This is one of our all time favorites, because this is a super-easy, super-adaptable recipe. It doubles quite well, too. If you can’t use peanuts, other nut and seed butters work fine. And if you can’t do eggs, egg substitutes have worked well here too.
This recipe is gluten & dairy free and can be corn & soy free. I have made these as brownies as well.
- 1 cup peanut butter (generic store brand works great)
- 1 cup sugar
- 1 egg
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chocolate chips
Preheat oven to 350. Grease cookie sheet or line with parchment paper or silpat.
Use a stand mixer or strong arm and medium sized bowl to cream peanut butter and sugar and egg together. Add salt & baking soda. Mix until well combined. Add the chocolate chips, and mix well.
Use a cookie-scoop or tablespoon to scoop small balls of dough out. Flatten on the cookie sheet. The dough is not really easy to handle, but it will taste great once it’s cooked.
Bake for 10-12 minutes until puffy and golden brown. Let sit on the sheet for a few minutes before (carefully!) removing to cool. These cookies are delicate at first, but as they cool they become more sturdy. yum.