It's that time of year again! Passover baking usually results in fallen cakes, an overabundant use of coconut, or relying on so many egg whites that you start to feel downright wasteful. (Even though those last linked-to cookies remain my very favorite.) Not these cookies! And who doesn't love peanut butter and chocolate?Flourless Peanut Butter Chocolate Chip Cookies
adapted from Emeril Lagasse, as featured on Good Morning America
1 c. creamy peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar, packed
1/2 c. (or way more...) semisweet chocolate chips
1 egg, fork-beaten
1 t. vanilla extract
sugar for dusting
Preheat oven to 350 degrees. Combine all ingredients in a bowl and stir with a wooden spoon until combined.
Put a few scoops of sugar in a small bowl. Roll about 1 heaping tablespoon of dough between your hands to form a smooth ball then drop each dough ball into the sugar and roll around until coated.
Place each dough ball onto an ungreased cookie sheet, spacing them 1 inch apart. Using a fork, press on the dough in two directions to form a crosshatch pattern.
Bake cookies until puffed and lightly golden, 10 minutes. Important: Remove baking sheets from oven and let cookies cool on the sheets. Otherwise, they will completely crumble. Then remove them with a spatula once cooled enough to transfer to a wire rack to finish cooling.
PB+C=Best Combo Ever