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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.

Source: Everyday Food, March 2010
Total Time Prep Yield

Ingredients

Directions

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!

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Reviews

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How would you rate this recipe?
168
  • 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.
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  • 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

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