When there’s a bake sale or a potluck at work…I usually get way too excited and go all out. I love to bake…but I often cannot find enough people to eat my food…so when I KNOW there will be recipients/eaters. I go for it!! 🙂
This is one of the items I baked for our bake sale at work last month. Unfortunately, I didn’t get much feedback, but I did try one, and I can’t say I liked it a lot. I baked another flourless peanut butter cookie a while back, and I THINK that one was better. This one had a finer/smoother bite to it, but it flattened A LOT as it baked. The other one held its shape, but had more of a crumbly texture. You could also feel the crunch of the sugar as you chew it. I guess they each have their pros & cons, but I prefer the older one better.
Flourless Peanut Butter Chocolate Chip Cookie (adapted from Chocolate & Carrots)
1 Cup Peanut Butter
1/2 Cup Sugar
1 Whole Egg + 1 Egg White
1/2 tsp Baking Soda
1 Cup Semi-Sweet Chocolate Chips
1. Preheat oven to 325F.
2. In a large bowl, combine peanut butter, sugar, eggs, and baking soda until smooth.
3. Using a spatula, stir in chocolate chips.
4. Using a small cookie scoop, drop dough 2 inches apart onto a parchment-lined cookie sheet.
5. Bake in preheated oven for 10-12 minutes.