Four Ingredient Peanut Butter Chocolate Chip Cookies

Have you ever been home on a really cold day and been hit with an intense craving for a cookie, and not just a cookie from a package but an actual homemade cookie, but it’s way too cold to think about venturing outside in the really cold to get ingredients to make said homemade cookie that would satisfy your craving?


Just me?

Okay then, have you ever found yourself needing to make a last minute dessert for a work thing, or your kid’s school thing or a last minute dinner party thing?

Well, then you’re going to want to have this cookie recipe in your back pocket.

Four ingredient peanut butter chocolate chip cookies.

That’s right. The name is longer than the ingredient list.

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • chocolate chips

Preheat the oven to 350.

Add the peanut butter, sugar and egg to a bowl


Mix until combined and then add chocolate chips.


Form into one inch balls and place on a cookie sheet


Bake for 10-12 minutes


Your need for a homemade cookie? Satisfied

Brown Butter Peanut Butter Oatmeal Cookies


I bet that title caught your attention.

Brown butter,

Peanut butter


Sign me up!

And make it a double.

I found this recipe over at the Bakeaholic Mama’s Site. Hers included caramel, which the fiance is not a fan of. So, I tweaked slightly, removing the caramel, and came up with what is now his favorite cookie.

Remember, if there’s some ingredient you don’t like or can’t find, don’t be afraid to play. You might come up with a new favorite too!

For this recipe you will need:

  • 1 stick of butter, melted until golden brown and nutty smelling
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla (I didn’t have vanilla so subbed with bourbon. Best idea ever)
  • 1 1/4 cup flour
  • 3/4 cup old fashioned oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • creamy peanut butter – I will never tell you how much or how little peanut butter to use. dollop away

Preheat the oven to 350 and lightly grease a cookie sheet.

In a bowl, mix together the sugars, egg and vanilla (or bourbon. I’m telling you, it added a nice little something to the cookies)


When combined, pour in the melted butter


Add in the oats, flour, salt and baking powder.


When the dough comes together, refrigerate for about 20 minutes.


Remove from the fridge and roll the cookies into one inch balls, and press lightly to flatten.

They are perfectly wonderful just as they are, all buttery and oaty.


But we’re going to up the game and add a dollop of peanut butter to the top of each cookie


And then bake them for about 14 minutes. I got 16 cookies out of this recipe.

The peanut butter will melt over the top and form a nice little shell on the cookie.



They’re nutty and warm and gooey and buttery, and vaguely reminiscent of a childhood favorite – Nutter Butters!

Anything that takes you back to childhood is a good thing in my book.

Peanut Butter Rice Crispie Oatmeal Bars

Holy family parties over indulging weekend, batman!

That’s what Robin would be saying in the batcave right now as he tried to strip off his spandex suit and give his tummy some room to breathe.

Whew. A Barbecue with three rounds of delicious homemade food on Saturday (burgers, hot dogs, potato salad, cake, perogies, kielbasa, more cake) followed by a surprise Birthday brunch today (bacon, eggs, pancakes, sausage, french toast, pizza, sushi, cake, brownies, and yes I said pizza and sushi. Who doesn’t like sushi with their pancakes?)

I’m laying in bed in sweatpants right now wondering how I am ever going to find something in my closet for work that I can actually zip tomorrow.

So with this gluttony in mind, I prepped for a healthy week.

I did my usual food shop of fresh fruit and came home and washed it and chopped it all up. It’s stacked in the fridge and ready to go. There’s Greek yogurt, too. So we’re good.

But here’s my downfall.

I always need something crunchy.

Yes, fruit is crunchy.

But it’s not the same crunch factor.

I love granola in my yogurt and granola bars are a great grab and go, but they’re so… processed.

After all the stuff I put in me this weekend, I’m feeling like I want all pure, natural, fresh foods.

And as few chemicals as possible.

When I’m in my holistic, granola earthy-crunchy moods, my first thought is always Trader Joe’s. I know I can trust what’s in the store, but at the same time, not break the bank like I would at Whole Foods.

Remember, this itty bitty city kitchen doesn’t come cheap.

So off we went to Trader Joe’s for a few more things to set us up for a healthy week. We got some dried fruits and some nuts for munching.

Then I saw this.


Puffed rice cereal. No artificial colors or flavors and no preservatives. We’re talking my language.

There’s a recipe on the box for a sort of peanut butter rice crispie treat, but it had way too much sugar going on.

So I got home and came up with this less sweet, but salty and satisfyingly crunchy, and healthy!, snack bar.

Pour 2 cups of the cereal and 1 cup of quick cook oats into a bowl.



Add 5 tablespoons chunky peanut butter. I like the extra crunch factor of chunky peanut butter.

Drizzle over about a tablespoon of honey.



Line a baking dish with plastic wrap, leaving enough extra to be able to fold over and cover the top.

Turn the mixture out into the plastic-lined dish and press down.


Pull the plastic wrap over the top, pulling tight and pressing down to bring the mix together.


Pop in the fridge for a few hours so it firms up.

Cut, grab and go!


This satisfies my salty and crunchy cravings so I stay out of the peanut M&Ms at work.

At least for one day.

Almost No Cook Spicy Peanut Veggies Over Noodles

Hello heat wave.

Here in New York, we’ve got those 3 H’s in town.

Hazy, Hot and Humid.

When they’re around, the last thing I want to do is cook.

But a girl (and her boyfriend) has got to eat.

So here’s an almost-no-cook dinner to help you beat the heat.

Spicy Peanut Veggies Over Noodles.

This is my own spin on some of my favorite Thai flavors.

For some reason, summer makes me think vegetarian. Piles of vegetables and fruits in the grocery make me wonder why I would ever need meat in my diet (then I think about mom’s meatballs or a burger from The Smith and I forget about my vegetarian conversion).

This is also one of my favorite kinds of meals to prepare because it all just goes into one big bowl and then gets dished out.

You will need:

  • 3 tbsp Peanut Butter
  • Chili oil (or hot sauce) to taste
  • 2 tbsp Rice Wine Vinegar
  • 2 tbsp soy sauce
  • Egg Noodles
  • Veggies (We’re using cabbage, broccoli, cucumber and scallions)

We’re going to start with the cook part.

Bring a pot of water to boil.

I don’t want the broccoli to be raw, so I’m going to toss the florets, chopped up into bite-size pieces, into the boiling water for a minute. Not even a minute.

While the water is coming to a boil, pull out a large bowl and combine the peanut butter, rice wine vinegar and chili oil. If the mix is a little thick, don’t fret. We’re going to toss hot egg noodles in and the heat and the water that is bound to make its way into the bowl will thin it out some.


When the water’s boiling and the peanut sauce is mixed, toss in the broccoli.

You want to have the sauce done because the broccoli is going straight from the pot into the bowl.

Just cook enough to take away the rawness. If you want, you can leave your broccoli raw. I’m just not a fan.

Scoop out the broccoli and transfer to the bowl. Pour the egg noodles into the water now vacated by the broccoli. Why waste water? Why dirty two pots?

Cook according to the directions on the package.

While they cook, add your other veggies to the bowl. I used a few handfuls of the bagged coleslaw mix with cabbage and carrots, some chopped cucumber and some sliced scallions.


Toss the veggies with the peanut sauce.

When the noodles are cooked, add to the veggies mixture.


The heat from the noodles will melt the peanut butter and will warm the veggies.

Scoop heaping spoonfuls into bowls.


Top with some chopped peanuts if you like.


The bowl goes in the dishwasher, making this a one pot to wash dinner.

Which is necessary in this heat.

Who wants to stand in an itty bitty kitchen, scrubbing a stack of pots on a lazy summer city night like this?