Flourless Peanut Butter Chocolate Chip Cookies

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats. Set aside

In the bowl of a stand mixer, beat together the peanut butter, brown sugar, sugar, egg, baking soda and vanilla. Stir in the chocolate chips.

Using a cookie scoop, scoop out rounds of cookie dough and place them on the prepared baking sheets, leaving 1½ inches between each cookie.

Bake the cookies for 7 minutes and then, using a flat spatula, carefully flatten the cookies until they are ¼-inch thick. {Flattening the cookies is only necessary if they don’t flatten themselves.} Continue to bake the cookies until they have set and start to turn a golden brown, about 2-4 more minutes.

After removing the cookies from the oven, let them cool on the baking sheets for a couple minutes. Transfer the cookies to a cooling rack to cool completely.

Serve and enjoy!

These cookies last up to 5 days in a sealed container or bag at room temperature.

Recipe adapted from Divine Baking.