These naturally gluten-free peanut butter cookies are crispy, crunchy, and packed full of delicious peanuts! They are definitely best enjoyed with a big glass of milk!
1 cup creamy peanut butter
3/4 cup sugar
1 large egg, lightly beaten
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts
Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
In a large bowl, stir together the peanut butter, sugar, egg, baking soda, and salt until well combined. Add in the chocolate chips and peanuts and stir until they are evenly distributed.
Moisten your hands and roll the dough into 1-2 Tbsp.-sized balls. Place the balls of dough on the prepared baking sheets. Bake for 12-14 minutes, until the cookies are golden brown, rotating the cookie sheets halfway through the baking time. Cool for 5 minutes on the cookie sheets on wire racks, then transfer the cookies to the wire racks to cool completely. Store in an airtight container.
*Recipe by Brooke McMillan