Easy Nut Butter Chocolate Chip Cookies Recipe – Step-by-Step Guide

Last Updated on 1 month by Neha Deshmukh

Easy Nut Butter Chocolate Chip Cookies Recipe – Step-By-Step Guide

Hey everyone! If you’re anything like me, you’re always on the lookout for a cookie recipe that’s easy, satisfying, and doesn’t require a ton of ingredients. Well, look no further! These nut butter chocolate chip cookies are exactly that – soft, chewy, and bursting with flavor. I first made these when I was craving something sweet but didn’t want to spend hours in the kitchen, and they’ve been a family favorite ever since. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any chocolate chip cookies. The nut butter adds a lovely depth of flavor and a wonderfully soft texture. Plus, they come together so quickly – perfect for when that sweet tooth strikes! They’re also surprisingly adaptable, so you can easily customize them to your liking. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 1 cup nut butter (about 250g)
• 1 cup cane sugar (about 200g)
• 1 large egg
• ½ teaspoon baking soda (about 2.5g)
• ½ teaspoon vanilla extract (about 2.5ml)
• 1 cup mini chocolate chips (about 170g)
• Pinch of flaky sea salt

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

Nut Butter Varieties & Their Impact

The type of nut butter you use will subtly change the flavor of the cookies. Peanut butter gives a classic taste, almond butter adds a slightly more sophisticated flavor, and cashew butter creates a really tender cookie. Feel free to experiment! I’ve even used sunflower seed butter for a nut-free version (it works beautifully!).

Cane Sugar vs. Other Sugars

I prefer cane sugar for its subtle molasses notes, but you can use granulated sugar or even brown sugar if you like. Brown sugar will result in a chewier, more caramel-flavored cookie.

The Role of Flaky Sea Salt

Don’t skip the flaky sea salt! It really elevates the flavor by providing a lovely contrast to the sweetness. It’s the little things, right?

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 350°F (175°C).
2. In a bowl, cream together the nut butter and cane sugar until well combined. It should be nice and smooth.
3. Crack in the egg and add the vanilla extract. Mix until everything is nicely incorporated.
4. Sprinkle in the baking soda and give it another good mix.
5. Gently fold in the mini chocolate chips. Don’t overmix – you want to keep those chocolate chips intact!
6. Use a small cookie scoop (or a spoon!) to portion the dough onto a parchment-lined baking sheet. Flatten each dough ball slightly with your fingers.
7. Sprinkle a tiny pinch of flaky sea salt over each cookie.
8. Bake for 10 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• Using parchment paper is a lifesaver – it prevents sticking and makes cleanup a breeze.
• If your dough is too sticky, chill it in the fridge for 15-20 minutes before scooping.

Variations

Want to switch things up? Here are a few ideas:

Vegan Nut Butter Chocolate Chip Cookies

Simply use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of the egg. Make sure your chocolate chips are also vegan-friendly!

Gluten-Free Nut Butter Chocolate Chip Cookies

Use a gluten-free nut butter and ensure your chocolate chips are gluten-free as well.

Adjusting the Sweetness Level

Reduce the cane sugar to ¾ cup for a less sweet cookie. You can also add a tablespoon of unsweetened applesauce for extra moisture.

Festival Adaptations (e.g., Diwali gifting)

These cookies are perfect for gifting during festivals like Diwali! Package them in pretty boxes or tins with a ribbon for a thoughtful homemade gift. My aunt always adds a sprinkle of cardamom to the dough for a festive touch.

Serving Suggestions

These cookies are delicious on their own, but they’re also fantastic with a glass of cold milk or a cup of chai. They’re perfect for an afternoon snack, a sweet treat after dinner, or a little pick-me-up any time of day.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 4 days. They tend to stay softest when stored this way. You can also freeze them for up to 2 months – just thaw them at room temperature before enjoying.

FAQs

Let’s answer some common questions!

What type of nut butter works best in this recipe?

Honestly, any nut butter you like! Peanut butter is classic, but almond, cashew, or even sunflower seed butter work beautifully.

Can I substitute maple syrup for the cane sugar?

You can, but you’ll need to adjust the amount. Start with ¾ cup of maple syrup and add more to taste. The cookies will also be softer and chewier.

Can these cookies be made ahead of time?

Yes! You can make the dough ahead of time and store it in the fridge for up to 2 days. Just scoop and bake when you’re ready.

How do I prevent the cookies from spreading too thin?

Chilling the dough for 15-20 minutes before baking can help. Also, make sure your oven temperature is accurate.

What’s the best way to store these cookies to keep them soft?

An airtight container at room temperature is best. Adding a slice of bread to the container can also help keep them soft!