This is a great recipe to whip out in a pinch when an unexpected cookie craving hits, because it consists entirely of baking staples that can easily be beaten together by hand. Peanut butter that is unsweetened and crunchy is not strictly necessary for these cookies to turn out tasty; it’s just the variety of peanut butter I prefer. No matter if you’re a “choosy Mom” or not, it’s important to let the cookies stand for several minutes before removing from the pan. The lack of flour in this recipe leaves the cookies a bit fragile. However, they will firm up when fully cooled.
1 large egg
3/4 cup (194 grams) unsweetened crunchy peanut butter
1/2 cup (100 grams) brown sugar
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup (3 ounces) chocolate chips
medium (3-quart) mixing bowl
kitchen scale [optional]
measuring cups and spoons
medium (2 tablespoon) cookie scoop
half-sheet (18-inch by 13-inch) baking pan, lined with baking mat
1. Set oven to 350 degrees Fahrenheit. Beat egg in bowl, then add all remaining ingredients—except chocolate chips. Beat until color of dough is an even brown tone.
2. Beat in chocolate chips until they are scattered throughout dough.
3. Scoop a bit of dough, roll into a ball, then place onto prepared pan. Repeat with remaining dough, arranging balls evenly spaced across pan.
4. Press down each ball into a disc, then bake until edges begin to brown—about 10 minutes.
5. Let cookies stand until firm—about 10 minutes—then transfer to rack until cooled completely.
NOTES & TIPS
• If you cannot find a peanut butter brand labeled “no sugar added”, check the ingredients on organic or “natural” brands. Many of those have no sugar—read the list carefully though, to be sure that the sugar has not just been replaced with another sweetener.
• If swapping in creamy peanut butter, these cookies will look identical to chocolate chip cookies. Please take special care to label before serving, so these cookies are not accidentally eaten by someone with a peanut allergy.
• Use a kitchen scale to add the peanut butter directly into the bowl by weight. This method avoids the hassle of getting a sticky ingredient cleanly out of a measuring cup. I also measure the sugar and chocolate chips this way, to skip using measuring cups entirely.
• No cookie scoop? Use a 1/8 cup measuring cup, or scoop by rounded tablespoons.
• A baking mat is not strictly necessary; it just keeps the baking pan clean.
1 dozen (12) cookies