I've seen variations of these cookies all around the internet, and I've been curious to see how a cookie based on peanut butter (rather than flour or another traditional dry ingredient) would turn out. It does feel a little like you're missing a key ingredient when you mix up the batter!
In fact, when I was getting them ready to go into the oven, my husband said, "Are those cooked already?" But when they came out of the oven, they looked very much like a traditional cookie. Even better, they taste like a traditional cookie, with a crispy edge and a soft, warm middle. All those chocolate chips don't hurt either.
We're something of cookie connoisseurs at our house, so when everyone in our family was a fan, I considered them a great success.
Whether or not you are gluten-free, give these cookies a try!
In the bowl of a stand mixer fitted with the paddle, beat together the peanut butter, sugar, egg, and vanilla. Mix on medium speed for 5 minutes, then add the baking soda and beat to combine. Stir in the chocolate chunks.
Scoop golf ball-sized rounds onto a baking sheet (I did 8 per sheet) and refrigerate for at least 1 hour (and up to overnight).
Preheat oven to 350 degrees and bake cookies for 8-10 minutes, until the tops are lightly browned and feel dry to the touch. Cool on baking sheet before serving.
Read more of Janssen's writing at Everyday Reading.