Flourless Peanut Butter Chocolate Chip Cookies
These Flourless Peanut Butter Chocolate Chip Cookies are delicious and SO easy to make with just a few ingredients.
Ingredients
- Crunchy Peanut Butter (We used JIF) adds great texture and peanut flavor. If you prefer creamy peanut butter, that works too. “Natural Peanut Butter” varieties that are more oily and soft won’t work as well because of the consistency difference.
- Light Brown Sugar adds moisture and a another layer of flavor.
- White Sugar
- Egg
- Vanilla Extract for another flavor boost
- Chocolate Chips– We like Mini Chips but use your favorite kind!
How to Make the Cookies
In a mixing bowl, combine the peanut butter, light brown sugar and white sugar. Add in the vanilla and the lightly beaten egg, and stir to combine. Then, fold in the chocolate chips!
We scooped one inch mounds of cookie dough onto a parchment lined cookie sheet, spaced about 2 inches apart. We slightly flattened them on top. You can leave them rounded for a thicker cookie if you’d like.
Then, we baked them at 350 F for about 10-12 minutes. You’ll know they are ready when the edges are set and turning golden brown.
Thanks so much for stopping by today! Make sure to check out our other recipes like Gluten Free Peanut Butter Blossoms, Peanut Butter Pie, and Peanut Butter Oatmeal Cookies.
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup crunchy peanut butter (We used JIF) *See Notes
- ½ cup light brown sugar
- ½ cup white sugar
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- ¾ cup Chocolate Chips (we used mini chocolate chips) (Adjust amount up or down to your liking)
Instructions
- In a mixing bowl, combine the peanut butter, light brown sugar, and white sugar. Add the egg and vanilla, stirring until well mixed. Then, fold in the mini chocolate chips.
- Spoon one inch mounds of cookie dough (about a tablespoon) on ungreased or parchment lined cookie sheets. Space them about two inches apart. Slightly press the tops with the back of a spoon.
- Bake at 350 degrees F for 10-12 minutes or until the edges have set and are slightly golden.
- Allow the cookies to cool & set up for five minutes before moving to a cooling rack. This recipe makes approximately 18-20 cookies.
