I have had a few successes and some major errors when it comes to baking gluten free desserts. This is the widely shared and used flourless peanut butter cookie recipe on various recipe websites taken to the next level. I have made that recipe which usually has 1 cup of peanut butter, 1 cup of sugar, and 1 egg. I found it to be a good cookie, but too sweet for me. After a few tweaks and the addition of chocolate chips, I have come up with a moist, delicious cookie that will satisfy every peanut butter and chocolate craving. I made this final, perfected recipe and doubled the recipe to make a large batch of cookies. I brought these cookies to one of my closest friend’s birthday party yesterday. I hope you enjoy these as much as my friends and I did. Perfect to enjoy for a special treat at home or double the recipe for a party or gathering with friends and/or family.
Flourless Peanut Butter Chocolate Chip Cookies – Makes about 2 dozen cookies
- 1 cup of peanut butter
- 1/2 cup of white sugar
- 1/4 cup of dark brown sugar
- 1/2 teaspoon of pure vanilla extract
- 1 large egg
- 1/2 cup of semisweet or dark chocolate chips
- Preheat the oven to 350 degrees.
- In a medium bowl, mix the peanut butter, brown sugar, white sugar, vanilla, and egg until well combined.
- Add chocolate chips and gently mix them in until they are evenly dispersed through the dough.
- Use 1 tablespoon of the mixture per cookie and place cookies about 1 inch apart onto cookie sheets. Roll cookie into ball and slightly flatten each cookie with a fork or the palm of your hand (if you over flatten them, they will end up more crunchier and flat instead of soft and chewy).
- Bake until golden around the edges or about 10 to 12 minutes. Leave cookies on cookie sheets for about 10 to 15 minutes.
- Then gently remove cookies with spatula and put cookies onto a cooling rack or a big plate.
- Serve and enjoy when cookies are cooled to room temperature, which will take about 1 hour. These cookies taste best when they are room temperature. Store cookies in a tightly sealed container or Ziploc bag, they will be good for at least a few days.