There are a lot of recipes for almost all types of cookies. This is particularly true for peanut butter cookies. Some recipes use flour; some don’t. Some use leavening; some don’t. I’ve tried a number of different recipes. I have tried to collect my notes on what I like and what I don’t here.
EatingWell Peanut Butter Chocolate Chip
This first recipe is from EatingWell. It is very rich, almost like a peanut butter cup. Maybe too rich for a cookie. The recipe says they get 30 cookies out of this recipe. That is nonsense. I get a dozen. I think that makes the nutrition information look better, but they would be doll-sized cookies.
Ingredients
- 1 large egg
- ¼ teaspoon salt
- 1 cup smooth natural peanut butter
- ½ cup light brown sugar
- ⅓ cup semisweet chocolate chips
Directions
- Position rack in middle of oven; preheat to 375 degrees F. Line a baking sheets with parchment paper. Whisk egg and salt in a medium bowl. Stir in peanut butter, brown sugar and chocolate chips until combined. Place slightly rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
- Use a fork to flatten each cookie to a 1 3/4-inch diameter by gently pressing in a crisscross pattern. Bake the cookies one sheet at a time until just set, 8 to 10 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining cookies.
Notes
Other Recipes to Try
These are all pretty similar to the EatingWell and use no flour:
Alton Brown – Adds baking soda
Ovenly – Uses a 1-1 sugar to peanut butter ratio
And some flour based ones:
Sally’s Baking – I’ve made this in the past, but can’t say I remember how they came out.
