Peanut butter chocolate chunk cookies

Rachael Ray

Makes: 16 cookies

  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 large egg
  • 1  tsp. baking soda
  • 1/2 cup semisweet chocolate chunks

Beat first 4 ingredients in mixer. Stir in chocolate. Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets. Bake at 350 degrees for 10 minutes. Let cool on pans.

*Chef’s note: These no-flour cookies are delicious! There couldn’t be a cookie simpler to make, either. As with a lot of cookies, these taste best completely cooled when they have a chance to set and the flavors really come out. The dough was a bit crumbly, but I also used crunchy peanut butter because we came upon 2 massive jars by mistake (stay tuned for peanut butter banana bread!). But the peanuts didn’t take away any moistness. I also subbed some leftover chocolate chips for the more fun chunks. Give these a try! You most likley already have everything on hand.






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