(Flourless) Peanut, Peanut Butter & Chocolate Chip Cooooookies!

From, sorry about this, Martha again.

You’ll need about 40 minutes if you can’t safely bake cookies without burning them on the bottom rack of your oven.

I changed one little thing about this recipe. I only heated the oven to 325 degrees Fahrenheit.

What you’ll need:

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup roasted salted peanuts

What you’re to do:

  1. Preheat the oven to 325 and grease two cookie sheets well with Pam (or butter).
  2. Combine all ingredients in a bowl. Mix until a nice sticky dough forms.
  3. Roughly shape dough into balls the size of a heaping tablespoon. Place on cookie sheet approximately 1.5 – 2 inches apart. (We have a little ice cream scooper looking thing that measures and plops quite nicely.)
  4. Bake each sheet (or both at once, if your oven’s not an angry burning machine) for 12-14 minutes.
  5. Let cool for a few minutes and then enjoy them… like most cookies, they’re quite delicious while still warm.
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