This flourless cookie successfully combines a chewy inside and crisp outside. Plus, chocolate and peanut butter is a classic combination that's hard to beat.
- 1 cup peanut butter
- 1 cup sugar
- 1/2 cup evaporated milk
- 4 teaspoons cornstarch
- 1/2 cup semisweet chocolate chips
- In a large bowl, cream peanut butter and sugar until light and fluffy. Stir in milk and cornstarch until smooth. Fold in chocolate chips.
- Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Chewy Peanut Butter Crisps in Best of Country Cookies 1999, p111
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Reviewed Jun. 12, 2008
"I tried this recipe because it sounded easy & my friend who cannot eat wheat would be able to eat them. I was very pleased."