Almost Flourless Chocolate Chocolate Chip Peanut Butter Cookies Recipes

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.

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.

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

Steps:

• Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter and sugar until well combined.
• Add vanilla, then add eggs one at a time, beating after each to combine well.
• Mix dry ingredients in a bowl, add to peanut butter mixture.
• Add chocolate chips.
• Chill the dough briefly if you have time. It is easier to shape than other doughs if not chilled, but I prefer to work with chilled dough.
• Spoon about 1.5 tablespoons of mixture about 1 inch apart onto ungreased cookie sheets. Flatten each cookie slightly.
• Bake about 9-10 minutes or til done, rotating the pans once after about 4 or 5 minutes.
• You can't tell how brown the bottoms are getting because the batter is dark brown, but you should be able to smell the cookies baking (without opening the oven door) for a couple of minutes before they are done.
• Let cool on racks.

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.

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.