Emeril's Peanut Butter-Chocolate Chip Cookies

167 Ratings
  • 5 36
  • 4 62
  • 3 41
  • 2 22
  • 1 6

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.

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Recipe Summary test

prep:
5 mins
total:
20 mins
Yield:
Makes 24 cookies
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Ingredients

Directions

  • 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.

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  • 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!

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Reviews (3)

167 Ratings
  • 5 36
  • 4 62
  • 3 41
  • 2 22
  • 1 6
Martha Stewart Member
12/19/2013
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.
Martha Stewart Member
07/25/2012
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 .
Martha Stewart Member
03/17/2012
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.
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