You probably have everything on hand to make these chewy, chocolaty peanut butter cookies. To fit the cookies on a single sheet pan, divide cookies into 5 rows of 4. Pressing the cookies flat helps them bake quickly and get lovely crisp edges; otherwise they'll be too round and undercooked.
1/4 teaspoon salt
1 large egg white
1 cup reduced-fat chunky peanut butter
1/3 cup granulated sugar
1/4 cup brown sugar
1/4 cup semisweet chocolate minichips
How to Make It
Preheat oven to 375°.
Place salt and egg white in a medium bowl; stir with a whisk until white is frothy. Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine.
Divide dough into 20 equal portions (about 1 tablespoon each); arrange dough 2 inches apart on a baking sheet lined with parchment paper. Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern, and flatten to a 2-inch diameter. Bake at 375° for 10 minutes or until lightly browned.
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I was a little worried about the consistency of this dough once it was done.. It was the consistency of, well, peanut butter. I did use creamy peanut butter instead of crunchy but I don't know that that would matter much. I'm usually a "eat half the dough raw while making cookies" person, but with these, the raw dough just wasn't that great. Once baked, they looked fabulous!.. Just like the pictures. Unfortunately, the taste wasn't that good. I'm sure my kids will still eat them, but I definitely won't be making again.
I don't care about gluten free, I just thought these sounded good enough to try, and easy. I made a double batch but they turned out looking nothing like the photo - they are thin and crispy. There are better CL peanut butter cookies out there. I'll stick with those.
I'm subscribed to Cooking Light magazine and as soon as I read how simple it was to make these cookies I gave it a try because I love to bake. I doubled the ingredients so I can bring enough for my co workers and boss and they ALL loved it! Now I get requests all the time to make them. I did add 1 ingredient which is vanilla because I love anything with vanilla in it. This recipe is awesome!
I needed to leave the cookies in for 10 and a half minutes because the centers weren't "done" at 10 min and 11 minutes was too long!! Then they were crispy on the edges and slightly PB-fudgy in the middle. Just fabulous. I am throwing away my old recipe for PB Chip cookies. These beat them all.
(I served them like little ears sticking out of a scoop of homemade vanilla bean ice cream--the clients loved the dessert!)
I tried these because they don't require getting out the mixer or creaming butter and sugar. They are quite good, kind of like peanut butter fudge. I wound up with 15 cookies, but I suppose smaller ones would've stretched it to 20. No complaints, but I think we prefer regular peanut butter cookies with flour, butter, and vanilla.
We don't have any problems with gluten, but I wanted to give these a try anyhow. As per usual, I made the cookies exactly as written in the magazine. They were so easy to throw together and baked up in exactly 10 minutes. Like Tsettimi mentioned, I had to be very careful when making the cross hatches because the dough is incredibly sticky. My daughter adored the cookies. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/gluten-free-peanut-butter-chocolate-chip-cookies/