Cookies
Peanut butter cookies with deep chocolate flavor, with only four ingredients. If you’d like to add a fifth ingredient, try dark chocolate chips or peanut butter chips!
Makes about 2 dozen cookies
Prep time: 10 minutes
Cook time: 12 to 15 minutes
- 1 1/2 cups creamy peanut butter
- 1/3 unsweetened cocoa powder
- 1 large egg
- 2/3 cup granulated sugar
Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.
Reserve 1/4 cup peanut butter. In a large mixing bowl, mix the remaining peanut butter with the cocoa, egg, and sugar, until well blended. Fold in the reserved 1/4 cup peanut butter to create a peanut butter swirl in the dough.
Form the cookie dough into 1.5 inch balls; set onto the prepared cookie sheets about 2 inches apart, then flatten each ball slightly with your hand (or a fork or spoon). Bake the cookies 12 to 15 minutes (you will not be able to see golden edges because of the dark cookie color). Allow the cookies to cool on the cookie sheet at least 10 minutes before removing from the pan (the cookies are a bit crumbly, thus requiring longer time on the cookie sheets to cool). Store the cookies in an airtight container (you can also freeze extra cookies).
This is an original recipe from www.littlebittybakes.com.