These rich, fudgy Peanut Butter Chocolate Chip Brownie Cookies are the ultimate treat when I’m craving something quick, chocolatey, and comforting. With no flour, dairy, or refined sugar, these cookies come together in one bowl using wholesome ingredients like peanut butter, cocoa powder, and maple syrup. They strike the perfect balance between a soft brownie and a chewy cookie — all with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (smooth or crunchy)
1/4 cup cocoa powder
1/4 cup maple syrup or honey
1/8 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla extract
1/4 cup chocolate chips
Directions
I preheat the oven to 350°F (175°C).
In a medium bowl, I stir together the peanut butter, cocoa powder, maple syrup (or honey), baking soda, salt, and vanilla extract until smooth and fully combined.
I fold in the chocolate chips.
Using a tablespoon or small cookie scoop, I portion the dough onto a baking tray lined with parchment paper.
I slightly flatten each cookie with the back of a spoon or my fingers, since they won’t spread much while baking.
Then I bake for 8–10 minutes, just until the tops look set.
I let the cookies cool completely on the tray — they firm up as they cool.
Servings and timing
This recipe yields 10 cookies. It takes just 5 minutes to prepare and 10 minutes to bake, so I can enjoy warm, fudgy cookies in only 15 minutes total. Each cookie has approximately 120 kcal.
Variations
Nut butter swap: I can replace peanut butter with almond or cashew butter for a slightly different flavor.
Extra chocolate: Sometimes I add more chocolate chips or chunks for double the decadence.
Add-ins: Chopped nuts or shredded coconut mix in beautifully for added texture.
Spice it up: A pinch of cinnamon or a dash of espresso powder enhances the chocolatey richness.
Vegan: I use maple syrup instead of honey to keep it fully plant-based.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week, or freeze them for up to 3 months. When I want to reheat, I pop one in the microwave for about 10–15 seconds to get that fresh-from-the-oven warmth.
FAQs
How do I know when the cookies are done baking?
I take them out when the tops look just set. They’ll still be soft in the center, but they firm up as they cool.
Can I make these cookies vegan?
Yes, I use maple syrup instead of honey to keep them vegan. Make sure the chocolate chips are dairy-free too.
What kind of peanut butter works best?
I’ve used both smooth and crunchy peanut butter. As long as it’s not too oily or too dry, either works great.
Do I need to chill the dough?
No chilling is necessary. I mix and bake right away, which makes this recipe super quick.
Can I double the recipe?
Absolutely. I just double all the ingredients and bake in batches if needed. They freeze well, so I like making extra.
Conclusion
These Peanut Butter Chocolate Chip Brownie Cookies are one of my favorite quick treats — rich, fudgy, and made with pantry staples. They’re ideal when I want a healthier dessert without sacrificing indulgence. With one bowl, no flour, and a few simple ingredients, I can whip up a batch anytime the craving strikes.
Recipe:
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Peanut Butter Chocolate Chip Brownie Cookies
- Total Time: 15 minutes
- Yield: 10 cookies
- Diet: Gluten Free
Description
These rich, fudgy Peanut Butter Chocolate Chip Brownie Cookies are naturally gluten-free, dairy-free, and refined sugar-free. Made with wholesome ingredients like peanut butter, cocoa powder, and maple syrup, they combine the texture of a chewy cookie and a soft brownie in one easy, one-bowl recipe.
Ingredients
1/2 cup peanut butter (smooth or crunchy)
1/4 cup cocoa powder
1/4 cup maple syrup or honey
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla extract
1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a medium bowl, stir together the peanut butter, cocoa powder, maple syrup or honey, baking soda, salt, and vanilla extract until smooth and fully combined.
- Fold in the chocolate chips.
- Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking tray.
- Slightly flatten each cookie with the back of a spoon or your fingers, as they won’t spread much while baking.
- Bake for 8–10 minutes, until the tops look just set.
- Let the cookies cool completely on the tray — they will firm up as they cool.
Notes
Use maple syrup and dairy-free chocolate chips to make these cookies vegan.
Swap peanut butter for almond or cashew butter for a different flavor.
Enhance the chocolate flavor with a pinch of cinnamon or espresso powder.
Chopped nuts or shredded coconut make great add-ins.
Cookies can be stored in an airtight container at room temperature for up to 4 days, refrigerated for 1 week, or frozen for 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
