Nostalgic Peanut Butter Chocolate Chip Cookies
Do you remember the made from scratch cafeteria cookies with the signature crisscross fork marks? If you're ready for a batch, here is a quick and easy solution to end your cravings. You can go old-school with crisscross fork marks, or use a meat mallet for a fun pattern. This recipe has an added bonus, it is flourless making it a great gluten-free treat.
Flourless Peanut Butter Chocolate Chip Cookies
Servings: Make 3 1/2 dozen bite size cookies or 20 regular size cookies
1 1/2 cups (12 ounces) creamy peanut butter
1 cup sugar, plus 1/2 cup for dipping the dough balls (if not using large sprinkling sugar below)
1 egg
1 teaspoon baking soda
1/3 cup mini chocolate chips
1 cup large sprinkling sugar for dipping dough balls
1. Preheat oven to 350° F. Line a baking sheet with a silicone mat.
2. In a large bowl mix the peanut butter, sugar, egg and baking soda until combined. Add the chocolate chips and mix until combined.
3. Fill a shallow bowl with 1/2 cup of sugar for dipping the dough balls. I like to use the larger granules of sprinkling sugar for the top of the cookies.
4. Depending on the size of your cookie scoop, scoop the dough into bite size (1 Tablespoon) or regular size (2 Tablespoons) dough balls. Dip the top half of each dough ball in the sugar. Place on a baking sheet with the sugar coated side up, about 2 inches apart. Using the tines of a fork or a meat mallet, flatten the dough ball by pressing a criss cross pattern on the top.
5. Bake until the bottom is lightly brown, 10-12 minutes for bite size cookies and 12-15 minutes for regular size cookies. Cool in the pan for 5 minutes before transferring to a cooling rack. Store in an airtight container for up to a week.
