In our search for wheat-free dessert alternatives my wife found this excellent recipe in a 1999 Bon Appétit. They are terrific and super easy to make (the reason my wife loves to make them.
1 cup super chunky peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips (about 3 oz.)
Preheat oven to 350°F.
Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely. Serve and Enjoy!
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