I would not go so far as to say that these are the ultimate peanut butter cookie, but flavor-wise, these would be very, very close. Though I do enjoy the traditional recipe and the crunchiness of the PBJ version, there is nothing to take away from the peanut butter flavor of these cookies.
The recipe is from and issue of Everyday Food that I have had for ages now, waiting for the perfect opportunity to make them. I originally took note of the recipe because of its simplicity. It’s a good choice for people who do not bake or only have experience baking prepackaged doughs, since there is no risk of doing anything like over-mixing. The single ingredient that might not be in the cupboard of a non-baker is baking soda, and if they don’t have it, they can spend the $0.99 to buy a box.
The cookies are flourless, held together with an egg and sugar. They bake into a tender, crumbly cookie that melts into your mouth but is difficult to eat while driving, on account of the number of crumbs that will end up on your shirt. And, of course, how could you go wrong with chocolate chips? Peanut butter and chocolate are a natural pairing, rich and addictive. The original recipe called for adding some peanuts, as well, but I felt that big pieces of peanut would overwhelm the texture of the cookie and I think that I was right. Once again, I used the Milk Chocolate and Caramel Swirl Chips, but regular chocolate chips are an excellent, more classic choice here. Personally, I would opt for using milk chocolate chips if you can find them, rather than dark chocolate in these.
Flourless Peanut Butter Cookies
(originally from Everyday Food)
1 cup smooth peanut butter (I used a national brand)
3/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract (optional)
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.
Bake for about 10-13 minutes at 350 F, until golden brown at the edges.
Cool on pan before removing to wire rack to cool completely.
Makes 2 dozen.