Let me preface this post by saying I found a wonderful recipe for peanut butter cookies that used only peanut butter and no flour (making them gluten free), but in my opinion, they didn’t hold together like a good cookie should. So I baked several versions of that cookie until I found the perfect peanut butter:flour ratio that gives you a soft, chewy cookie that is reminiscent of a certain peanut butter cup many of us know and love… 😉
3/4 C. Peanut butter
1/4 C. Flour
1/2 C. Brown sugar
1 tsp. Vanilla
1 large egg
1/2 tsp. Baking soda
6 oz. semi-sweet chocolate chips (Mini seem to spread more evenly however regular are just as tasty)
1. Pre-heat oven to 350.
2. In a stand mixer (or large bowl with a strong wooden or plastic spoon), add the peanut butter, flour, brown sugar and baking soda and mix until combined.
3. Add the egg and vanilla and stir until mixture is well combined.
4. Fold in chocolate chips and allow dough to chill for 15-30 minutes (the longer you chill, the less the cookies will spread in the oven. These can be chilled overnight but I’m always too anxious to bake them).
5. Place rounded spoonfuls of cookie dough on a cookie sheet (since these have peanut butter, I don’t grease my cookie sheet so they don’t get oily and spread too thin) and bake for 9-10 minutes.
6. Allow cookies to cool about 10 minutes on the cookie sheet, then move to a cooling rack or plate to finish coolingz Enjoy!