Purple Hoodie Chick came over after school yesterday. My son (her boyfriend) had track practice so she had two hours to kill before he got home. What to do with the time? Make cookies, of course! We couldn't decide between chocolate chip cookies and peanut butter cookies, so we made both. She made the chocolate chip cookies and I made peanut butter chocolate chip cookies. We couldn't get my daughter interested in helping or we might have made three varieties. Yes, I know, that's a lot of cookies, but it's not unusual to have a house full of teenagers at my house on the weekends.
The cookies I made are a little different from the norm because they are flourless. They are super fast and easy to make and don't require refrigerating the dough before baking. I got about 1 1/2 dozen cookies out of a single batch, but this recipe doubles well if you want more.

Preheat oven to 350 degrees. Combine first 5 ingredients in medium bowl, and beat with electric mixer until well blended. Mix in chocolate chips. Form heaping tablespoons of dough into balls and place on ungreased baking sheet, spacing them about 2 inches apart.
Bake until cookies are puffed and golden, but not completely set, about 10-12 minutes. Cool on baking sheets for 10-15 minutes. They are very delicate when warm and will crumble if you try to remove them before they have cooled.
The cookies I made are a little different from the norm because they are flourless. They are super fast and easy to make and don't require refrigerating the dough before baking. I got about 1 1/2 dozen cookies out of a single batch, but this recipe doubles well if you want more.
Flourless Peanut Butter Chocolate Chip Cookies

- 1 cup peanut butter
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Combine first 5 ingredients in medium bowl, and beat with electric mixer until well blended. Mix in chocolate chips. Form heaping tablespoons of dough into balls and place on ungreased baking sheet, spacing them about 2 inches apart.
Bake until cookies are puffed and golden, but not completely set, about 10-12 minutes. Cool on baking sheets for 10-15 minutes. They are very delicate when warm and will crumble if you try to remove them before they have cooled.
Comments
Alex likes it too, Obvously! lol