Chewy Peanut Butter Crisps
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.
Total TimePrep/Total Time: 25 min.
- 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.
Editor's NoteThis recipe does not use flour.
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts2 each: 138 calories, 8g fat (2g saturated fat), 2mg cholesterol, 63mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 4g protein.
Originally published as Chewy Peanut Butter Crisps in Best of Country Cookies
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