FLOURLESS PEANUT BUTTER COOKIES
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.
Provided by Claire Robinson
Categories dessert
Time 20m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Nutrition Facts : Calories 137 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 164 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
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.
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
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
Make and share this Flourless Peanut Butter Chocolate Chip Cookies recipe from Food.com.
Provided by sheepdoc
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Line cookie sheet with parchment paper.
- Stir together everything except chocolate chips.
- Stir in chocolate chips.
- Place rounded tablespoons 2" apart on cookie sheets.
- Bake 12-14 minutes until rounded and lightly brown.
- Cool on cookie sheets 5 minutes then transfer to a wire rack.
Nutrition Facts : Calories 1487.7, Fat 92.6, SaturatedFat 29.2, Cholesterol 93, Sodium 1242.9, Carbohydrate 154.1, Fiber 12.7, Sugar 132.6, Protein 39
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.
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.
ALMOST FLOURLESS CHOCOLATE CHOCOLATE CHIP PEANUT BUTTER COOKIES
This is very similar to my recipe #492715 with the addition of cocoa powder and chocolate chips. The peanut butter taste is very bold. The batter is easy to work with when shaping into cookies. NOTE: I use natural-style creamy peanut butter which usually has a film of oil on top of the jar. I always remove as much of the top layer of oil as possible (and the cookie dough for this recipe is pretty greasy anyway).
Provided by coconutty
Categories Drop Cookies
Time 20m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
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.
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FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE
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Cuisine AmericanTotal Time 24 minsCategory Snack, Dessert
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4.9/5 (238)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 ...
From myrecipes.com
5/5 (1)Total Time 27 minsServings 18Published 2011-10-31
- 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.
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- Combine egg and sugar in a mixing bowl and beat for 2-3 minutes. The mixture should gain volume, thicken and change to a paler brown. Don’t skip this step. Beating the egg activates the proteins that will hold the cookie together and also whips air into the mix to make your cookies lighter.
FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
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- Whisk the egg, brown sugar and baking soda together in a bowl. Make sure to break up any lumps in the sugar so that the mixture is smooth. Stir in the peanut butter and mix until well combined.
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- Take about 1 heaping tablespoon of dough and roll between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets. Flatten slightly or press with a fork.
- Bake the cookies at 350 until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets for 4-5 minutes. Then remove them onto wire racks to cool.
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- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the peanut butter, protein powder, eggs, baking soda, coconut sugar, and chocolate chips until a dough forms
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- Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper to help with clean up later.
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- Stir in the peanut butter, the egg, and the vanilla extract one at a time, mixing well after each addition.
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- Preheat oven to 350 F degrees. Spray a cookie sheet with non-stick cooking spray. Or line with silpat or parchment paper.
- In a medium bowl, with an electric mixer, beat the peanut butter, sweetener, baking soda, and brown sugar until well creamed. Add the egg and vanilla and continue beating until the mixture is smooth.
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From vanillaandbean.com
- 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.
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- In a large bowl, combine the eggs, peanut butter, brown sugar, granulated sugar, and vanilla. Use a rubber spatula or wooden spoon to mix everything together.
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From savoryexperiments.com
- Preheat oven to 350 degrees. In a large bowl, combine peanut butter through vanilla until mixture is smooth. Fold in chocolate chips.
- Line a cookie sheet with parchment paper. Scoop a tablespoon of dough out and roll between your hands to form a ball. Place the balls of cookie dough an inch or two apart on the cookie sheet. Flatten the dough with a fork in a crosshatch pattern.
- Bake 10 minutes, turning the pan front to back halfway through cooking time. The cookies should be lightly golden. Watch carefully, do not over bake. Cool the cookies on the pan. Once cooled, they should lift easily off the parchment paper.
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