This recipe was inspired by my cousin Donna. She loves chocolate and isn’t all that into baking, so this one’s right up her alley. Recently, she asked if it was okay to put chocolate chips in my Buttery Oatmeal Squares. This got me wondering. What else could I add chocolate chips to? (And yes. Yes, you can put chocolate chips into the oatmeal squares. But you will likely want to sprinkle them on top because the butter and sugar are bloody hot and will melt the chips.)
I also wanted a treat that didn’t use flour since many people are having a hard time finding it. Eggs are hit and miss, likely because of Easter, but I found some at the local drug store, so if you’re low on eggs, you might try your luck at a pharmacy.
chip variations
These flourless peanut butter cookies are a variation on the ones in The 3-Ingredient Baking Book. The chocolate chips push them into 4-ingredient territory, but who’s counting these days? Peanut butter goes with almost anything, so if you don’t have chocolate chips in the house, use any type of chip you have on hand — butterscotch, salted caramel, or peanut butter would work. And I wouldn’t talk you out of trying Skor® Toffee Bits. (For my American friends, Skor® Toffee Bits are like Heath Bits O’Brickle.) No chips at all? Raisins will do just fine.
shaping the cookies
From the photo, you’ll see I used a cookie scoop. I find it faster and less messy than rolling them in my palms, but it’s not necessary. If you use a cookie scoop, be sure to press the dough against the side of the bowl as you draw the scoop upwards. This levels the dough and ensures each cookie is the same size. If you treat it like a mini ice cream scoop, you’ll end up with twice as much dough and half the number of under-baked cookies. If you use a spoon, just roll a tablespoon (15 ml) of dough between your palms.
to dip or not to dip
You don’t have to dip the cookie in sugar if you don’t want to. The sugar just ensures the fork doesn’t stick to the cookie. If you want to skip the sugar, dip the fork in water before you form the crisscross pattern. And yes, you need to flatten the cookies. Otherwise, they will be too thick and not cook all the way through.
This is truly a one-bowl cookie. You don’t need a mixer or beaters, just a sturdy spoon.
Scale
Ingredients
1 large egg 1 cup (260 g) peanut butter* 1 cup (220 g) granulated sugar 3/4 cup (150 g) chocolate chips**
Instructions
Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment.
In a medium bowl, whisk the egg with a fork. Add the peanut butter and sugar, mixing until smooth. Stir in the chocolate chips.
Roll 1 tablespoon (15 mL) dough into a ball. Place 2 tablespoons (30 mL) sugar in a small bowl. Dip one side of the ball in the sugar and place with the sugared side up on the prepared pan. Repeat with the remaining dough, spacing 2 inches (5 cm) apart.
Using the tines of a fork to make a crisscross pattern, flatten each cookie to about 1⁄2 inch (1 cm) thick.
Bake, one sheet at a time, on the middle rack of the preheated oven until the edges are set, about 20 minutes.
Let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Notes
* This recipe works best with regular, sweetened peanut butter, not the unsweetened all-natural variety.
**You can use any type of chocolate chips (milk, white or dark). Butterscotch chips and salted caramel chips also work well.
Store the cookies in an airtight container at room temperature for up to 1 week.
