I have reservations about sharing this recipe with you. I'm not really sure it's a good idea. These cookies are dangerous. Like, evilly good. Way, way too fast to make. And so darn foolproof that you might be tempted to bake them all the time. Every day, possibly. And then you'll gain ten pounds and hate me.
Sigh. Maybe I should give you more credit. You're not like that, are you? You won't eat one cookie, then sneak another one when no one's looking, then--what the hell--eat three more. And then brush the crumbs on the carpet. Ahem. No, you have willpower and healthy eating habits and can be trusted around a bag of chocolate chips.
So here you go. Go forth and bake. Just keep these babies away from me.
Peanut butter chocolate chip cookies
Even though you might eat your weight in these cookies (by Amy Fritch via Gourmet), they have no butter, oil, or flour. Which sort of offsets the guilt, right?
(Makes about 3 dozen cookies)
1 cup peanut butter (smooth or crunchy)
3/4 cup sugar
1 egg
1 tsp. baking powder
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease baking sheets (or line them with foil for faster clean-up). In a large bowl, stir together the first four ingredients until smooth. Add the chocolate chips and stir until incorporated into the batter. Roll teaspoons of the dough into balls and arrange about 1 inch apart on baking sheets. Use the tines of a fork to flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for at least 2 minutes. They may still be soft and crumbly when you transfer them onto a rack or plate, so do this carefully (I used a pie server to avoid breakage). As the cookies cool, they will get firmer. Store in an airtight container.
11 comments:
So these are what? Peanut butter meringues, essentially? Macarons des arachides? HM? I scoff, I am suspicious. I am watching you, Lisa Cericola Browne Montmorency von Dietermeyer.*
I will try them, and then we shall see.
*Which would be your name if you were a character on a soap opera.
Actually, dear Megan, they have the soft and chewy texture of a regular old chocolate chip or peanut butter cookie. You would never know the flour is missing.
Definitely try them! Just let them cool a bit before eating/moving them off the cookie sheet, lest they crumble into delicious bits.
Love,
LCBMVD
Well, they look simple to do but hard to resist. I bake about three times a week anyway so will give them a go. Thanks for sharing.
No flour, no butter, no oil--and yet I can attest: they retain every essential quality of a perfect cookie.
It's all highly suspicious. What's really in these things, Lisa? Manna? Elf tears?
Who cares? These cookies are bananas.
Thanks for reading, Sheffy!
These cookies ARE bananas. However, there are no bananas in them.
OMG, I just had 2.3 of these babies and they are EVIL good. The remaining 0.7, which I was saving to have with a cup of tea in the bath this evening, was scoffed my my 2-year-old daughter, who can spot a fabulous cookie at 20 paces.
Many thanks, Lisa!
I'm going to bake some
tonight for Dad.
Delicious. So easy and much more accurate than Martha. These were scooped up by grateful co-workers by 11:30. They were perfect cookie size (like one side of an oreo) but I only got about 18. This happens with all my Martha recipes too. Am I doing something wrong?
18 isn't too far off from 3 dozen. I estimated the amount I baked for this post, so the exact count could have been a little less, because mine were about Oreo-size too. I think in a lot of cookie recipes the authors overestimate the yield. Or just make miniscule cookies?
Glad they worked out! Smackdown!
Catching up belatedly. Might make these for the vegans (Sigh) in my life...
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