My love for all things chocolate and peanut butter goes without saying. The two best combinations to be found in any dessert and/or cookie. This recipe is actually gluten-free (we have no GF allergies in our house), but they are honestly the best cookies on earth in my humble opinion.
With just a few ingredients most have on hand, you have yourself a beautiful, darling little cookie that pairs well with a cold glass of milk. They are a little fragile, as there is no butter or flour in them. The trick to keeping them together after baking is to let them sit AT LEAST five minutes on cookie sheet before transferring to rack. Otherwise you will have a crumbly mess.
Ok, off to pour myself a glass of milk, and devour nibble ever-so-daintily on a couple, or three.
Slainté!
- 2 cups peanut butter (creamy)
- 2 eggs
- 2 cups white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 tsp pure vanilla extract*
- Preheat oven to 350
- Mix all ingredients together with mixer, adding chocolate chips last by hand
- Drop by slightly rounded teaspoonfuls onto parchment paper- lined cookie sheet. Feel free to flatten, if that's how you like your peanut butter cookies. I like mine chunky
- Bake 15-17 minutes, until edges are browned
- Let cool on cookie sheet for at least five minutes, then transfer to wire rack
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