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Flourless Peanut Butter and Chocolate Chip Cookies

4.3

(349)

A couple of the best convenience foods of the century undoubtedly are peanut butter (introduced at the 1904 St. Louis World's Fair) and chocolate chips (first sold by Nestle; in 1939). Separately, they are the basis of two of the nation's favorite cookies. Together, the ingredients are an unbeatable team.

Recipe information

  • Yield

    Makes about 24 cookies

Ingredients

1 cup super chunky peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips (about 6 ounces)

Preparation

  1. Step 1

    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.

    Step 2

    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.

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