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Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Yield: Makes 24 cookies
Emeril's Peanut Butter-Chocolate Chip Cookies

Source: Everyday Food, March 2010


  • 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.

Cook's Note

To store, keep cookies in an airtight container at room temperature, up to 3 days.

Reviews (28)

  • juncopartno 19 Dec, 2013

    Used natural chunky peanut butter and raw sugar instead of white. Dusted tops with a pinch of Heath Chocolate Toffee Bits. Favorite Christmas Cookie of 2013.

  • MMeadows 25 Jul, 2012

    made these with fresh ground almond butter and also a small scoop of fresh ground chocolate chip peanut butter. I also used a bit more brown sugar than white and they turned out FANTASTIC. Chewy and slightly molassesy from the brown sugar. So delicious.Definitely a go to recipe .

  • mrferrer 17 Mar, 2012

    Love, love, Love this recipe! Have made many times. Since it's all prepped in a bowl, my 3year-old can help! I prefer to use well-stirred almond butter with this recipe and they are fantastic! Even great without the chocolate chips. They never sit around longer than a couple of days. Highly recommend.

  • ClaudiaBDesigns 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.

  • coastalcook 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.

  • mplowman 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.

  • cjcugliani 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.

  • snowbirdmn 21 Mar, 2011

    what no flour - your kidding

  • scrappin2learn 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.

  • miko99 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.

  • sakee 19 Aug, 2010

    i think the key is to use natural peanut butter

  • jonesy7788 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.

  • arielthor 29 Mar, 2010

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

  • carolyneg 29 Mar, 2010

    Is there no flour in this recipe?

  • katstar 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!

  • jeanmabee 27 Mar, 2010


  • sawyercreativecentral 26 Mar, 2010

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

  • skinnynrich 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.

  • cerine 26 Mar, 2010

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

  • tstramel 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!

  • cocomom 25 Mar, 2010

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

  • eurochica 25 Mar, 2010

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

  • brandiberry 25 Mar, 2010

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

  • BAStough 25 Mar, 2010

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

  • Addak 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.

  • CassKatt 25 Mar, 2010

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

  • AbracaDebra 25 Mar, 2010

    No Flour?!

  • rodsride 25 Mar, 2010

    Is there suppose to be any flour in this recipe?

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