These cookies are AMAZINGLY super moist with a rich peanut butter flavor and a soft crunchy texture to them that crumbles in your mouth with every bite. And, when you add the dark chocolate chips to this recipe, it’s like eating a peanut butter cup in a cookie! They are so light and delicious! Everyone will love them! … and, believe me – you can’t eat just one. Try these peanut butter and chocolate chip cookies with a glass of milk or coffee, and…. Mmm.. you’ll LOVE them!!
Everyone has been asking Liz for this recipe for years, and we are delighted to share it with you! A simple recipe with only a few ingredients and a few minutes to make! And, they are Gluten- Free!
Here’s a Tip: Double this recipe, bake and freeze them in trays, they stay fresh up to one month. Place cookies into small jars and tie ribbons around the jars. They make pretty little gifts! Great as a quick protein snack in the afternoon. Enjoy!
- 1 cup of chunky peanut butter
- 3/4 cup sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 large egg
- 1 cup of dark chocolate chips
- 1/2 cup of unsalted peanuts
Preheat oven 350 degrees.
In a large mixing bowl , combine peanut butter, sugar, baking soda, salt and egg with a spoon.
Mix in peanuts and chocolate chips.
Drop by teaspoons onto baking sheets lined with parchment paper.
Bake for 10-12 minutes. Remove and cool completely. Store in air-tight containers.
Yields: about 16 Cookies