Flourless Peanut Butter & Chocolate Chip Cookies

5 Apr

Anyone who knows us knows we like to bake. And for me, cookies are my weakness…so are cakes…and chocolates…and…well…anything sweet really, but a good cookie really makes my day.  So needless to say, it was only a matter of time before I found this recipe for Peanut Butter & Chocolate Chip Cookies from South Carolina Living Magazine’s website.

Here’s the original recipe, as it was submitted & published to South Carolina Living Magazine by MariLou Straight, which has now become an easy go to for a quick dessert.  Since last week’s recipe was a bit of a time investment, we wanted to post one that you could do on the fly, plus, most of the ingredients needed are what you probably have in the pantry already. From start to finish, you can have freshly baked cookies in a half hour.

Peanut Butter & Chocolate Chip Cookies

Pretty Little Dishes Peanut Butter & Chocolate Chip Cookies

{Kristen’s take}

Who doesn’t love fresh out of the oven cookies? And to make it more exciting, if you also like peanut butter this recipe is definitely for you!  I even had people who told me they don’t like peanut butter cookies telling me how great these were!   This recipe has become a staple in my home.  It really is quick, easy, delicious…and makes our home smell delightful.

{Gina’s take}

I follow the recipe really closely too, but since there are just the two of us, I will often ½ the ingredients, with the exception of the egg.  Regardless, I use 1 entire egg for both the ½ recipe and whole.  I have also experimented with chunky peanut butter in the past, which works ok, but the creamy seems to make a better textured cookie.  As for the chocolate chips – I use the Ghirardelli Bittersweet Chocolate Chips (60%) as I find the higher quality dark chocolates to work best in cookie recipes.  To mix the ingredients, I find it simplest to just use my hands – messy – but effective.  I’ll let them cool for 10 minutes to firm up before diving in.

{Pretty Little Sisterly Tip}

To make a prettier cookie, roll the cookie in to a ball, split it in half, then stack the cookie halves with one split end down, and the other split end facing up.

Here is the recipe from SC Living Magazine incorporating Gina’s modifications…

4.5 from 2 reviews
Flourless Peanut Butter & Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ teaspoon baking soda
  • 1 cup Ghirardelli Bittersweet Chocolate Chips (60%)
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl, stir together peanut butter, sugar, egg and baking soda until blended.
  3. Stir in or mix by hand chocolate morsels.
  4. Drop 1Tbsp of dough, 2 inches apart, onto baking sheet lined with parchment paper - or I typically use aluminum foil.
  5. Bake 12–14 minutes.
  6. Allow to cool on baking sheet for 10 minutes & serve.

 

13 Responses to “Flourless Peanut Butter & Chocolate Chip Cookies”

  1. Rosie @ Blueberry Kitchen April 21, 2013 at 10:24 pm #

    These are the sweetest looking cookies, they sound so good too!

    • Pretty Little Dishes April 22, 2013 at 2:17 pm #

      hey rosie – if you end up giving them a try, let us know what you think!
      – gina

  2. Mike @ webakecookies.com April 24, 2013 at 4:15 am #

    Flourless…Wow..times are a changing. The look very good. I wonder what the texture will be like? I think I will cut ingredients in half and give a small batch a try one day. Thanks for sharing!

    • Pretty Little Dishes April 24, 2013 at 2:17 pm #

      hey mike – i always go the 1/2 batch route myself…let us know how it goes!
      – gina

  3. Emily April 25, 2013 at 12:25 am #

    These look great! Do you think they would freeze well?

    • Pretty Little Dishes April 25, 2013 at 4:50 pm #

      hi emily! you know, i’ve never tried to freeze these or other peanut butter goodness recipes. to exercise self control (because i’ll eat all of them no matter how many i make to my husband’s amazement), i always scale my batch down to a 1/2 batch. if you do try, let us know how it turns out!
      – gina

  4. patricia April 28, 2013 at 3:16 pm #

    Eating them as we speak, they were amazing and super easy. loved them!

  5. kathy shute August 6, 2013 at 1:30 pm #

    theses are YUMMY!!!!

  6. Yesenia Ferguson September 9, 2013 at 2:08 pm #

    Any idea on a better substitute to sugar? Just wondering if maple syrup or honey would work.

    • Pretty Little Dishes September 9, 2013 at 3:31 pm #

      hi Yesenia! i don’t think substituting maple syrup or honey alone would work (i’d personally go with amber agave). you’d have to do something with all that liquid…so you’d have to tinker with adding something that could absorb it. i haven’t tried it, but maybe peanut flour could work to keep it true to the ‘flourless’ and not change the taste? if you tackle this one, let me know how it goes…i’d be happy to feature a little ‘how to’ for making a low sugar/sugar free option!
      xo
      gina

  7. Virginia Mabry September 16, 2013 at 10:47 pm #

    I loved making and eating these cookies! Unfortunately, Gray did not like them. I would make them again and half the recipe.

    • Pretty Little Dishes September 16, 2013 at 11:00 pm #

      hi mae! hmmm…that seems very ungray like to not like a cookie! when you 1/2 it, just use a tiny egg otherwise they will spread out a lot…or whisk the egg and try your best to use a 1/2 an egg. glad you liked them!
      xoxo

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