Monday, September 9, 2013

Six Ingredient Chocolate Chip Peanut Butter Cookies.

One dreary rainy day, not so long ago, I decided that I wanted to make cookies with my 2 ¾ year old. He loves to be my helper right now, especially when it involves food. So while he finished his nap, I did some googling and came upon this Martha Stewart recipe for Emeril's Peanut Butter Chocolate Chip Cookies. The recipe requires no flour and no butter.

These  were a big hit at our house and we have made them 3 more times since we first tried them. The cookies taste great and you don’t even notice that the cookies don’t have flour and butter. If you have kids helping you in the kitchen this really is a great cookie recipe because the cookie dough comes together quick and easy. Slade particularly liked smooshing the cookies with a fork on the baking sheet.

Six Ingredient Chocolate Chip Peanut Butter Cookies.
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon pure vanilla extract 

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Roll about 1 heaping tablespoon in your hands to form a smooth ball. Place dough balls on baking sheets, 1 inch apart. Then use a fork to press dough in two directions to form a crosshatch pattern. 

Bake cookies about 10 to 12 minutes. Makes approximately 24 cookies.

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