This is a recipe I found while digging through the trash. Seriously. My neighbor Linda uses my recycle bin about twice a year. I will go out to find a treasure trove of old magazines in my giant recycle bin. It is like Christmas. I found this recipe in Southern Living’s April 2009 issue. It is what I’ll call so very easy and made from ingredients you are likely to always have on hand. My daughter basically did this by herself.
The result is a slightly crumbly cookie, but it is all peanut butter and chocolate. What’s not to like, right? I would tend to undercook rather than overcook these. I had one that was more browned than the others and it gains a slightly unpleasant flavor if it is too browned. My son, a PB expert declared these “deeeelicious.” And they were put together in about 10 minutes. If you don’t have a lot of time and you need a sweet treat, give this a try.
|Flourless Peanut Butter Chocolate Chip Cookies|| |
- 1 cup creamy peanut butter
- ¾ cup sugar
- 1 large egg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- parchment or a silicone baking sheet
- Preheat oven to 350 degrees.
- Stir together everything but the chips. Mix well. Add the chips and combine.
- Drop in tablespoonfuls on a parchment lined baking sheet. Bake for 12 to 14 minutes until puffed and slightly browned. Cool for 15 minutes.
By the way, I know that choice of peanut butter is highly personal…but we used Jif…and always use Jif…and you would too if you were smart…just kidding. But we did use Jif.
Recipe Revisited: I recently made these again because Linda requested them as her birthday present. I looked at the recipe for the first time in a year and thought to myself…”this can’t work…surely I have left something off of the ingredient list.” But I soldiered on. Lo and behold, all is well, they really are this simple and they are wonderful! Grab your kids, or bake a batch for the office. It is a small batch (20 cookies) so they will disappear quickly.