Flourless Chocolate Chip Peanut Butter Cookies Recipe
Servings: 12
Calories: 243kcal
Soft flourless peanut butter cookies loaded with chocolate chips and made with six simple ingredients. No flour, chilling or complicated steps required.
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Equipment
Ingredients
- 1 cup peanut butter , creamy or crunchy
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg , beaten
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. In a large bowl, blend together the 1 cup peanut butter1/2 cup sugar, 1/2 cup packed light brown sugar, 1 large egg and 1 teaspoon vanilla extract until the mixture is smooth. Fold in the 1/2 cup semi-sweet chocolate chips.
- Line a cookie sheet with parchment paper. Scoop a tablespoon of dough out and roll between your hands to form a ball. Place the balls of cookie dough an inch or two apart on the cookie sheet.
- Bake for 8-10 minutes. The cookies should be lightly golden and a little shiny. Watch carefully, do not over bake. Cool the cookies on the pan for 5 minutes, then remove. Once cooled, they should lift easily off the parchment paper.
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Notes
Storage: Flourless peanut butter cookies last for up to four days at room temperature. Store them in an airtight container so they don’t get stale.
To freeze baked cookies: Place the cooled cookies in a freezer-safe container or ziplock bag. Label with the date and freeze for up to 3 months. Thaw at room temperature or microwave one at a time until warmed through.
To freeze unbaked cookies: Scoop the cookies onto a parchment-lined baking sheet, then place the sheet pan in the freezer for 45 minutes. Drop the frozen cookie dough into a freezer-safe container or ziplock bag. Bake the cookies as directed. You don’t need to thaw them first.
Nutrition
Calories: 243kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 199mg | Fiber: 1g | Sugar: 22g | Vitamin A: 20IU | Calcium: 24mg | Iron: 1mg
