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
Reviews for Chewy Peanut Butter Crisps
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."