5 Ingredient Flourless Peanut Butter Chocolate Chip Cookies Food

5-INGREDIENT FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Heat oven to 350 F. Line a cookie sheet with parchment paper or a baking mat.
• Combine egg and sugar in a mixing bowl and beat for 2-3 minutes. The mixture should gain volume, thicken and change to a paler brown. Don't skip this step. Beating the egg activates the proteins that will hold the cookie together and also whips air into the mix to make your cookies lighter.
• After beating, add vanilla, baking soda, peanut butter and chocolate chips, if you are using.
• Beat together just until mixed, 10-20 seconds at most.
• If using honey - the dough needs to be refrigerated overnight, or in the freezer for a few hours, but as long as it's chilled firm they come out great.
• To make 12 large cookies, drop the dough by round tablespoons, or use a one-tablespoon, medium cookie scoop. The whole dozen will fit on a standard sheet.
• Peanut butter cookies will not flatten completely on their own. Take a flat-bottomed cup and press them down. If you do it before putting them in the oven, they will have a very smooth top, so criss-cross a fork design along the top. If you like a more natural look to your cookies, press the tops down as soon as you remove them from the oven.
• Bake 9-11 minutes, or until the edges just start to brown. They're very soft right out of the oven, let them set for a few minutes before moving to a cooling rack.

FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
• Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

ALMOST FLOURLESS CHOCOLATE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter and sugar until well combined.
• Add vanilla, then add eggs one at a time, beating after each to combine well.
• Mix dry ingredients in a bowl, add to peanut butter mixture.
• Add chocolate chips.
• Chill the dough briefly if you have time. It is easier to shape than other doughs if not chilled, but I prefer to work with chilled dough.
• Spoon about 1.5 tablespoons of mixture about 1 inch apart onto ungreased cookie sheets. Flatten each cookie slightly.
• Bake about 9-10 minutes or til done, rotating the pans once after about 4 or 5 minutes.
• You can't tell how brown the bottoms are getting because the batter is dark brown, but you should be able to smell the cookies baking (without opening the oven door) for a couple of minutes before they are done.
• Let cool on racks.