Monday, August 8, 2011

No-Flour Peanut Butter Chocolate Chip Cookies

1 cup of Adam's Crunchy Peanut Butter
2 large eggs
1 cup of chocolate chips
1 cup of sugar

Servings: Approximately 22 Cookies

Preheat your oven to 350*.

Mix ingredients completely. Using a cookie scoop (I think mine is approx. 1 1/2 in. round), scoop out cookie "dough" and place approximately 2 inches apart on the cookie sheet. Bake @ 350* for 14 minutes, watching closely. If it looks like they need another 2 minutes, then that is the time to take them out of the oven. If they look like they need about 3-4 minutes, cook 1 more minute then remove from oven. Cool on the cookie sheet for 3 minutes, then remove (be gentle)using a spatula and let cool on cookie racks. Let them cool completely. Although, they are great for dunking in milk especially if slightly warm and the chocolate chips are somewhat gooey. Store in a container. Enjoy!
(I use a silpat so the cookies bake very nicely)