| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 12 cookies |
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 12 cookies |
Ingredients
- 1 cup crunchy peanut butter
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 221 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 16 mg |
| Sodium | 108 mg |
| Serving Size | 1 of 12 servings |
| Calories | 221 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 16 mg |
| Sodium | 108 mg |
Reviews
These cookies easy to make. They held shape well while baking. Altered ingredients somewhat and turned out beautifully. Will try different version next time. Tastes great
I made these and I did not like them at all. I ended up throwing them out. My husband and I thought the taste was really funky.
Good flavor. I baked 14 minutes and they were pretty dry. I think I’d lessen the bake time or heat next time. Overall good taste. I’d make again.
I used Swerve brown sugar and left out the chocolate. They were delicious!!!
How will this recipe be with Swerve brown sugar?
These truly are the best peanut butter cookies ever! Thank you Ree! No one can believe that they are flourless! Everyone I give them to can’t get enough of them. I make 1/2 Tbl. sized cookies. I bake them for nine minutes total, turning the cookie tray after 4-1/2 min. I feel they are better to be slightly underbaked rather than over baked.
I have found using 1/2 cup of Skippy Super Chunk with 1/2 cup of Creamy Skippy make a delicious cookie. My friend stated that the chunky peanuts almost tasted like toffee. When I used a full cup of the super chunky style, there were too many loose chunks of peanuts when I’d shape them into balls. A small amount of flake salt sprinkled on top is the perfect finish.
My family loved these cookies and they were so easy to make. I did use creamy peanut butter, though, and baked them at 350 for about 10 to 12 minutes. They came out chewy and delicious.
These are very good!! I don’t eat regular or brown sugar so I used 2/3 C honey instead. Added a bit of Vanilla. Baked at 350 for 8-9 minutes and let sit on the cookie sheet for about 4-5 minutes.
Fast, easy and fabulous!
Awful! Heavy and gross! No one ate this cookie! Waste of time and ingredient’s!