If peanut butter is one of your most favorite foods and you’ve been known to eat it by the spoonful straight from the jar, this cookie is for you. The recipe doesn’t include flour, so the peanut butter essence is especially pronounced. Instead of using chocolate chips, I added a bar of semisweet chocolate that I chopped using a serrated knife (makes it much easier!). The slivers and bits marbleize through the dough, so each bite includes cookie and chocolate – essential, if you ask me!
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Stir together peanut butter, sugar, egg, baking soda, and salt in a large bowl until well combined. Fold in chopped chocolate.
Using moistened hands, roll dough into 1-inch balls and place on baking sheets, 2 inches apart. Bake until cookies are golden and puffed, 12 to 14 minutes. Cool 5 minutes on baking sheets, then transfer cookies to a wire rack and cool completely. Store in an airtight container up to 3 days.
Yield – 2 1/2 dozen cookies (serving size: 1 cookie)
Calories – 90
Carbs – 9