Ok, these are a little healthier than normal cookies. No flour or butter! You should still enjoy them in moderation, but don’t feel guilty if you pop a couple in the oven every now and then You can, of course, bake them all at once, but I find that they don’t keep very well. I prefer to mix them up, patty them into cookie-shapes, and store them in an air-tight container in the fridge until I’m ready to bake them off one or two at a time. Enjoy!
Recipe adapted from the Averie Cooks blog, found here.
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)
In the bowl of a stand mixer, combine peanut butter, brown sugar, egg, and vanilla. Beat on medium-high speed until sugar is no longer grainy (aka, creamed). Scrape down the sides of the bowl as needed. Add the baking soda and beat to incorporate. Add the chocolate and stir until just incorporated, trying not to break up the chocolate chunks.
Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart, and bake for 8 to 10 minutes, or until edges are set and tops are barely set. Do not over-bake! Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard.
Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Serve with a big glass of cold milk!