Flourless Peanut Butter Chocolate Cookies
adapted from Martha Stewart
printer-friendly recipe
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips, semi-sweet or milk, it’s up to you
Heat oven to 350, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), vanilla, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips.
With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Alternatively, use a cookie scoop to form round balls of dough. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
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