These cookies are in my top 5 all-time favorites! They are soo good and I like to call them guilt free cause they have no flour and no butter : ) I hope you enjoy as much as me and my husband do!
PS try not to eat the entire batch in one afternoon! ; )
Peanut Butter Chocolate Chip Cookies
Makes about 2 dozen cookies
What you’ll need:
1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
½ cup milk chocolate chips
What you’ll do:
Preheat oven to 350 degrees.
Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using your fingers, form 1 1/2 inch balls and flatten into a pancake shape and place on an un-greased cookie sheet. Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack.
is this recipe gluten-free?
Posted by: Account Deleted | May 17, 2010 at 12:33 PM
Yum! This looks like a pretty basic recipe.. it' doesn't even have white sugar! Clean, simple and clearly delicious!
Posted by: Dessert Darling | May 17, 2010 at 02:36 PM
Yes, these are gluten free as well! Enjoy!
Posted by: Leslie Sarna | May 18, 2010 at 08:53 AM
Yum!! These look delicious Leslie! I will definitely be trying these out :)
Posted by: Kristen | May 18, 2010 at 09:43 AM
What is the calorie count for one cookie?
Posted by: Jenna | May 18, 2010 at 05:41 PM
Wow! I am totally making these today! Thanks for sharing.
Posted by: Grapefruit | May 19, 2010 at 02:32 AM
@Jenna
1 cup Peanut Butter = 1538 Calories
1 cup Brown Sugar = 766 Calories
1 large egg = 86 Calories
1/2 cup Chocolate Chips = 440 Calories
So 24 cookies would be 117 calories per cookie.
Posted by: David | May 19, 2010 at 07:45 AM
I love how simple these cookies are! I wonder if I'll make it past the dough stage...
Posted by: Katrina | May 19, 2010 at 08:47 PM
I had to try these because I couldn't believe so few ingredients would turn into cookies. They did and they were so good and so easy, I'll make them a lot.
Nancy
Posted by: Nancy Pepin | May 20, 2010 at 06:35 AM
Hi, I hope this isn't a "stupid" question (I don't bake often) but can I sub dark brown for light brown sugar for these cookies?
Thanks!
Posted by: Lorie | May 21, 2010 at 12:15 PM
Lorie, There are no stupid questions! Yes you could sub it out. It is just a little richer with the dark brown.
Posted by: Leslie Sarna | May 21, 2010 at 12:51 PM
I just made these and while they taste pretty good, I think they cookies are very fragile, they crumble at my fingertips even after letting them set for at least 10 minutes. My husband said the PB taste is a little overpowering. I did wonder at first how it didn't call for flour. That said, not my favorite cookie recipe but definitely not bad either.
Posted by: michelle | January 23, 2011 at 06:09 PM
I wanted to update you that husband ended up taking all the cookies to work because it was not much his cup of tea. But they were a huge hit! I know his coworkers and they were all raving about how great they were! Thanks for making me a star baker =D
Posted by: michelle | January 27, 2011 at 01:23 PM
Oh, Michelle, I'm glad to hear that! I know these cookies can be fragile, but if you make them again, try a different brand of peanut butter, they all have slightly different consistencies.
Posted by: Leslie Sarna | January 27, 2011 at 01:48 PM