Some time in the last three years, everyone in my generation decided that they’re either gluten-sensitive or lactose intolerant. Some of them probably are. A lot of them are probably hypochondriac hipsters who don’t know what gluten or lactose even is. Anyway, I stumbled across this flour-less, dairy-less recipe for peanut-butter chocolate chip cookies online and it was so weird I just had to try it. Surprisingly, it’s really good.
I found that the dough was incredibly greasy, and that I couldn’t incorporate all of the chocolate chips properly, but the results were really delicious. They’re soft and chewy and delicious, and not as overpoweringly peanut buttery as I would have thought, given that they’re made almost entirely out of peanut butter.
Peanut Butter Chocolate Chip Cookies
Yields: 16 cookies
Prep Time: 10 minutes + 2 hours in the fridge
Cooking Time: 8 minutes baking + 30+ minutes cooling
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces (~1 cup) chocolate chips
- Line two cookie sheets with parchment paper, and clear out some space in your fridge. Do this first, because your hands are going to be really greasy later.
- In a stand mixer with a paddle attachment, mix together the peanut butter, brown sugar, egg, and vanilla until the sugar is fully creamed into the peanut butter (i.e., it’s no longer grainy). I finally got to use the Kitchenaid scraper paddle I got for Christmas, and let me tell you, it works great.
- Add the baking soda and beat to combine.
- Mix in the chocolate chips. I found the best way to do this was with my hands. The dough is really greasy and the chips don’t mix in very well. Do your best.
- Form the dough into 16 balls (about 2 tablespoons each—slightly smaller than a ping pong ball) and put 8 on each cookie sheet, with a couple inches between each. Again, your hands are the best tool for this. Squish the balls down a bit onto the parchment.
- Refrigerate the dough for about two hours. (I stacked my cookie sheets in the fridge to save room.)
- Preheat the oven to 350°F.
- Bake the cookies for 8 minutes, swapping the cookie sheets halfway through. They’ll still be soft, but they’ll firm up as they cool. Let the cookies cool on the cookie sheets for about 10 minutes, then finish cooling them on a wire rack. They’ll be soft and chewy, but solid enough that they don’t fall apart.