Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Emeril's Peanut Butter-Chocolate Chip Cookies 3.6 (167) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Yield: 24 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. Ingredients 1 cup creamy peanut butter ½ cup granulated sugar ½ cup packed light-brown sugar ½ cup semisweet chocolate chips 1 large egg, beaten 1 teaspoon pure vanilla extract 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. 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! Rate it Print