I tried 2 different types of peanut butter for this cookie. PB2 and regular creamy peanut butter. The same ingredients were used in each cookie and the one I liked most was the regular peanut butter. Sorry PB2, you are only good spread on crackers, toast, or rice cakes. Not good at all for baking. The cookies that were baked with PB2 turned out rather cake-y and looked more like whoopie pies instead of cookies.
Feel free to use different types of nut butters for this. I always have peanut butter on hand and never almond butter. There is also NO FLOUR needed for these cookies either. Pretty crazy huh? They look like they have flour in the cookies but they don’t.
No need to flatten these cookies with some forks either, they spread out by themselves! You can use a small cookie scoop to make these cookies and then roll them out into a ball with your hands. If you don’t do that, then the cookies will all look uneven and abstract. Which can be a good thing if you don’t have OCD.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 large egg
- 1 cup of reduced fat peanut butter
- 1/3 cup of sugar
- 1 tsp of vanilla
- 1 tsp of baking soda
- 54 dark chocolate chips
- sea salt for garnish
Instructions
- Preheat oven to 350. In a medium bowl mix beat the egg. Then add in the peanut butter, sugar, and vanilla, and baking soda. Mix well with a spatula.
- Using a small cookie scoop, lay out each cookie onto a lined baking sheet with parchment paper. Then place 3 dark chocolate chips on each cookie
- Bake the cookies for 9 minutes and sprinkle sea salt on top of each one.
- Makes 18 cookies.
Nutrition
- Serving Size: 1
- Calories: 117
- Sugar: 7
- Fat: 7
- Saturated Fat: 2
- Fiber: 1
- Protein: 3
Linda says
Did you try a combo? I’m wondering if using peanut butter, then adding in PB2 would give it more peanut butter flavor — and if so, would I reduce the amount of flour or increase a wet ingredient? Your thoughts?