This one-bowl peanut butter cookie recipe featuring mini chocolate eggs makes it the perfect dessert recipe for spring and Easter!
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The Easiest One-Bowl Recipe
This easy one-bowl peanut butter cookie recipe is perfect for a quick sweet fix. This nutty cookie incorporates delicious pockets of gluten-free mini chocolate eggs for a festive touch, ideal for Easter. You can also use gluten-free chocolate chips year-round. Bursting with peanut butter and chocolate in every bite, this cookie is bound to be enjoyed by all.
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Why You'll Love These
The only reason not to love these cookies is if you dislike peanut butter. They're chewy, gooey, savory, and sweet, with quick preparation and baking—making them a no-brainer bake.
Easter Traditions- and Spring
If you usually prepare holiday staples like deviled eggs or yellow cake, consider adding this recipe to your spread. The gluten-free mini chocolate eggs make it festive for Easter but it's a great cookie to enjoy year-round. With a delightful mix of peanut butter and chocolate, it's always a hit!
The delicious combination of peanut butter and chocolate makes for a well rounded cookie. Both savory and sweet, chewy or soft, this cookie will never let you down!
Peanut Butter Cookies?!
The peanut butter cookie has a rich history , originating in the United States, dating back to the 1920s, thanks to George Washington Carver, an agricultural educator who promoted peanuts as a cotton substitute. This all started due to the cotton crop being widely damaged from a species of beetle. George believed that peanuts were a great replacement to the cotton crop.
To promote his stance, George put out a book of 105 peanut recipes. Carver's book, published to showcase peanuts' versatility, included early peanut cookie recipes. It wasn’t until the 1930s that peanut butter became the key ingredient, shaping the peanut butter cookie we know today.

No Flour?
A cookie recipe without flour? Peanut butter cookies need minimal ingredients! To understand this, consider baking theory, which includes expansion, setting, and browning.
Baking soda and baking powder are responsible for expansion, but room temperature ingredients let us skip them. Peanut butter's density allows the dough to trap air and rise slightly during baking. Cold ingredients, like eggs, can make cookies flat.
Peanut butter’s fat acts as a binding agent, so flour isn’t needed. The peanut butter alone creates the dough consistency.
Ingredients
Let's get you best prepared for this recipe! Here is everything you need for these Flourless Peanut Butter Cookies with Milk Chocolate Eggs:

- Creamy Peanut Butter: The star ingredient for these cookies.
- Brown Sugar: Adds the perfect sweetness.
- Melted Coconut Oil: Keeps the recipe dairy-free.
- Large Egg (Room Temperature): Binds the dough and ensures a soft texture.
- Vanilla Extract: Enhances the flavor and complements the brown sugar.
- Salt: Balances and enhances the peanut butter flavor.
- Gluten-Free Mini Chocolate Eggs: Adds a festive touch, making the cookies ideal for spring.
See recipe card below for a full list of ingredients and measurements!
Instructions
To start, you only need one bowl. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Second, taking your bowl, combine all ingredients excluding the chocolate mini eggs. Add in your peanut butter, brown sugar, coconut oil, large egg, vanilla extract and salt. Stir everything together until the dough becomes thick, then add in your gluten-free mini chocolate eggs. Adding in the chocolate eggs at the last minute will allow the eggs to better keep their shape.
Once you have finished combining all ingredients, you should be left with a dough. Our third step is to take a medium-sized cookie scoop to place the dough on the prepared baking sheets. If you do not own a cookie scoop, you may certainly use your hands! Roll the dough into small balls and place onto the baking sheet. Make sure to press the cookie dough for every cookie to ensure even baking. From here, your cookies are ready to bake!

Next, your oven should be at 350 degrees Fahrenheit. Once fully to temperature, place your cookies in the oven and bake for 8 minutes until golden brown!
Finally after baking, make sure to allow the cookies to cool for 10 minutes before serving. During the cooling process, our cookies are able to fully develop its strong peanut butter and chocolate flavors.
Serving Suggestions
Serve these cookies warm for the best gooey texture! Pair with extra chocolate eggs and arrange on a platter to impress everyone.

Top tip
For easier bites, halve the chocolate eggs and mix them into the dough. Ensure the pieces are large enough to be noticeable in each cookie.
Storing and Re-Heating Our Peanut Butter Cookies
Store peanut butter cookies with chocolate eggs in a plastic bag in a dry place for 5-7 days.
Enjoy them warmed with melted chocolate or cooled with hardened chocolate for a denser texture.

FAQ
Press the cookies down to at least half an inch thick before baking. These beginner-friendly cookies are easy to make and hard to mess up!
You can make these cookies year-round by omitting the chocolate eggs and using other gluten-free chocolate options instead.
Yes! Just double all of the ingredients to increase the serving size and you're good to go. No other modifications needed.
Pairing
Here are a few recipes I highly recommend pairing with these Peanut Butter cookies!
Other Recipes for Spring
For Easter, Passover, or general baking, check out my recommended recipes for your next preparation:
Peanut Butter Cookies with Chocolate Eggs
Course: DessertDifficulty: Easy15
servings15
minutes8
minutesThis sweet treat is the perfect gluten-free and dairy-free option for spring!
Ingredients
1 ¼ cups creamy peanut butter
½ cup brown sugar
¼ cup coconut oil, melted
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
½ cup gluten-free mini chocolate eggs
Directions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Combine all of the ingredients in one bowl.
- Stir together until thick, then add the mini chocolate eggs.
- Use a medium-sized cookie scoop to place the dough on the prepared baking sheets.
- Bake for 8 minutes until golden brown.
- Allow to cool for 10 minutes before serving.
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