My friend Kristin has made these many times for various parties and gatherings and I am huge fan – I just knew I needed the recipe and to make these for other friends. This may be the simplest recipe you’ve ever made! It’s hard to imagine that so few ingredients can create such perfection in a cookie; so if you like peanut butter, chocolate, and are living flour- and dairy-free, then this recipe is a must-try! Doubles beautifully. This recipe doesn’t work as well with natural peanut butter as with standard store-bought. The result, when tested, was a dryer, more crumbly cookie.
From King Arthur Flour
Yields 18 cookies
1 Cup peanut butter, creamy
3/4 Cups sugar, light brown, packed
1/2 tsp baking soda
1 Pinch salt, table
1 Large egg, whole
1 tsp extract, vanilla
1/2 Cup chocolate chips, semisweet
KitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
Parchment Paper Sheets – 12 × 16½
OXO Good Grips Medium Cooke Scoop
Preheat your oven to 350.
Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.
Add the egg and vanilla, and blend on low-medium speed until incorporated.
Stir in the chocolate chips.
Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly.
Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.