Prep Time
10 Mins
Bake Time
12 Mins
Cool Time
20 Mins
Yield
Makes 2 dozen

How to Make It

Step 1

Preheat oven to 350°. Stir together first 5 ingredients in medium bowl until well blended. Stir in chocolate morsels.

Step 2

Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

Step 3

Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Remove to wire rack, and let cool 15 minutes.

Chef's Notes

Bake time is per batch.

Ratings & Reviews

ezekiel's Review

EllenM
July 05, 2010
N/A

KatieT1's Review

MegLee
October 18, 2009
These cookies are really good. I made them for my husband (who loves regular PB cookies) and he really liked them. An added bonus, since they have no flour, they are a great recipe for people allergic to gluten (like a co-worker who I'm making them for today!)

MegLee's Review

Heather76
July 23, 2009
WOW! I was really skeptical at first because I've never made anything without flour before, but these were PERFECT. I LOVE THEM! I also added about 1/4 c. of chopped walnuts too for a bit more texture, and it worked great!

Heather76's Review

KatieT1
June 11, 2009
Excellent recipe! Easy to make, with standard cupboard ingredients. Great balance of chocolate chips to peanut butter. I made them with ghiradelli chips for extra richness and they were superb. Tasty treat any day, my whole family loved them. . .

EllenM's Review

ezekiel
April 18, 2009
Heavenly! I had everything in my pantry, except milk chocolate chips instead of semi-sweet. It didn't make any difference. My 3 teenage boys finished the first batch in one night. My 15 year old son made the next batch. So easy and absolutely delicious!