As I previously explained, I am working on creating my own holiday baking traditions.
You know what we have a lot of around the holidays?
And you know what's great about this recipe?
Forreals. It seems the large amount of peanut butter in this recipe takes over the role of the butter. And peanut butter is good for you (protein and all that). Thusly I dub these cookies healthy and say you can feel good about eating these and you know....eat 6 of them.
It's OK, because they have no butter!
(Other Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, Week Seven, Week Nine , and Week 10 Parts 1 and 2 and Week 11 Part 1)
Butter-less Peanut Butter Chocolate Chip Cookies
Makes 20-24 cookies
- 1 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp. baking soda
- 2 eggs
- 1/2 cup all-purpose flour
- 1 cup chocolate chips (I used Ghirardelli 60% chopped up, but any chocolate chips would work. The Curvy Carrot used mini choc. chips and they looked great!)
- Preheat oven to 325 degrees.
- Beat together peanut butter, sugars, and baking soda (The Curvy Carrot recommended a stand mixer with paddle attachment but my little hand electric mixer did just fine).
- Mix in eggs, one at a time.
- Mix in flour.
- Stir in chocolate chips.
- Form dough into balls, flatten slightly, and place on an ungreased cookies sheet (or if you're me, either parchment paper lined baking sheets or a baking stone as pictured)
- Bake 10-15 minutes-until it's brown around the edges but still kind of puffy (aka...peanut buttery) in the middle.
These cookies have also been featured in Baker Bettie's Cookies are the New Cupcake series!