One-Bowl Peanut Butter Chocolate Cookies
So you’re craving something sweet, chocolatey, and peanut-buttery—but the thought of washing multiple bowls makes you want to lie down dramatically on the kitchen floor? Same.
That’s exactly why these One-Bowl Peanut Butter Chocolate Cookies exist. One bowl. No mixer drama. No sink full of regrets.
Just soft, chewy cookies that taste like you actually tried… even though you absolutely did not.
These are the cookies you make at 9 PM “just for a taste” and suddenly it’s midnight and half the batch is gone. Oops.
Why This Recipe is Awesome
Let’s get straight to it—this recipe is lazy-friendly in the best way possible. One bowl means fewer dishes, fewer steps, and fewer chances to mess things up. Honestly, it’s borderline therapeutic.
Here’s why you’ll love it:
- One bowl. I repeat: ONE.
- No chilling time. Because patience is overrated.
- Soft centers, slightly crisp edges, perfect chew.
- Peanut butter + chocolate = emotional support cookies.
- Idiot-proof, and yes, that includes days when you forget what day it is.
If baking had a personality, this recipe would be chill, supportive, and never judge you for eating dough straight from the bowl.
Ingredients You’ll Need
Nothing fancy. Nothing weird. Just good stuff doing good things.
- Creamy peanut butter – The star. Use the regular kind, not the “separates and needs stirring” drama.
- Unsalted butter (melted) – Melted = easier mixing = less effort.
- Brown sugar – For moisture and that cozy caramel flavor.
- Granulated sugar – Balances sweetness and helps with texture.
- Egg – Holds everything together like a champ.
- Vanilla extract – Small amount, big personality.
- All-purpose flour – Standard, reliable, no surprises.
- Baking soda – Gives the cookies just enough lift.
- Salt – Because sweet without salt is just… sad.
- Chocolate chips or chunks – Semi-sweet is ideal, but you do you.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
Do this first. Thinking you’ll remember later is a lie we’ve all told ourselves. Line a baking tray with parchment paper. - Mix the wet ingredients.
In one large bowl, stir together melted butter, peanut butter, brown sugar, and white sugar. Mix until smooth and glossy—this takes about a minute. - Add the egg and vanilla.
Stir until fully combined. Scrape the sides because unmixed sugar pockets are sneaky. - Add dry ingredients.
Sprinkle in flour, baking soda, and salt. Stir just until the dough comes together. Do not overmix—we want soft cookies, not workout dough. - Fold in chocolate.
Gently stir in the chocolate chips or chunks. Try not to eat too many straight from the bowl (or do, I won’t tell). - Scoop the dough.
Drop spoonfuls of dough onto the prepared tray, spacing them apart. They will spread a bit, so give them room to breathe. - Bake.
Bake for 10–12 minutes. The edges should look set, but the centers should still look slightly underdone. Trust the process. - Cool (briefly).
Let cookies sit on the tray for 5 minutes, then move to a rack. Or eat one warm and accept the risk. Worth it.
Nutritional Facts
| Nutrient | Per Cookie (Approx.) |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 22 g |
| Protein | 4 g |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Sugar | 13 g |
| Fiber | 1 g |
These cookies aren’t pretending to be “health food,” but they do offer a little protein thanks to peanut butter, which helps keep you satisfied. They’re great for a quick energy boost or a well-deserved treat moment. Personally, I believe mental happiness counts as nutrition—and these cookies deliver that in spades. Balance, right?
Common Mistakes to Avoid
- Skipping oven preheating – Rookie mistake. Cold ovens ruin dreams.
- Overmixing the dough – This isn’t bread. Chill.
- Using natural peanut butter without adjustments – It’s oily and unpredictable, like a bad rom-com character.
- Overbaking – If you wait until they look “done,” they’ll be dry. Slightly underbaked is the goal.
- Crowding the tray – Cookies need personal space too.
Alternatives & Substitutions
- Crunchy peanut butter if you want extra texture. Highly recommend.
- Dark chocolate chips for less sweetness and more intensity.
- Dairy-free butter works fine—just use a good-quality one.
- Gluten-free flour blend can be swapped 1:1, though texture may be slightly softer.
- Add chopped nuts if you like a little crunch (I’m neutral on this, but some people love it).
IMO, the classic version is perfect, but these swaps make it easy to customize without stress.
FAQ (Frequently Asked Questions)
Can I make these cookies ahead of time?
Absolutely. The dough can chill in the fridge for up to 48 hours—just let it soften slightly before baking.
Can I freeze the dough?
Yes! Scoop first, freeze later. Bake straight from frozen with an extra minute or two.
Why are my cookies flat?
Butter was probably too hot or the dough was overmixed. Let the butter cool slightly next time.
Can I reduce the sugar?
You can, but the texture will change. Cookies need sugar for structure—science is wild.
Can I use margarine instead of butter?
Technically yes… but emotionally? No.
How long do they stay fresh?
About 4–5 days in an airtight container. They’ll soften over time—and honestly, still amazing.
Final Thoughts
These One-Bowl Peanut Butter Chocolate Cookies are proof that great baking doesn’t need to be complicated. They’re fast, forgiving, and dangerously delicious—perfect for weeknights, last-minute cravings, or “I just need something sweet” moments.
So grab that bowl, skip the stress, and bake a batch. Go impress someone—or just yourself—with your cookie skills. You’ve earned it 🍪
