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.

Christine Burns Rudalevige
Recipe by Cooking Light June 2014

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Randy Dausch; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 20 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

111 calories; fat 5.6g; saturated fat 1.4g; mono fat 2.6g; poly fat 1.4g; protein 3g; carbohydrates 13g; fiber 1g; cholesterolmg; ironmg; sodium 121mg; calcium 3mg.