Under 30 Minutes

Emeril's Peanut Butter-Chocolate Chip Cookies

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. 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.

  • Prep:
  • Total Time:
  • Yield: Makes 24 cookies
Emeril's Peanut Butter-Chocolate Chip Cookies

Source: Everyday Food, March 2010


  • 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


  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

To store, keep cookies in an airtight container at room temperature, up to 3 days.


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