Peanut Butter and Chocolate Chip Cookies
These puffy peanut butter treasures are utterly oozing with chocolate and big on peanut flavor and made without a spoonful of flour.
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.
Notes
*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.