What do you do when you find yourself in a kitchen without a single tablespoon of butter? You make peanut no-butter chocolate chip cookies. This recipe swaps butter for peanut butter, resulting in cookies that are rich, chewy, and full of nutty flavor. I followed the version on Marcus Samuelsson’s site and enjoyed how simple and satisfying the batter is—perfect for when you want a quick batch with pantry-friendly ingredients.
The method is straightforward: cream together peanut butter and sugars, add an egg and vanilla, fold in flour, baking soda, and a pinch of salt, then stir in chocolate chips. Scoop the dough into evenly sized portions and bake just until the edges set; the centers will stay soft and tender as they cool. The peanut butter provides moisture and structure, so there’s no need for butter or oil. The result is a reliably delicious cookie that holds its shape and keeps well in an airtight container for several days.
I originally saw this take on chocolate chip cookies at Marcus Samuelsson’s website, where the full ingredient list and precise timings are available. His recipe is a great starting point if you’d like exact measurements or want to adapt the cookies—for example, using chunky peanut butter for extra texture or mixing in chopped nuts in place of some chocolate chips.
On a related note, I also wanted to mention a new recipe site called Gojee. It brings together tempting dishes from many talented food bloggers across the web, and I’m pleased to be contributing there as well. If you enjoy discovering new recipes and fresh spins on classics like these peanut no-butter cookies, Gojee is worth browsing for inspiration and ideas.