Flourless Peanut Butter Chocolate Cookies

By tinathorn

Uber peanut buttery. Undeniably delicious. Chewy soft. Thick and full of flavor. Enjoy with milk, tea, or coffee. Keep leftovers wrapped, airtight. Yum!

Ingredients

• 2 cups creamy peanut butter (I use Skippy Naturals, with 3g sugar)
• 2 large eggs, lightly beaten
• 1/2 cup dark brown sugar, loosely packed
• 1/2 cup granulated sugar
• 2 teaspoons baking soda (Arm & Hammer or other GF brand)
• 2 cups real milk chocolate chips

Preparation

Step 1

Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.

Place all ingredients in a large bowl, except for chocolate chips. Mix with hand mixer until fully incorporated. Stir in the chocolate chips.

Form heaping 1 tablespoon sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart.

Bake 8 minutes. They should be slightly under baked; they’ll set up nicely as they cool.

Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.

Note: If your peanut butter is unsweetened, you can add more sugar as needed. My favorite peanut butter is lightly sweetened already.