EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
EASY, CHEWY FLOURLESS PEANUT BUTTER COOKIES
This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.
Provided by Tamara B
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
- Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
- Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 23 g, Cholesterol 15.5 mg, Fat 13.3 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 3.6 g, Sodium 159.5 mg, Sugar 20.1 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
The easiest chocolate chip cookie recipe ever! Grab a bowl and stir together the dough for these soft, chewy, and decadent cookies in just a couple of minutes.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix together the peanut butter, brown sugar, baking soda, kosher salt, eggs, and vanilla with a sturdy wooden spoon until all of the ingredients are very well incorporated. Stir in the chocolate chips. Dough will be very stiff.
- Scoop dough in 1.5 tablespoon increments (I use a cookie scoop) and drop on prepared baking sheet. Flatten slightly with fingers.
- Bake for 9-10 minutes, until cookies are puffed and beginning to turn golden around the edges.
- Remove from oven and let sit for about 5 minutes to cool and set up. The cookies will deflate slightly while cooling. Transfer to a wire rack to cool completely.
- Cookies keep in an airtight container at room temperature for 3 - 4 days.
FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Nut Bake Kid-Friendly Fall Bon Appétit Small Plates
Yield Makes about 24 cookies
Number Of Ingredients 6
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.
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FLOURLESS PEANUT BUTTER OATMEAL CHOCOLATE CHIP …
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4.9/5 (194)Calories 178 per servingCategory Cookie, Dairy Free, Dessert, Gluten Free
- In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that's okay, they will still be delicious!
FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES …
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- Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper to help with clean up later.
- In a medium-sized bowl, stir together the granulated sugar, the brown sugar, the salt, and the baking soda.
- Stir in the peanut butter, the egg, and the vanilla extract one at a time, mixing well after each addition.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE ...
From everydayeasyeats.com
5/5 (6)Category DessertCuisine AmericanCalories 82 per serving
- In a medium bowl, mix together the peanut butter, sugar, and egg until smooth. Stir in the chocolate chips.
- Shape the dough into balls, containing about a tablespoon of dough each, and place on the prepared baking sheet. Push the top of the dough to flatten just slightly.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES - CHEF …
From chefsavvy.com
5/5 (1)Total Time 17 minsCategory DessertCalories 123 per serving
- Preheat oven to 350 degrees. Line baking sheets with a silicon baking mat or parchment paper.
- In a large bowl add peanut butter, both sugars, egg, salt, vanilla and baking soda until combined.
- Drop by rounded tablespoon onto the prepared baking sheets and space them 2 inches apart. Press down each cookie with your hand to flatten slightly.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES | KING ...
From kingarthurbaking.com
4.9/5 (236)Total Time 18 minsServings 18Calories 150 per serving
- Preheat your oven to 350°F., Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended., Add the egg and vanilla, and blend on low-medium speed until incorporated., Stir in the chocolate chips., Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly., Bake the cookies for 8 to 10 minutes.
- The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE
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FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES | …
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FLOURLESS CHOCOLATE PEANUT BUTTER COOKIES
From twopeasandtheirpod.com
5/5 (2)Total Time 25 minsEstimated Reading Time 4 mins
- Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In the bowl of a stand mixer, beat the peanut butter and sugar together until creamy and smooth. Add in the egg and vanilla extract. Mix until well combined.
- Add the baking soda, salt, and cocoa powder. Mix until just combined. Stir in the milk and mix until combined. Stir in chocolate chips. The dough will be a little crumbly and that is ok. It will press together when you form the balls.
- Form the cookies into balls, pressing the dough together, about 1 1/2 tablespoons of dough per cookie. Place the cookies onto prepared baking sheet, about 2 inches apart. Gently press down on the dough mounds with the palm of your hand to flatten. Bake for 10-12 minutes. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
FLOURLESS PEANUT BUTTER-CHOCOLATE CHIP COOKIES RECIPE ...
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5/5 (1)Total Time 27 minsServings 18
- Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels.
- Bake at 350° for 12 minutes or until puffed and golden. (Cookies will be soft in the center.) Cool cookies on baking sheet 5 minutes. Remove to a wire rack.
- Flourless Peanutty-Peanut Butter Cookies: Substitute 1 cup coarsely chopped lightly salted peanuts for milk chocolate morsels. Proceed with recipe as directed.
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Ratings 9Category DessertCuisine AmericanTotal Time 18 mins
- Mix ingredients: Preheat oven to 350F. Stir together coconut sugar, peanut butter, vanilla, and baking soda together. Then mix add egg and chocolate chips.
- Line sheet pan: spread sheet pan with parchment paper. Then use a cookie scoop to measure dough. Arrange on to pan - if using cookie scoop you will not need to roll or press dough balls down to spread - the cookies will spread naturally. If you do not have a cookie scoop, measure 2 Tablespoons of dough and roll into ball, then lay on sheet pan and lightly press down ball with hand.
- Bake: Pop cookies in oven and bake for 8-10 minutes. For a softer, chewy cookie bake for 8 minutes. Then cool for 5-10 minutes before enjoying.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES | JULIE BLANNER
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5/5 (1)Total Time 16 minsCategory DessertCalories 111 per serving
- In a large mixing bowl, combine peanut butter, sugar and egg. Add salt, vanilla and baking soda.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES (VEGAN ...
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5/5 (3)Total Time 20 minsCategory DessertCalories 157 per serving
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- Leave the dough in the bowl and place the bowl into the fridge to chill for 30 minutes. While the dough is chilling, preheat the oven to 350F and line a baking sheet with parchment paper.
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From vanillaandbean.com
5/5 (6)Total Time 20 minsCategory DessertCalories 143 per serving
- In a medium bowl add the sugar and eggs. Whisk together until the mixture is smooth and the ingredients are incorporated. Add the vanilla and salt, stir.
- If the peanut butter is difficult to stir because it is so thick, gently warm it in its jar in a pan of warm water or give it about 30 seconds in a microwave. This will soften the peanut butter and make it easier to incorporate. Add the peanut butter to the egg mixture and whisk, eventually switching to a spoon, until the ingredients are incorporated. The batter will be thick. Add the chocolate chips and stir until the chips are evenly distributed.
- Scoop with a small cookie scoop (about 1.5 Tbs each) and place it on a sheet pan. Leave about 2" (5cm) between each cookie (if freezing the cookies, see *note below). Refrigerate the cookies for about 15 minutes before baking to keep them perfectly mounded. (Kathryne says if you're in a hurry, skip chilling).
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES - I AM BAKER
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5/5 (2)Total Time 1 hr 18 minsCategory Dessert, SnackCalories 273 per serving
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- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
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