Tuesday, June 12, 2007

Peanut Butter and Chocolate Chips Cookies


Gluten-Free Peanut Butter and Chocolate Chip Cookies


Ingredients

1 cup peanut butter
3/4 cup sugar
1 large egg, beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips (I use the whole bag)
1/2 cup crushed peanuts

Stir pb, sugar, egg, baking soda, and salt together. Add chocolate chips and peanuts. Roll into small balls and place on ungreased cookie sheet. Bake 350 degrees for 12-14 minutes.

16 comments:

Melony said...

Wow. I'm going to go make some now. These look fabulous.

PTC said...

The 10 I ate for breakfast in the car were fantastic. Now I just need to find a way to have ice cold fresh milk in the car as well.

michelle said...

This is one of my favorite recipes although mine have never looked quite so pretty, I haven't gone that extra mile and rolled them and added more peanuts, great idea!

Betty Jo said...

I didn't realize chocolate chips are GF. What brand do you use? These look delicious, although I'm not much of a peanut butter fan. My hubby loves peanut butter and I want to switch him over to as much GF eating as possible.

wholisticity said...

Great look to this page... beautiful cookies and women. Oh yeah, and a wonderful recipe. Cheers.

Nicole said...

Thanks for this recipe! These were DELICIOUS.

Chelsea Johns said...

I made these this morning to take to a super bowl party tonight. So simple and delicious, thanks!

Chelsea Johns said...

I made these for a super bowl party tonight. They're simple and delicious. Thanks!

Jamie Carbone said...

Just made these and we enjoyed them! Thanks.

Frida Sjöblom said...

Hi! looks delish! just wondering, are these crunchy/crispy in their consistency?

Veronica said...

Could almond butter be substituted for peanut butter?

Miriam Robarts said...

I just made these for a family picnic & they were great!

I followed the suggestion to "use the whole bag" of chocolate chips. Now, I am all for lots of chocolate in my cookies, but they were a little hard to shape, and I ended up with too many chocolate chips after making the first pan-full. Maybe my bag of chocolate chips was bigger than hers? (I used Guittard 63% extra dark chocolate chips.) I used chunky peanut butter instead of adding crushed peanuts, so that may have been what made the difference. That's ok, I will just make some more dough! Next time, I will either try adding more chunky peanut butter, or I’ll start with ¾ to 1 cup of chocolate chips mixed in the dough, and add more on top if there are any empty spots.

I didn't see a yield with this recipe, and since I had the discrepancy with the pb / chocolate, I can't give an accurate measurement, but I would guess about 24 small cookies or 12 medium sized cookies.

@Frida Sjöblom: No, these were not crunchy / crispy in texture when I made them. They were soft & chewy and full of chocolate! (I baked them for 12 min. & they were eaten within a few hours of baking.) You could try baking them longer, but since there is no butter in this recipe, I am guessing that they would end up dry & won't really get a good crispy texture. If you are looking for a crispy cookie, I would use a recipe with butter and melt it instead of just softening it (as most recipes call for). Here's a good reference for the effects of different ingredients in cookies: http://www.handletheheat.com/2013/07/the-ultimate-guide-to-chocolate-chip-cookies.html
If you want to experiment, you could try melting the peanut butter, but I have no idea how that would turn out--especially since these cookies don't have any flour to hold it together. Good luck finding your perfect cookie!

Courtney Schrantz said...

Just made these! So good and soo simple. I used all-natural peanut butter with nuts in it already.

Laura Gfree said...

Mmm yum these look so chunky, just the way i like a cookie. thanks for sharing

Laura Gfree said...

Mmm yum these look so chunky, just the way i like a cookie. thanks for sharing

Bmyownopinion said...

For a low Fodmap diet what do you suggest in lowering the sugar?