This flourless peanut butter cookie recipe is an oldie but a goodie. It requires only 5 pantry ingredients--brown sugar, eggs, peanut butter, vanilla and chocolate chips--and can even be made with just the first three! I've been making these for years, but recently improved my technique thanks to an instagram tutorial by my friend Michelle of Hummingbird High. If you need a great video step-by-step check out her highlights. My original version included 2 teaspoons of baking soda, but you can get away with omitting it by partially freezing the dough balls before putting them in the oven to prevent them from spreading.
Preheat oven to 350F. Line 2 baking sheets with parchment. In a large mixing bowl, combine the brown sugar, egg, and vanilla. Stir until the sugar is fully incorporated and the mixture is no longer gritty or granular.
Add the peanut butter and beat to incorporate. Stir in the chocolate. Cover the dough and refrigerate for at least 30 minutes, and up to 5 days, before baking.
Using an ice cream scoop (about 3 tablespoons), form the dough into balls and place on the prepared baking sheet or in a tupperware container. You should have 12 total. Transfer to the freezer for 15 minutes to solidify further.
Space the cookies 2 inches apart on the prepared sheet pans and bake in the oven for about 15 minutes, until edges are lightly browned and the tops are barely set. The cookies firm up as they cool. I rotate the trays at the 10-minute mark if I remember, and they end up with chewy edges and pillowy soft centers. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week, or the uncooked dough in the freezer for up to 3 months.