FLOURLESS CHOCOLATE PEANUT BUTTER COOKIES
Peanut butter cookies have always been a favorite of mine—but sometimes, you need some chocolate to go with all that peanutty goodness. That's where these cookies come in! There's no flour, regular butter, or white sugar included—just five ingredients! Hooked yet? Read on:
I'd advise against using all-natural peanut butter for these—big brands like Jif and Skippy will hold up much better.
You'll just beat together all the ingredients, saving baking soda for second-to-last, and fold in the chocolate chips at the end. Do not skip the chilling step—as easy as it seems to go ahead and bake right away, the cookies will spread and get super thin if you don't. You can freeze them for an hour or chill in the fridge for two.
1 cup creamy or crunchy peanut butter
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1 cup semisweet chocolate chips OR 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped
1. In a large mixing bowl, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary. Add the baking soda and beat to incorporate.
2. Fold in the chocolate chips (dough might stay together better if you use your hands for this step)
3. Using a 2-inch cookie scoop or using a tablespoon, make 2-tablespoon mounds and slightly flatten with hands.
4. Place cookie mounds on a large plate or lined cookie sheet, cover with plastic wrap, and chill for at least 2 hours.
5. Preheat oven to 350°F and line a baking sheet with foil or spray with cooking spray. Place mounds on baking sheet, spaced about 2 inches apart and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. They'll continue to set after you take them out of the oven. Transfer to cooling rack after about 5 minutes.