I love several things about these incredibly decadent cookies. First off, they are flourless! My son has Celiac Disease and therefore is gluten-free.
Also, they are packed with protein. Yes, it's a cookie — but protein is protein, and I love knowing my kids are getting some! Finally, everyone loves them! These cookies are almost like having a bite of pure peanut butter and chocolate — which, if you're anything like me, is perfect! And when you freeze them (which I do), they taste like a chocolate-peanut butter candy bar!
Never be afraid to add more chocolate chips than a recipe calls for. Never! A bite without a chocolate chip is really quite disappointing. It's important when baking cookies to make them all a uniform size. This way, they'll bake evenly, in the same amount of time, and nobody will say, "Hey, my brother's is bigger than mine!"
- 1/4 cup semi-sweet chocolate chips
- 2 egg whites
- 1 cup granulated sugar
- 2 cups creamy or chunky peanut butter
- 1 (12 ounce) bag semi-sweet chocolate chips
Makes approximately 4 1/2 dozen cookies
Preheat the oven to 350 degrees and cover a baking sheet with parchment paper. In a microwave safe bowl, melt the 1/4 cup semi-sweet chocolate chips in 20 second increments. Set aside to cool to room temperature. In a medium mixing bowl, use an extra large fork to blend the egg whites with the sugar. Then, mix in the peanut butter and melted chocolate, followed by the chocolate chips. Using a 1 1/4-inch ice-cream scoop or your hands, form 1 1/4-inch balls of dough and place them on the parchment-covered baking sheet. They won't spread, so they can be quite close together. Bake for approximately 10 to 12 minutes. Cool for at least 10 minutes on a baking rack.