Incredibly Easy 6-Ingredient, One-Bowl Mexican Chocolate Peanut Butter Cookies


These outstandingly moist and rich cookies are based off of my 3-ingredient peanut butter cookie recipe which requires only one egg, one cup of sugar and one cup of peanut butter. What I love about these cookies is that with only three ingredients, I almost always have what’s required to make them already in my pantry. Plus, you can make this recipe with only one bowl and a fork, as we all know that post-baking clean-up is, well, not fun. Lastly, these cookies are basically foolproof, taking exactly 10 minutes in the oven at 350 degrees.

I make some variation of these peanut butter cookies, such as the recipe listed below, once a week. I’m not kidding. The whole procedure takes me about 15 minutes and when I take them out of the oven I feel like an accomplished baker. This Mexican chocolate version is my recent favorite (and my fiancee loves them as well), but after the recipe I’ll list some other creative things you can do with this three-ingredient wonder cookie.

Lastly, please note that I doubled this recipe when I took the pictures, yielding twice as many cookies.

Yields 8-10 Cookies
Time: About 15 Minutes

-1 Egg
-1 Cup Brown Sugar
-1 Cup of Your Favorite Creamy Peanut Butter (the cheap stuff works better than the natural, separated stuff in this case, I hate to say)
-1/3 Cup Cocoa Powder
-1 Tbsp Cinnamon, plus 1 tbsp for dusting
-.5 Tsp Cayenne Pepper (this amount will add a subtle but exciting level of heat, but feel free to use less, or omit altogether)

1. Preheat the oven to 350 and grease a sheet pan however you like to grease your sheet pan.

2. With a whisk (or even a fork, since I’m that lazy and it works just fine for this recipe) combine egg and sugar until fluffy.

3. Stir in the peanut butter until ingredients are just combined.


4. Add cocoa powder, cinnamon and cayenne and mix until ingredients are just combined. Place the bowl in the fridge, allowing the dough to chill for 20 minutes or so, so that you can easily form the dough into little balls without it sticking all over your hands.


5. Form the dough into balls, about 2 tbsp worth or so. Line them on your baking sheet and sprinkle th remaining cinnamon on top of each one and press across both ways with a fork. The cinnamon prevents the fork from sticking to the dough.


6. Bake for 10 minutes, and allow to cool for another 10.

And that’s it. Now, earlier I talked about using the 3 base ingredients for other cookie applications. Following essentially the same steps, here are some other favorites that I keep in rotation.

Peanut Butter and Jelly Thumbprint Cookies


-1 Egg

-1 Cup White Sugar

-1 Cup Creamy Peanut Butter

-Your Favorite Jam

Make the cookies the same way as above, obviously ommiting the other ingredients. Allow dough to chill this time for about an hour, then form the same way. Instead of criss-crossing the top with a fork, put a thumbprint in the center of each ball of dough and fill with your favorite jam.

Peanut Butter, Pretzel and Candy Bar Cookies


-1 Egg

-1 Cup White Sugar

-1 Tsp Vanilla Extract (I always add more vanilla than is conventional because who doesn’t love extra vanilla flavor?)

-1 Cup Creamy Peanut Butter

-1/3 Cup Skinny Pretzels, coarsely chopped

-1/3 Cup of your favorite chocolate bar, coarsely chopped

The same as above, only stir in the pretzels and chocolate bar pieces after adding the peanut butter. Bake the same way as you would the Mexican chocolate cookies.

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