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.
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