Emeril’s Peanut Butter-Chocolate Chip Cookies

Last week I wanted to bake cookies, but I was completely out of butter.  That certainly limited my options a bit.  But then I ran across this recipe in Everyday Food.  No butter required, and it seemed so simple.  Only 6 ingredients!  This is definitely a great recipe to make with kids.

Emeril’s Peanut Butter-Chocolate Chip Cookies

from Everyday Food, March 2010

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 cup semisweet chocolate chips
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F, with racks in upper and lower thirds.  In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.  Divide dough into 24 portions, about 1 heaping tablespoon each.  Roll each piece between your hands to form a smooth ball.  Place dough balls, 1 inch apart, on two ungreased baking sheets.  Using a fork, press on dough in two directions to form a crosshatch pattern.

Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through.  Let cookies cool on sheets.  (To store, keep cookies in an airtight container at room temperature, up to 3 days.)

I sprinkled mine with coarse sugar sprinkles.