Flourless Peanut Butter Chocolate Chip Cookies

I eat a lot of cookies.  It’s probably the #1 dessert that I eat.  I pretty much bake cookies every night.  They are just so quick to make and always satisfy that sweet craving {which I have every night after dinner!}.  In fact I made cookies last night and ate 4 of them.  See, I wasn’t lying about how many cookies I bake and eat :).

I have 2 favorite go-to cookies: Healthy Chocolate Chip Cookies {I will show you the recipe soon}, and these Flourless Peanut Butter Chocolate Chip Cookies. 

I can’t count the amount of times I’ve made these cookies.  They are no-doubt the best Peanut Butter Cookie I’ve ever had.  They have all the right qualities of the perfect Peanut Butter and Chocolate Chip Cookie – A crunchy and crumbly texture with a smooth interior, not too overly sweet, and the perfect ratio of peanut butter and chocolate chips. 

And one of the best parts about these cookies is that they couldn’t be more simple and quick.  They have 6 ingredients, plus the chocolate chips, and take no more than 15 minutes to make (including baking time).

Trust me about these cookies – They are the best.  Once you make them, you’ll never go back.  Your search for the perfect Peanut Butter Chocolate Chip Cookie is over.

And bonus: They're Gluten-Free.

Enjoy!

Flourless Peanut Butter Chocolate Chip Cookies

For Printable Recipe, Click here!

Makes: About 24 1-inch Cookies

1 cup Creamy Peanut Butter

½ Cup Brown Sugar

½ cup Sugar

1 Egg

1 teaspoon Baking Soda

1 teaspoon Pure Vanilla Extract

¾ cup Chocolate Chips {Dark, Semi-Sweet, or Milk, whichever you prefer}

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper or silicone mats.  Set aside

In the bowl of a stand mixer, beat together the peanut butter, brown sugar, sugar, egg, baking soda, and vanilla.  Stir in the chocolate chips.

Using a cookie scoop, scoop rounds of cookie dough and place on the prepared baking sheets, leaving 1½ inches between each cookie.  Bake the cookies for 7 minutes and then, using a flat spatula, carefully flatten the cookies until they are a ¼-inch thick.  {Flattening the cookies is only necessary if they don’t flatten themselves.}  Continue the bake the cookies until they have set and start to turn a golden brown, about 2-4 more minutes.

After removing the cookies from the oven, let them cool on the baking sheets for a couple minutes.  Transfer the cookies to a cooling rack to cool completely.  

Serve and enjoy!

These cookies last up to 5 days in a sealed container or bag at room temperature.

Recipe adapted from Divine Baking.