flourless peanut butter and chocolate chip cookies

There are basically 2 paradoxical things going on in my life right now.  It is 105 degrees outside (although there’s supposed to be a high of 91 on Saturday! And it might rain! RAIN! I can’t even imagine), and college football starts tomorrow.  College football means that it is supposed to be almost fall, but here in Texas I am convinced such a thing does not exist.

I made these cookies the other day, which also seem a bit paradoxical, in that I wouldn’t really recommend eating them straight out of the oven.  I know, don’t eat the cookies warm?  With a cold glass of milk?  But trust me, these cookies need a little space after they come out of the oven.  I ate one while it was still warm, and to be honest, I grimaced a little bit.  They were sweet in a weird bitter molasses way, and they were heavy and had a granular texture.

But the next day, and then the day after that, these cookies transformed in their little plastic container.  They became solid and sure of themselves, peanut buttery and sweet in just the perfect way.  They are soft without being too chewy and have the perfect amount of crumble.  The baking soda helps to give them substance and rise.  And they are some of the fastest cookies I have ever made.  I bet that you have all of the ingredients in your kitchen right now.  These are perfect if you have a few minutes today and need something for tomorrow.  Not so much if you want fresh baked cookies.  But I think we all have recipes to solve that problem.

Flourless Peanut Butter and Chocolate Chip Cookies
adapted from Southern Living Magazine, December 2010

Prep Time: 10 minutes
Bake Time: 14 minutes

Makes: 1 1/2 to 2 dozen

1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees Fahrenheit.  Line cookie sheet(s) with parchment paper.
2. In a medium sized bowl, stir together peanut butter, sugar, the egg, baking soda, and salt.  Add chocolate chips, stirring them gently in.
3. Using a tablespoon (or small ice cream/cookie scoop) scoop and drop dough onto the parchment lined baking sheet, placing cookies two inches apart.  If necessary, spray your scoop with non-stick cooking spray so that the dough releases easily.
4. Bake until cookies are puffed and lightly browned, 12-14 minutes.  Cool on baking sheets for 5 minutes, and then transfer cookies to wire racks to finish cooling.  Serve at room temperature.

8 Responses

  1. Kathryn August 31, 2011 at 4:03 pm |

    Yum! These look delicious and super simple although I’m not sure I’d have the patience to leave them for a day or two ;)

  2. Becki's Whole Life September 1, 2011 at 7:28 am |

    These look great. I am always curious when I see flourless cookies what the texture will be like, but they really do look like regular cookies with flour in them! I will have to try these – I do have everything in my kitchen.

    Fall will come- we just dipped into the high 80’s this week in NC and it feels wonderful. I hope you get some more rain – I know you all need it in Texas.

  3. Lauren at Keep It Sweet September 1, 2011 at 7:15 pm |

    Not sure I’d be able to wait a couple of days to try these! They look so good.

  4. David September 2, 2011 at 1:45 pm |

    You have my address, and yet, sadly, a box of cookies has not arrived in the mail. If they were packed warm, and allowed to cool in a vented box, Abba and I could share them at their best just a day or so later.

    Just sayin’……..*ahem*

  5. thelittleloaf September 5, 2011 at 4:31 am |

    These look lovely and the idea of a flourless cookie is great. Not sure I’d have the restraint to leave them for the requisite amount of time when they look that good though… :-)


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