Flourless Peanut Butter Chocolate Chip Cookies Recipes

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:

• 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:

• 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. 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.