Prep 5 mins
Cook 12 mins
I'm not a fan of peanut butter, but for some reason, these don't taste overly peanutbutterish to me. These started out as your average flourless peanut butter cookies, but over the years they have been tweaked to perfection by adding chocolate chips and toffee bits. They are easy to make and I usually have all of the ingredients on hand. Since these cookies don't have flour they tend not to be dry like some cookies. The cookies will come together no matter how you make them, but here are some tips that I have discovered from playing around with this recipe over the years: 1) When combining the ingredients the order does seem to make a difference; 2) Yes, the recipe does call for one and a half eggs. This produces the best dough consistency. It's best to crack one egg into a bowl, beat it with a fork, then pour half of it into your cookie dough mixture along with one whole egg; 3) When adding the vanilla and peanut butter I tend to go slightly over the called for amount (e.g., the recipe calls for 1 cup of peanut butter so I usually fill the cup, then add roughly 2 tablespoons of PB more); 4) Try not to handle the dough too much. Since there's no flour to help hold it together, the dough can get a bit runny from the heat of your hands. I like to put the dough in the fridge for 10 minutes before spooning it onto the baking sheet (don't forget to place dough back into fridge between batches). Then simply use a tablespoon to scoop up the dough; 5) Set the timer for 11 minutes. If after 11 minutes they've turned a golden color and have puffed up a bit, they should be done. You may need an additional minute (as ovens can vary). Once they've finished baking, gently separate any cookies that have baked together with a knife, let them cool to the point you can pick them up with a spatula, then transfer them to a wire rack to cool completely. Enjoy!
- 2 eggs (large)
- 4.92 ml vanilla (or more!)
- 4.92 ml baking soda
- 236.59 ml brown sugar, packed
- 236.59 ml chunky peanut butter
- 118.29 ml semi-sweet chocolate chips (1/2 cup to 1 cup depending on preference. I prefer mini chocolate chips.)
- 118.29 ml heath toffee pieces (1/2 cup to 1 cup depending on preference)
- Preheat oven to 350 degrees.
- Combine first 5 ingredients. Gently mix in chocolate chips and toffee bits. Do not overmix.
- Place dough on an ungreased, nonstick baking sheet. Each cookie should use a hefty tablespoon of dough. (You should have 9 cookies per standard baking sheet.).
- Bake for 11 to 12 minutes (see tip #5 above).
- Let cool for 3 to 5 minutes, then transfer to a wire rack to cool completely.
These are both crispy and gooey, just sweet enough, and so easy to make they can spice up your after-school chocolate chip routine.