Recipe:The Best 12 Minute Peanut Butter Chocolate Chip Cookie

Not long ago I met someone who was utterly disdainful of the chocolate and peanut butter combination in these cookies and arrogantly suggested I never offer them up again. I decided this was just a form of snobbery because the same individual demonstrates pretentiousness in other areas – so to hell with it! I’m now going to assume that the inner child lurking somewhere within most of us will gorge itself silly on these delicious cookies.

99% of the time you’ll find they’re extremely well received by anyone with two or more teeth and as an added bonus; they’re a wonderful treat for people with wheat or dairy allergies.

BTW, I always use organic eggs. However, it’s important to note that neither organic peanut butter nor the ‘natural’ variety that requires stirring, will work in this recipe. Go for  regular supermarket brands such as Jif, Skippy or Peter Pan.

Ghirardelli semi-sweet chocolate chips are good but you could go darker if you can find them – chocolate chips with 72% cocoa solids create a very grown-up tasting cookie! (Note – avoid anything made by Hershey as it will have as much resemblance to real chocolate as a bag of cat food).

Not that you’ll have any left over but they do freeze well if you need to make a batch or two ahead of time. They’ll allegedly keep in an airtight container for the best part of a week but this remains untested as I’ve never known them to last that long.

BLOG Chocolate peanut butter cookies, wheat & dairy free


(Makes approx 24 cookies)


I cup (240ml measure) of chunky peanut butter

I cup (240ml measure) of soft brown sugar, dark or light – well packed

1 large egg

1 teaspoon of baking soda (bicarbonate)

½ teaspoon of pure vanilla extract

1 cup (240ml measure) of dark chocolate chips


Preheat oven to 350F/180C. Thoroughly blend the peanut butter, sugar, soda, egg and vanilla. Fold in the chocolate chips.

With wet hands, roll walnut sized amounts into balls and place on an ungreased cookie sheet(s), 2 ins (5cm) apart.

Bake for approx 12 minutes or until puffy on top and golden underneath. Times vary slightly depending on whether you live above or below sea level.

Allow to cool for at least 5 minutes on the cookie sheet then transfer them to a wire rack to cool completely. However tempting, any attempt to dislodge them while they’re still hot will result in a broken mess.

Wonderful dunked in a cold glass of milk.




About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Cookies & Edible Gifts, Gluten Free Desserts. Bookmark the permalink.

10 Responses to Recipe:The Best 12 Minute Peanut Butter Chocolate Chip Cookie

  1. Christin says:

    Wow, perfect timing as we’ve just today polished off the leftover roasted eggplant and pasta! It took over 5 times the cooking time here at 8K feet, but I started early and served it fashionably late. It was not squishy and unrecognizable. Goat cheese was delicious, used cappellini, a personal addiction. Bring on the cookies.

  2. etiquettetcetera says:

    I live at about 8K feet above sea level as well so I’m wondering if your oven is working properly? I pre-heat to the highest temp (550F) and put the eggplant in on the highest shelf. Hmm….its always worked for me in the 20 minutes roasting time.

    The cookies can burn on the bottom very quickly so try the 12 minutes and adjust accordingly… please keep me posted on how other recipes work, timing-wise!

    • Christin says:

      Ah so it is evident I did not use the highest oven temp, will try again. Totally delicious. Cookies for next weekend!

  3. Gilly B says:

    Is this the same recipe that you cooked for the kids years ago ? They still berate me as I can’t whip up “Auntie Jackie’s cookies” as the drop of a hat!! To anyone else out there – they really are divine – the cookies that is – not my children……..

  4. Sue Ellen says:

    I’m on a low carb diet and it is working… I wonder if you can use mostly fake sugar?

    • I’ve never tried it but if you want to experiment and report back, I’d recommend Stevia over the chemical stuff. Perhaps make a half quantity just in case, so there will be less waste if it doesn’t work out.

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