I think these peanut butter chocolate chip cookies are my new go-to cookie recipe. Mr. Ninj says they taste like a smooshed, baked peanut butter cup.
I firmly believe that everyone needs a quick and easy, go-to cookie recipe, whether for whipping up a late-day treat for yourself or baking some last-minute goodies for the school party your kid forgot to mention until the night before -- and every other situation in between.
The key is that the cookies have to be wicked good but also wicked easy. These peanut butter chocolate chip cookies are both (I mean, come on: "smooshed, baked peanut butter cup" -- you know it's gonna be good).
I can't tell you how many times I have already made this recipe over the past few months. It's a cray cray number and yet we're still not sick of them. Now that's a good cookie!
Oh yeah, and did I mention they're gluten-free? And not in a substitute-gluten-free-flour-for-regular-flour way -- they are truly grain-free, so you don't even have to worry about the recipient's gluten sensitivity if you gift them to someone.
Speaking of gifting these peanut butter chocolate chip cookies, that's just what I did with the last batch. This is my first month participating in a little blogger group called The Leftovers Club. It's a fun idea -- each month, each of us in the group does a one-on-one food swap with another food blogger, and then we all share our recipes with each other -- and with you -- on the same day.
This month, I received a yummy jar of pistachio goji berry granola from Marie of Little Kichie and, in exchange, I sent her a batch of these peanut butter chocolate chip cookies. (I've been using her granola on my salads -- you can get the recipe in the link roundup at the bottom of this post.)
But back to the recipe. Let's talk easy: how does one bowl sound for making these bad boys? And no powered equipment is required other than your powerhouse arm for stirring.
One more bonus: the recipe makes exactly 20 cookies, which can be baked on one single tray in only 10 minutes, so there's no guess work involved in how big a scoop of batter you should use for each cookie.
Yeah, you're welcome.
Enjoy the cookies -- and be sure to check out all the other delicious recipes from the entire Leftovers Club below.
Peanut Butter Chocolate Chip Cookies (Gluten-Free)Barely adapted from Cooking Light
1/4 teaspoon salt
1 egg white
1 cup chunky natural peanut butter
1/3 cup white sugar
1/4 cup packed light brown sugar
1/3 cup semisweet chocolate mini chips (regular chips are a bit too large for this cookie)
Preheat the oven to 375 degrees.
In a bowl, whisk together the salt and egg white until nice and frothy. Add all the remaining ingredients and stir until combined (a rubber spatula is great for this) .
Drop the dough into 20 portions on a parchment-lined baking sheet. Use a fork, first vertically then horizontally, to flatten each cookie, making a crisscross pattern on top. Bake for 10-11 minutes or until edges are just browned. Cool completely on a wire rack.