5-Ingredient Peanut Butter Chocolate Chip Cookies

• lightly packed coconut sugar↗2 cup
• eggs↗2
• vanilla extract↗0.5 teaspoon
• salt↗0.25 teaspoon
• jar of creamy peanut butter (1 1/4 cups)↗1
• chocolate chips↗1 cup

Step-by-step instructions

1. 1

   Preheat the oven to 350 °F (175 °C). Line a large rimmed baking sheet with parchment paper.

2. 2

   In a medium bowl, combine coconut sugar and eggs, beating until smooth. Add vanilla extract and salt, beat until incorporated.

3. 3

   Add the peanut butter and beat until the dough becomes smooth and the peanut butter fully incorporates (you may need to switch to a larger spoon at the end). Fold in the chocolate chips until evenly distributed.

4. 4

   To keep the cookies perfectly chunky, chill the dough for 15 minutes before shaping. Use a tablespoon (1 tbsp) or two to drop generous portions onto the prepared sheet, leaving 2–5 cm between them. Chill the remaining dough while the first batch bakes.

5. 5

   Bake until the edges turn golden and the center remains slightly underbaked, 11–13 minutes. Let the cookies rest on the hot sheet for 2 minutes, then transfer with a metal spatula to a rack to cool completely. Repeat with the remaining dough.

6. 6

   These cookies keep well at room temperature for about 4 days and freeze well for up to 3 months.