March 29, 2011

Flourless Peanut Butter Chocolate Chip Cookies


Peanut Butter Chocolate Chip Cookies photo

CycleGuy is a Peanut Butter fan, as is BabyGirl. I’ve been making these cookies for years, long before I started having issues with wheat and gluten. I’ve always liked these because they are quick and easy. Seriously, 5 ingredients! They originally started out as Peanut Butter Cookies but I like that peanut butter and chocolate mix. You can easily leave out the chocolate chips.

Flourless Peanut Butter Chocolate Chip Cookies

1 cup        Peanut Butter
1 cup        Brown Sugar (firmly packed)
1 large     Egg
1 tsp         Baking Soda
½ cup     Semi-Sweet Chocolate Chips (mini chips work great)

Preheat the Oven to 350°F. Before you get started, prep your cookie sheets because the cookie dough comes together quickly and you’ll want to get these in the oven right away. I use parchment on my cookie sheets, but you can use a silpat or other silicone mat if you have it. If you don’t have either, that’s OK too because these cookies go onto ungreased cookie sheets.

In a small bowl, combine the peanut butter (or other nut butter), brown sugar, egg and baking soda until completely mixed. The dough comes together quickly so this is a perfect time to get the little ones helping out in the kitchen.

Once the ingredients are combined, add in the chocolate chips. If you don’t like chocolate you can leave these out. You can also get creative and add butterscotch, toffee, or even cinnamon chips. Fold the chips in quickly.

If it’s warm or the ingredients have sat out a bit, you’ll want to chill the dough for about 15 minutes. I usually pop the bowl into the fridge while I clean up and set out the cookie sheets. Chilling the dough helps it firm up so that the cookies don’t spread and get too thin.

Using a teaspoon or small (I use a #40 scoop) drop the cookie dough onto the ungreased (or silpat/parchment lined) cookie sheet about 2-inches apart. Unlike traditional peanut butter cookies, I don’t recommend flattening these. If you like flatter and crispier cookies, you can flatten and add the  “peanut butter cookie criss-cross pattern” with a fork.

Bake for 9-12 minutes (depending on your oven), until the cookies are puffed and golden. The cookies will be very soft (and if you added chocolate chips they will be hot molten lava scalding hot so don’t grab a cookie and stuff it in your mouth – not that I know this first hand). If you bake the cookies until they “look done” the cookies will be over-done and will end up hard and crumbly.

Remove the cookie sheet from the oven and place on a wire rack. Let the cookies cool down before removing them. Once slightly cooled, remove the cookies from the baking sheet and allow to cool on a wire rack for at least 5 minutes.

I hope you enjoy these as much as my family and friends do!

If you have to make these nut-free, they do work just as well with the nut-free butters.



caroline March 29, 2011 at 9:24 am

YUM. I keep mine really simple: 1 cup pb, 1 cup sugar, 1 egg — but this looks good, too!

Shifra March 30, 2011 at 2:15 am

Excited to try them!

Robyn | Add a Pinch March 30, 2011 at 4:59 pm

Oh my, these look so good, Sara!

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