If just reading the title of this recipe doesn't make your mouth water, than I do not know what does. Since peanut butter tops my list of favorite foods, these cookies disappeared within seconds after being baked. They are THE best peanut butter cookies I have ever tasted.
Surprisingly, they consist of no flour, no butter, and no white sugar. Too good to be true, right? They melt-in-your mouth, are soft, chewy, and extremely moist. The peanut butter flavor stands out immensely because there is no butter or flour.
Ingredients:
- 1 cup creamy peanut butter
- 1 cup light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 cup dark chocolate chips
Directions:
- To the mixing bowl, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated into the mixture. Stop to scrape down the bowl as necessary.
- Add the baking soda and beat to incorporate.
- Add the chocolate and beat to incorporate; make sure you do not over mix.
- Form two-tablespoon mounds of dough. Place mounds on a large plate, flatten slightly, cover with plastic wrap and refrigerate for at least two hours or up to five days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350 degrees. Line baking sheet with cooking spray. Place mounds on baking sheet about two inches apart and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center.
- Allow cookies to cool for 5 to 10 minutes before removing.
- Enjoy!
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