Flourless Peanut Butter Chocolate Chip Cookies
This recipe for flourless peanut butter chocolate chip cookies, with only 6 simple ingredients, makes perfectly soft and chewy cookies.
Servings: 18 cookies
Ingredients
- 1 cup smooth no-stir peanut butter warmed slightly
- 6 tablespoons packed light brown sugar
- 1 egg at room temperature, beaten
- 1 teaspoon baking soda
- 3 tablespoons powdered peanut butter like PB2 brand
- 3 ounces miniature semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F. Line a large rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the peanut butter, brown sugar, egg, baking soda, and powdered peanut butter.
- Mix to combine well. The mixture will be thin at first and will thicken quickly.
- Add all but about 2 tablespoons of the miniature chocolate chips, and mix until the chips are evenly distributed throughout the cookie dough.
- Scoop the dough into portions of about 1 1/4 tablespoons each (a #50 cookie scoop works really well here) and place about 1 1/2 inches apart on the prepared baking sheet.
- Roll each piece of dough tightly into a ball between your palms, and press into a disk about 1/4-inch thick.
- Place a few additional miniature chocolate chips on the top of each disk, and press gently to help them adhere.
- For slightly thicker cookies, place the baking sheet in the refrigerator for about 10 minutes or the freezer for about 5 minutes.
- Place the baking sheet in the center of the prepared oven and bake for 11 minutes, or until the cookies are puffed and set toward the center.
- When they’re set, they’ll become more pale in color and the dough will no longer glisten.
- Remove the pan from the oven and allow the cookies to cool for at least 10 minutes on the baking sheet, or until firm.
- Serve immediately or store in a sealed container in the refrigerator until ready to serve. Freeze for longer storage.