These cookies were very good. At first I was skeptical with them not having the traditional cookie ingredients, but I had a massive jar of peanut butter I needed to use up, so have them a shot. They came out very moist, packed full of chocolate, and the peanut butter came through nicely. Everyone could not believe they were flourless, butter free, and white sugar free!
– 1 cup creamy peanut butter (the original recipe called for Skippy or Jif and not natural or homemade because the natural peanut butters tend to make the cookies flatter and thinner)
– 1 cup brown sugar, packed
– 1 egg
– 1 tbsp. vanilla extract
– 1 tsp. baking soda
– 1 cup semi- sweet chocolate chips
Begin by combining peanut butter, brown sugar, egg, and vanilla to the bowl of your stand mixer. Cream together until it is nice and incorporated and the texture is not grainy from the sugar.
Add the baking soda and beat to combine.
Add the chocolate chips and beat to combine.
Using a cookie scoop, scoop out dough and roll together in your palms, creating spheres. This helps the abundance of chocolate stay together in the cookie.
Place balls on a large cookie sheet and cover with plastic wrap. Chill for at least two hours before removing the dough balls to bake.
Preheat oven to 350F. Line another baking sheet with a silpat or wax paper and place the dough balls a couple inches apart.
Bake the cookies for 8-9 minutes or until you notice the edges getting slightly crisp. Even if the cookies seem soft in the middle, they will firm up once removed from the oven. You do not want to over bake these cookies or it will really ruin the softness.
Allow cookies to cool on the cookie tray for about 10 minutes before removing them to a wire rack to cool completely.