April 19, 2012

Flourless Peanut Butter Chocolate Chip Cookies

Makes: About 24 1-inch Cookies

  • 1 cup Creamy Peanut Butter
  • ½ Cup Brown Sugar
  • ½ cup Sugar
  • 1 Egg
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pure Vanilla Extract
  • ¾ cup Chocolate Chips {Dark, Semi-Sweet, or Milk, whichever you prefer}
  • Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper or silicone mats.  Set aside
  • In the bowl of a stand mixer, beat together the peanut butter, brown sugar, sugar, egg, baking soda, and vanilla.  Stir in the chocolate chips.
  • Using a cookie scoop, scoop rounds of cookie dough and place on the prepared baking sheets, leaving 1½ inches between each cookie.  Bake the cookies for 7 minutes and then, using a flat spatula, carefully flatten the cookies until they are a ¼-inch thick.  {Flattening the cookies is only necessary if they don’t flatten themselves.}  Continue the bake the cookies until they have set and start to turn a golden brown, about 2-4 more minutes.
  • After removing the cookies from the oven, let them cool on the baking sheets for a couple minutes.  Transfer the cookies to a cooling rack to cool completely.   

These cookies last up to 5 days in a sealed container or bag at room temperature.

Inspired By Divine Baking.