There are basically 2 paradoxical things going on in my life right now. It is 105 degrees outside (although there’s supposed to be a high of 91 on Saturday! And it might rain! RAIN! I can’t even imagine), and college football starts tomorrow. College football means that it is supposed to be almost fall, but here in Texas I am convinced such a thing does not exist.
But the next day, and then the day after that, these cookies transformed in their little plastic container. They became solid and sure of themselves, peanut buttery and sweet in just the perfect way. They are soft without being too chewy and have the perfect amount of crumble. The baking soda helps to give them substance and rise. And they are some of the fastest cookies I have ever made. I bet that you have all of the ingredients in your kitchen right now. These are perfect if you have a few minutes today and need something for tomorrow. Not so much if you want fresh baked cookies. But I think we all have recipes to solve that problem.
Flourless Peanut Butter and Chocolate Chip Cookies
adapted from Southern Living Magazine, December 2010
Prep Time: 10 minutes
Bake Time: 14 minutes
Makes: 1 1/2 to 2 dozen
1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees Fahrenheit. Line cookie sheet(s) with parchment paper.
2. In a medium sized bowl, stir together peanut butter, sugar, the egg, baking soda, and salt. Add chocolate chips, stirring them gently in.
3. Using a tablespoon (or small ice cream/cookie scoop) scoop and drop dough onto the parchment lined baking sheet, placing cookies two inches apart. If necessary, spray your scoop with non-stick cooking spray so that the dough releases easily.
4. Bake until cookies are puffed and lightly browned, 12-14 minutes. Cool on baking sheets for 5 minutes, and then transfer cookies to wire racks to finish cooling. Serve at room temperature.