Hey lazy girls!
This recipe is the ultimate lazy girl recipe. Only 5 ingredients? YES PLEASE! Funny thing is, I never made these when I owned my bakery except for special requests. Why? I have no idea. I mean, in the last year we went nut-free so obviously no PB cookies during that time…but for the 9 years before that, we never put these on the menu. Maybe because they are so incredibly easy I’d feel weird charging money for them. Anyways, they are absolutely incredible. In fact, I made them one week when I hosted my mommy group, and all 11 ladies asked me for the recipe and all made them that same week. The best part? They are FLOURLESS! So they kinda sorta make me feel like I’m not totally pigging out when I finish the entire batch by myself. I use crunchy PB because I love the extra crunch, but you can use smooth. I also add some salt because I add salt to everything, but I didn’t add it to the recipe because it’s optional and I didn’t want to increase the ingredient count to 6 🙂
Flour-less chocolate chip peanut butter cookies
Makes about 24 cookies
2 Cups crunchy peanut butter
2 Cups brown sugar
2 Tsp baking soda
1 Cup milk choc chips
Mix all ingredients together in a medium-sized bowl. I like to drop them from a tablespoon onto a parchment-lined baking sheet and not flatten them or roll them in a ball or anything. This way, they bake up nice and organic looking, as opposed to flat and boring. Just make sure to leave about 2 inches in between each because they will spread a lot. Bake at 350 for 9-11 minutes depending on your oven. They may still look a bit raw when you take them out, but remember that they will continue to bake on the cookie sheet after you take them out. Get ready to eat the whole batch if you have no self-control like me.