A while back, I made some flourless peanut butter cookies, that, while good, were just not quite right in some way. At the time, I wasn’t sure if it was just that I was unaccustomed to flourless baked goods, or whether there was something about that particular recipe that I didn’t love. Turns out it was the latter. I just made a batch of Peanut Butter Snackies from Crystal’s Cozy Kitchen, and, although I only had one, the texture was fantastic and nothing was weird about them at all.

I made them to send off with the band – Hookerclops is off on a recording weekend, which also means I’m here alone (“only me” food to follow once I make it), and because of that I used the crunchy peanut butter we had on hand instead of the creamy that Crystal used: she was avoiding choking hazards for her adorable tot, whereas I was cooking for 4 grown men who will be ravenous from the demands of rock and roll. They’ll be able to handle the odd peanut.

Flourless Peanut Butter Cookies, Take 2*

Ingredients
1 cup peanut butter
1 cup sugar
1 egg
1/2 cup chocolate chips (Crystal used mini ones, I couldn’t find any minis, so I used regular size and everything worked out)

Method
Preheat oven to 350.
I used my stand mixer to cream together the sugar and peanut butter, because I’m a wimp, but you can do it by hand – it’s not really a question of whipping air pockets into the batter or anything. My arms have gotten a little squashy; maybe I should have mixed this by hand.
If you’re using a mixer, turn the speed down to stir in the chocolate chips; otherwise, just mix them in with the peanut butter and sugar.
Mix in the egg.
Scoop by rounded tablespoonfuls onto a baking sheet (I used one lined with a Silpat, but that may not have been necessary).
Bake for 12 minutes.
When you take them out, flatten them a bit with a fork (may not have been strictly necessary either, considering I didn’t make mine into round dough balls so they didn’t start out particularly tall).
Let cool on the baking sheet for 5 minutes or so before moving them to a rack, particularly if they’re kind of on the dangerously soft side. That’s my fun fact for the day: cooling on a pan firms them up and can create crunchy cookies, cooling on a rack keeps them soft.

* no, seriously, go ahead, take two.