thepeacefulmom.com shared this recipe.
INGREDIENTS:
1 cup creamy peanut butter
3/4 cup sugar
1 large egg beaten
1/2 cup semisweet chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
Preheat oven to 350 degrees.
In a medium bowl, combine peanut butter, sugar, egg, baking soda and salt.
Stir until well blended.
Add chocolate chips.
Line a cookie sheet with parchment paper.
Drop dough onto cookie sheet by rounded tablespoonfuls 2 inches apart.
Bake for 14-15 minutes or until puffed up and lightly browned.
Cool for 5 minutes on the cookie sheet placed on a wire rack.
Move cookies to the wire rack and allow them to cool an additional 15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
In a medium bowl, combine peanut butter, sugar, egg, baking soda and salt.
Stir until well blended.
Add chocolate chips.
Line a cookie sheet with parchment paper.
Drop dough onto cookie sheet by rounded tablespoonfuls 2 inches apart.
Bake for 14-15 minutes or until puffed up and lightly browned.
Cool for 5 minutes on the cookie sheet placed on a wire rack.
Move cookies to the wire rack and allow them to cool an additional 15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
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