Thursday, June 10, 2010
Twenty Minute Peanut Butter-Chocolate Chip Cookies
This is a pretty cool and unique cookie recipe. Wanna know why? The first reason is because the cookies don't contain any flour. The second, and best reason, is because they are done, start to finish, in all of twenty minutes! I'm always hesitant when someone throws a time out, so I timed it just for fun and it was exactly twenty minutes. Clean up wasn't bad either. A mixing bowl, a wooden spoon and two cookies sheets, that's it!
My daughter's last day of school was yesterday, so her and all her friends are excited to be starting their summer break. After lunch today, we whipped up a batch of these cookies in record time. They were perfect for sharing. I had one cookie and sent the rest out for the kids (gotta get rid of that temptation, right?) Those kids have a much better metabolism than I do!
I've been eyeballing the recipe in Emeril's 20-40-60 Fresh Food Fast for sometime now and I'm glad that I finally got around to making them. Check out how easy they are!
Peanut Butter-Chocolate Chip Cookies
Adapted from Emeril 20-40-60 Fresh Food Fast
Makes 24 cookies
Time: Start to Finish 20 minutes (Using 2 cookies sheets w/ 12 cookies on each)
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon vanilla extract
Position two oven racks in the center of the oven and preheat the oven to 350F.
Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.
Divide the dough into 24 portions, about one tablespoon each. (I used a small ice cream scooper, which holds about one tablespoon). Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using a fork, press on the dough in two directions to form a crosshatch pattern.
Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.
Notes/Results: Absolutely delicious! The cookies are tender and just about melt in your mouth. I highly recommend these cookies. Definitely a great recipe for kids who are learning how to bake and/or for anyone who needs a dessert in a hurry. Because there is no flour in the dough, there is really no mess at all. Also, the peanut butter is really a pronounced flavor in the cookie. Maybe because there is no flour to tame the PB flavor? Big peanut butter flavor is always a plus in my book!
Also, you have exactly ten more days to join up with the Blogger Burger Club and make the Caesar Salad and Flank Steak Burgers with Garlic Crostini. If you'd like to join along, please click HERE for the recipe and guidelines.