Flourless Peanut Butter Chocolate Chip Cookies
Easy 5 ingredient peanut butter chocolate chip cookies!
Ingredients
- 1 cup (270 grams) peanut butter , crunchy or smooth (traditional peanut butter preferred, like Jif or Skippy)
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking soda
- 1 large egg
- ¼ cup (43 grams) mini semi-sweet chocolate chips , plus more for adding to tops of cookies
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, combine the peanut butter, sugar, baking soda and egg. Stir in the mini chocolate chips.
- Shape into rounded tablespoons (I like to use a 1½ Tbsp cookie scoop for uniform size) and place on prepared sheet pan. Use your palm or the bottom of a glass to flatten the rounds into disks. Add more chocolate chips to the top of each cookie for better visual appeal, if you want.
- Bake until puffed and tops are starting to crack, about 8-10 minutes. Do not overbake! Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to several days.
Notes
Recipe adapted from The Gourmet Cookbook.
Calories: 180kcal, Carbohydrates: 19g, Protein: 5g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 157mg, Potassium: 138mg, Fiber: 1g, Sugar: 16g, Vitamin A: 16IU, Calcium: 11mg, Iron: 1mg
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