Just because it’s the new year doesn’t mean you can’t treat yourself with cookies. Satisfy your sweet tooth with these simple 4-Ingredient Chocolate Peanut Butter Cookies, the easiest cookie you will ever make!
We all need a simple keto cookie that you can throw together last minute. Whether it’s for a late-night craving, or a bake sale, everyone wants a go-to homemade cookie!
Look no further! These 4-Ingredient Chocolate Peanut Butter Cookies are the easiest and most delicious cookies you will ever have. Not only that but you likely already have each of the ingredients in your pantry!
Using peanut butter, cocoa powder, brown swerve, and an egg, you can create melt-in-your-mouth cookies that taste so chocolatey and nutty. Be sure to stamp the cookies with a fork, just like a classic PB cookie!
What Peanut Butter Should I Use?
For this recipe, I used regular all natural creamy peanut butter. Make sure there’s no sugar in it.
Similarly, I used Dutch-process cocoa powder for the deep, rich chocolatey flavor. Regular cocoa powder should work fine, but the Dutch-processed varieties are a little bit more flavorful.
Ingredients in 4-Ingredient Chocolate Peanut Butter Cookies
- 1 cup creamy peanut butter
- 2 tbsp Dutch-processed cocoa powder
- 1½ cups brown swerve
- 1 egg
How to Make 4-Ingredient Chocolate Peanut Butter Cookies
Preheat the oven to 350 degrees F.
Add the peanut butter, cocoa powder, brown swerve, and egg to a bowl. Mix well to form a dough.
Using either a tablespoon or ⅛ cup measuring spoon, scoop and roll the cookies, placing them on a parchment-lined baking sheet about 1-2 inches apart.
Use a fork to indent a cross pattern over the top of the cookies and press down lightly.
Bake for 12 minutes exactly in a preheated oven. Allow them to cool for 10 minutes before enjoying.
4-Ingredient Chocolate Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 2 tbsp Dutch-processed cocoa powder
- 1 1/2 cups light brown swerve
- 1 egg
Instructions
- Preheat the oven to 350 degrees F.
- Add the peanut butter, cocoa powder, brown swerve, and egg to a bowl. Mix well to form a dough.
- Using either a tablespoon or ⅛ cup measuring spoon, scoop and roll the cookies, placing them on a parchment-lined baking sheet about 1-2 inches apart.
- Use a fork to indent a cross pattern over the top of the cookies and press down lightly.
- Bake for 12 minutes exactly in a preheated oven. Allow them to cool for 10 minutes before enjoying.
