With finals fast approaching, I needed a pick-me-up. There’s nothing better than these Flourless Peanut Butter Chocolate Chip Cookies.
I love the simplicity of flourless cookies made from peanut butter, particularly in the middle of studying.
It’s crazy to think my fall semester is nearly over. I just finished registering for the spring semester. As of now, I will have four day weekends .
Still, Christmas break can’t come soon enough. I’m excited to have extra time to work on my blog and relax from the busy semester. I may have ‘bit off more than I can chew’ taking more than the maximum permitted courses and working two jobs. Despite the stress, I’ve had numerous opportunities come my way just in the past two months.
I made a batch of these over Thanksgiving as part of our seemingly endless dessert spread and everyone loved them. I also made these Flourless Smores cookies.
Pro Tip: make these into an ice cream sandwich with peppermint ice cream in the middle.
- 2 eggs
- 1 cup packed brown sugar
- 2 cups of peanut butter
- 2 teaspoons of baking soda
- 1.5 cups of chocolate chips*
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk the egg, brown sugar and baking soda together. Be sure there aren't clumps of brown sugar in the mixture.
- Stir in the peanut butter and mix until well combined.
- Fold in the chocolate chips.
- Scoop onto the baking sheet. Flatten the cookies slightly.**
- Bake for 8-10 minutes until puffed. The edges will start to turn golden and they will still be soft. They will firm when they cool.
- Let the cookies cool for 10 minutes before transferring to a wire rack.
**The cookies don't really spread