So said my mom after she took her first bite.
I’ve been making a lot of flourless cookies lately and am totally in love with the lightness they give the cookies. It’s a completely different texture and bite. Light, airy and oh so good. And these cookies were no exception.
This recipe comes from the April 2009 issue of Southern Living magazine, and I’m loving that it yields only 2 dozen cookies. It’s just enough to have some for us, and some to give away … without being faced with 4-5 dozen and cookies that we can’t bear to look at days later. Those batches are for big care package giveaways, holidays platters and so forth, you know? Two dozen is just enough.
And when they’re this good, any more would be dangerous. Ten minutes and they’re in the oven. Fifteen minutes later and you’re enjoying cookies warm for the oven. Perfect for filling up that cookie jar and little tummies after school.
Flourless Peanut Butter Chocolate Cookies
Recipe courtesy of Southern Living magazine, April 2009
Prep: 10 min., Bake: 12 min. per batch, Cool: 20 min.
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate morsels
- Parchment paper
1. Preheat oven to 350°. Stir together first 5 ingredients in medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
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.