This is also a recipe from the Skippy Peanut Butter cook book. These are really good cookies that are quick to make as they have few ingredients. As they don't contain flour, they could be good for a gluten free dessert as long as the p.b. and chocolate chips are g.f. free. I used milk chocolate and p.b. chips and only had a 1/2 cup of creamy p.b. so also used a 1/2 cup of crunchy. The recipe says it makes 4 1/2 dozen??? I only got 2 dozen regular sized cookies (about a rounded Tablespoon of dough each). They have a soft sandy texture and LOTS of peanut butter flavor! I like that they don't have added fat from butter! They do crumble easily so would not be a good choice for mailing unfortunately.
Ingredients:
1 cup creamy peanut butter
1 cup packed light brown sugar (I used 3/4 cup and they were plenty sweet)
1large egg
1 tsp baking soda
1/2 cup chocolate chips
Preheat oven to 350. Combine all ingredients except the chocolate chips till blended. Stir in chocolate just until combined. Drop dough by slightly rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Do not flatten. Bake 9 minutes or until puffed and golden (cookies will be very soft). Cool on pan on wire rack 5 minutes (I let them set an extra minute or two as they looked like they would break when initially tried to remove from the sheets)
Remove from sheets to wire rack to cool completely.
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