- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 large egg, beaten
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (semi-sweet)
Stir peanut butter, sugar, egg, baking soda, and salt together. Stir in chocolate chips. Roll into small balls, smash just slightly (with your hand or a fork) and place on ungreased cookie sheet. Bake 350 degrees for 12-14 minutes. Move the cookies to a wire rack and let them cool.
Makes about 18-24 cookies.
*****
I made these today for a woman at church. When we were doing the thankful jar thing one of them was to be grateful your teacher (I think that was what it said). Anyway, Leah chose her teacher at church who she ADORES. But I knew she had lots of food allergies so I wanted to ask her first before I brought her cookies she couldn’t eat. She can’t have artificial sweeteners when it comes to cookies but her mother has celiac disease so she needs gluten (flour) free food. So I wanted to make something they could both eat. Years ago I made a cookie similar this to another woman I know with celiac. Those didn’t have baking soda in them. I like what it did to the texture of the cookie.
I read several recipes today looking for the one I had before. The one I posted above is not exactly like any of them I read but they’re by far the best version of this I’ve had. I think it would be stellar to have some crunchy nuts in there. Peanuts seem like the obvious choice. Maybe walnuts.
Oh PS The cookies are very crumbly while still warm – leave them be until they’ve cooled off some!

