Peanut Butter Chocolate Chip Cloud Cookies Recipe Is Pure Bliss (5 Ingredients, 25 Minutes) by Jan Mostrom
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If you’re looking for a sweet treat that's very easy to make, then give this delicious peanut butter chocolate chip cloud cookies recipe a try. The gluten-free cookies are just the right combination of peanut butter and chocolate. And, because there's no flour in the grain-free recipe, they bake up light and fluffy as a cloud. These peanut butter chocolate chip cloud cookies are pure bliss!
The simple peanut butter chocolate chip cookie recipe also packs a nice punch of protein, which may help give you a boost (learn why protein is important). But the best part of this easy cookie recipe is that it's absolutely delicious.
To make this flourless peanut butter chocolate chip cookies recipe, you'll need just five simple ingredients. Here's your sweet shopping list for this easy cookie recipe: eggs, granulated sugar, natural peanut butter (without any oil), baking powder and chocolate chips. The cookies bake up in about 12 minutes in the oven (and smell heavenly while they do)!
These airy peanut butter cookies are delicious served for dessert after dinner, as a sweet snack or packed in lunch boxes. Enjoy them anytime you like!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 11 to 12 minutes
Total Time: 21 to 22 minutes
Servings: 10
Ingredients
- 2 large eggs
- 1/3 cup granulated sugar
- 1 cup unsweetened natural peanut butter (the kind with no oil)
- 1 tablespoon baking powder
- 1/2 cup chocolate chips (semisweet, milk or dark chocolate)
Here's how to make it:
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Add the eggs to a mixing bowl, preferably in a stand mixer, and use a wire whisk attachment to blend on medium until there are bubbles on the top, about 1 minute.
- Keep the mixer going and add the sugar until it’s blended. Increase mixer speed to high and beat for another 2 minutes. (If you don’t have a stand mixer, just stop, add the sugar and continue to blend.) Stop mixer and add peanut butter and baking powder. Turn mixer to low and blend until just combined. Do not over-mix.
- Fold in the chocolate chips with a spatula or wooden spoon.
- Use a spoon to place dough onto the baking sheet.
- Bake for 11 to 12 minutes, or until the cookies are soft in the middle but firm around the edges. (I baked mine in two batches.)
- Place cookies on a cooling rack for 5 minutes before eating. These cookies are best when eaten soon after they come out of the oven. They get more crumbly after sitting. Store for one day in an airtight container on the counter or for a few more days in the fridge. Put the cookies in the microwave for about 10 seconds to reheat before eating, if desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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