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Emeril's Peanut Butter-Chocolate Chip Cookies

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Making these cookies is a perfect family activity -- the absence of flour means there's no fuss and no muss. Plus, the cookies come together in a snap.

  • Prep:
  • Total Time:
  • Yield: Makes 24 cookies

Source: Everyday Food, March 2010

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup semisweet chocolate chips
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.

  2. Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets.

Cook's Notes

Let the kids help measure everything, stir the ingredients together with a spoon, then scoop, roll, press, and bake! Oh yeah, simple never tasted so good!

Reviews Add a comment

  • juncopartno
    19 DEC, 2013
    Used natural chunky peanut butter and raw sugar instead of white. Dusted tops with a pinch of Heath Chocolate Toffee Bits. Favorite Christmas Cookie of 2013.
    Reply
  • MMeadows
    25 JUL, 2012
    made these with fresh ground almond butter and also a small scoop of fresh ground chocolate chip peanut butter. I also used a bit more brown sugar than white and they turned out FANTASTIC. Chewy and slightly molassesy from the brown sugar. So delicious.Definitely a go to recipe .
    Reply
  • mrferrer
    17 MAR, 2012
    Love, love, Love this recipe! Have made many times. Since it's all prepped in a bowl, my 3year-old can help! I prefer to use well-stirred almond butter with this recipe and they are fantastic! Even great without the chocolate chips. They never sit around longer than a couple of days. Highly recommend.
    Reply
  • ClaudiaBDesigns
    25 APR, 2011
    I made these using crunchy organic peanut butter as that's all I had and they came out great. Kids (and hubbie) loved them. Great simple recipe.
    Reply
  • coastalcook
    9 APR, 2011
    I made these last week and the batter came out very crumbly and hard to work with. I baked them anyway and when they came out of the oven they were a mess. So crumbly that I couldn't even pick one up without it falling into pieces. On top of that, they didn't even taste good. I would not make these again and would not recommend them.
    Reply
  • mplowman
    22 MAR, 2011
    These cookies have a good peanut butter flavor and are a snap to make. My family loves them, just use a good quality peanut butter. Make sure to flatten them slightly before baking.
    Reply
  • cjcugliani
    21 MAR, 2011
    These are one of my favorite cookies. They are so easy and fast to make. I tweaked a bit. I use 3/4 cup choc chips and 3/4 cup pb chips. I use 2 tsp of vanilla and a pinch of salt. I also let the batter sit for 15 minutes which makes them much easier to scoop and press out. Everyone that has tried them loves them too. I also add 3 oz. of melted dark chocolate to the batter when I want a choc pb cookie.
    Reply
  • snowbirdmn
    21 MAR, 2011
    what no flour - your kidding
    Reply
  • scrappin2learn
    24 OCT, 2010
    Wonderful cookies! I used Skippy's Natural peanut butter, Ghiradelli 60% cocoa chips, and cut the sugar called for in HALF. I used evaporated cane juice and a tsp ot molasses instead of the brown/white sugars. Peanut buttery goodness!!! Great consistency and flavor.
    Reply
  • miko99
    4 OCT, 2010
    These were delicious and very rich but were very soft cookies. I didn't flatten out the first batch not realizing that without flour they wouldn't flatten at all while baking. I recommend flattening partway prior to baking.
    Reply