Flourlesspeanutbutterandchocolatechipcookies Recipes

Steps:

• Preheat oven to 350* and grease cookie sheets.
• Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
• Bake until puffed and a golden pale, about 10 minutes.
• Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
• May be kept in air tight container at room temperature for 5 days.
• Makes about 2 dozen cookies.

Steps:

• Heat oven to 350 degrees.
• Mix peanut butter and sugar until creamy.
• Beat egg and add baking soda.
• Add egg mixture to peanut butter mixture. Mix well.
• Drop by teaspoonfuls onto ungreased baking sheet, 2" apart.
• Dip a fork in sugar and make a criss-cross pattern on the cookies.
• Bake until slightly browned, but still soft to the touch, about 10 minutes.
• Let cool on cookie sheet for 2 minutes.
• Transfer to wire rack until cooled.

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.

Steps:

• Heat oven to 350ºF. Beat peanut butter, sugar, eggs and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended. Stir in chopped peanuts.
• Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets. Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden. Cool 5 minutes on baking sheet; remove to wire racks to cool completely.
• Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.

Steps:

• Preheat oven to 350 degrees F. In medium size bowl, beat together the peanut butter, brown sugar, egg and baking soda until the mixture is smooth and well blended.
• Drop the dough by slightly rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart.
• Bake one baking sheet at a time until the cookies are slightly golden but still soft to touch, about 10 minutes.
• Let the cookies cool on the baking sheet on a wire rack for about 5 minutes. Then transfer the cookies to the wire rack. Let cool completely.

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.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

Steps:

• preheat oven to 350.
• cream butter, peanut butter, and sugars in a mixing bowl.
• add eggs one at at time, beating each well.
• beat in baking soda, honey, and vanilla.
• combine oats, m&m's, chips, and peanuts in a separate bowl.
• stir oat mixture into wet ingredients.
• drop tablespoon sized balls of dough onto a cookie sheet about 2 inches apart. (you may want to flatten them slightly with your palm for a more uniform shape).
• bake for 10 minutes, or until lightly browned.
• let cool for 1 minute, then transfer to a wire rack.

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 350.
• mix peanut butter with sugar.
• beat egg and add baking soda and vanilla to it.
• add eggs to peanut butter.
• drop teaspoon size cookies on ungreased baking sheet.
• bake 10-12 min.
• let cool at least 3 min.