Peanut Butter Chocolate Chip Cookies (made with Crunchy PB)
Prep time
Cook time
Total time
These simple cookies are soft, tender, and slightly chewy. They're naturally flourless, gluten-free, and dairy-free, for a seamless taste and bite. Using chunky / crunchy peanut butter adds just a touch of texture that goes very well with the chocolate chips.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: about 30 cookies
Ingredients
1 cup crunchy peanut butter (I used a natural, no stir, lightly salted variety)
1 cup sugar
2 eggs
½ teaspoon salt
1 cup dairy-free chocolate chips, or more as desired
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, mix together the peanut butter, sugar, eggs, and salt until combined. Fold in the chocolate chips.
Drop the dough by the tablespoonful onto your prepared baking sheet, about 2 inches apart. They do spread a little.
Bake the cookies for 10 to 12 minutes or until lightly golden.
Let the cookies cool on the baking sheets for 2 minutes before carefully removing them to a wire rack to cool completely. They will firm up as they cool.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/crunchy-peanut-butter-chocolate-chip-cookies