No flour, no problem. These puffy little treasures are utterly oozing with chocolate, big on peanut butter flavor and made without a spoonful of flour.
I first discovered these gems a couple of years ago, when finding flour was nearly impossible. Like so many, my Grandmothers maneuvered their way through the shortages and rations during both the depression and World War II. They both loved to bake and dealt with the short supply of sugar and cooking fats. One could dare imagine that all these generations later we would be dealing with similar concerns, including a lack of flour on store shelves.
Luckily flour has returned to our shelves, but even though there’s plenty in my pantry this delicious treat remains a favorite in my kitchen! Creamy peanut butter is mixed with sugar and a whole egg along with baking soda and a pinch of kosher salt plus a splash of pure vanilla extract. Followed by a generous amount of bittersweet chocolate chips folded into to the cookie dough.
It literally takes minutes to stir everything together, then scoop up the dough and they’re off to the oven. This simple list of pantry staples magically transforms into tender, puffed peanut butter cookies loaded with chocolate in every bite.
Easy enough for the novice baker and a perfect cookie for your kids to help you make – no matter how old they are. This might be the easiest, most wonderful cookie you’ve ever made!
Peanut Butter and Chocolate Chip Cookies
¾ cup sugar, extra-fine sugar*, if available
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup creamy peanut butter
1 extra-large egg
1 teaspoon pure vanilla extract
1 cup bittersweet or semi-sweet chocolate chips
*Extra-fine sugar – sometimes known as baker’s sugar – is a finely processed sugar that dissolves quickly. If you can’t find it you can make it by processing traditional granulated sugar in your food processor – but traditional granulated sugar will work in a pinch.
Preheat the oven(s) to 350-degrees. In a small bowl whisk together the sugar, baking soda and salt.
Spoon the peanut butter into a medium mixing bowl, add the egg and the sugar mixture.
Beat on medium speed until blended, about 1 to 2 minutes. Stir in the vanilla extract.
Fold the chocolate chips in by hand, mixing evenly into the cookie dough.
Using a small ice cream scoop or spoon, gather up 1” rounds of dough. Place the rounds of cookie dough on baking sheets lined with a Silpat liner or with parchment paper. Leave about 2” to 3” between cookies.
Bake the cookies in a 350-degree oven for 12 to 13 minutes or until lightly golden.
Let the cookies cool slightly on the baking sheets, about 5 minutes then cool completely on a wire rack. Make about 24 to 28 cookies.
Peanut Butter and Chocolate Chip Cookies
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- ¾ cup sugar, extra-fine sugar*, if available
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup creamy peanut butter
- 1 extra-large egg
- 1 teaspoon pure vanilla extract
- 1 cup bittersweet or semi-sweet chocolate chips
Instructions
- In a small bowl whisk together the sugar, baking soda and salt.
- Spoon the peanut butter into a medium mixing bowl, add the egg and the sugar mixture.
- Beat on medium speed until blended, about 1 to 2 minutes. Stir in the vanilla extract.
- Fold the chocolate chips in by hand, mixing evenly into the cookie dough.
- Using a small ice cream scoop or spoon, gather up 1” rounds of dough.
- Place the rounds of cookie dough on baking sheets lined with a Silpat liner or with parchment paper. Leave about 2” to 3” between cookies.
- Bake the cookies in a 350-degree oven for 12 to 13 minutes or until lightly golden.
- Let the cookies cool slightly on the baking sheets, about 5 minutes then cool completely on a wire rack.
